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Instant Pot French Dip

Raw chuck roast placed in the Instant Pot with heated olive oil
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Tender, juicy shredded beef makes these Instant Pot French Dip sandwiches a family-favorite dinner that cooks in about 90 minutes from start to finish!

Ingredients

Scale
  • 2 tablespoons olive oil
  • 2 lbs. chuck roast
  • 1 yellow onion, roughly chopped
  • 6 cloves garlic, smashed
  • 32 oz. beef broth
  • 1/4 cup Worcestershire sauce
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • Kosher salt
  • fresh cracked pepper
  • 10 oz. loaf French baguette
  • provolone cheese
  • horseradish sauce
  • fresh chopped parsley

Instructions

  1. Heat oil in the instant pot set to the saute function.
  2. Season roast on all sides with salt and pepper.
  3. Sear roast, cooking for about 2-3 minutes on each side or until a dark golden brown crust forms on all sides. Set roast aside.
  4. Keeping the instant pot on the saute function, add onion and garlic along with a large pinch of salt and pepper, and cook for 4 minutes, stirring frequently.
  5. Add a splash of beef broth to the pot and deglaze the pan, scraping all the yummy bits off the bottom.
  6. Add beef roast back to the instant pot.
  7. Add beef broth, Worcestershire, thyme, oregano and a couple large pinches of salt and pepper to the instant pot.
  8. Seal instant pot and pressure cook for 75 minutes using the manual setting.
  9. Let the instant pot naturally release.
  10. Shred beef with two forks.
  11. Slice French baguette lengthwise and place on a baking sheet, cut side up. Layer shredded beef on one side of the baguette and provolone on the other. Broil for 1-2 minutes or until the cheese melts.
  12. Use a fine mesh strainer to strain cooking liquid from the instant pot and serve with French dip sandwiches.
  13. Drizzle with horseradish sauce and garnish with fresh parsley if desired.

Nutrition

Find it online: https://recipency.com/easy-instant-pot-french-dip/