Instant Pot French Dip
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
1 hr 40 mins
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Reach/Release Pressure
30 mins
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Total Time
2 hrs 15 mins
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Servings
5
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Calories
747 kcal
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Course
Main Course
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Cuisine
American
Instant Pot French Dip
Description
This recipe starts by seasoning and searing a 3-4 pound chuck roast in the Instant Pot using neutral oil, which locks in flavor through browning. Beef broth is then added to deglaze the pot, lifting any browned bits to enhance the au jus's depth. The roast is placed back, sprinkled with au jus mix, and cooked under high pressure for 1 hour and 40 minutes.
The pressure cooking tenderizes the chuck roast thoroughly while infusing it with the savory broth and seasoning, creating juicy slices ideal for sandwiches. After natural pressure release and full depressurization, the meat can be sliced and topped with provolone on crusty rolls. These sandwiches are typically served with warm au jus for dipping, highlighting the flavors developed during cooking.
This dish is suited for a hearty meal, allowing home cooks to prepare tender French dip sandwiches efficiently without traditional slow roasting. The method's key is the searing step and making sure to deglaze properly to avoid burn errors and maximize flavor extraction.
Ingredients
- 1 Tablespoon neutral cooking oil generic cooking oil
- 3-4 pound chuck roast
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 2 cups beef broth
- 1 ounce au jus mix packet
- 6 lices provolone cheese
- 6 crust roll or hoagie bun
Instructions
- Turn the Instant Pot on and set it to Saute. Once it has heated for 2-3 minutes add the oil to the Instant Pot.
- Season the chuck roast with salt, pepper and garlic powder. Sear the roast in the hot oil of the Instant Pot. Cook it for about 2 minutes per side until it is nicely browned.
- Take the chuck roast out of the pressure cooker and set it aside. Turn the Instant Pot off and add the broth to the pot, stirring to deglaze. Scrape the bottom of the pot to release any bits of browned beef that are stuck. This helps prevent a BURN error.
- Put the roast back in the Instant Pot and sprinkle the au jus packet over the top of the meat.
- Close the lid, making sure the sealing ring in place and pressure valve is closed. Set the Instant Pot on Manual, high pressure for 1 hour and 40 minutes.
- It will take about 10 minutes for the Instant Pot to reach pressure. Once the cooking time is done let the pressure release manually for about 20 minutes. Then release any remaining pressure using the valve.
- Open the Instant Pot and take the meat out with tongs or a slotted spoon. Use two forks to shred the meat.
- Put the meat on a crusty roll and top it with provolone cheese.
- Ladle out the cooking broth into ramekins for dipping.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 747 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 747kcal | 37% |
| Carbohydrates | 27g | 9% |
| Protein | 64g | 128% |
| Fat | 43g | 66% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 20g | 100% |
| Trans Fat | 2g | 100% |
| Cholesterol | 204mg | 68% |
| Sodium | 1527mg | 64% |
| Potassium | 1056mg | 22% |
| Fiber | 2g | 8% |
| Sugar | 0.3g | 1% |
| Vitamin A | 237IU | 5% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 273mg | 27% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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