Instant Pot French Dip with French Onion Soup

Instant Pot French dip sandwiches with au jus

Instant Pot French Dip with French Onion Soup

Savory and super tender, these easy Instant Pot French Dips with French Onion Soup with melted cheese and rich au jus are mouth-wateringly good. They require almost no cleanup, so they are great for busy nights!

Servings per Recipe: 4 sandwiches

Calories per Serving: 712

Prep Time: 10

Cook Time: 20

Pressure +/- Time: 20

Total Time: 50

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5 from 1 vote

Ingredients

For French Dip and Au Jus

2 tablespoons butter
1-½ to 2 pounds extra thin-shaved chuck steak
½ teaspoon salt
¼ teaspoon freshly ground black pepper
10.5 ounces condensed French onion soup
10.5 ounces beef consommé

For Assembly

4 6-inch hoagie rolls
4 slices provolone cheese
Horseradish sauce as needed for sandwiches, about 2 teaspoons for each sandwich

Instructions

Preparation

Leaving slices of 1-½ to 2 pounds extra thin-shaved chuck steak layered, trim any large pieces of fat and discard.
Still leaving the meat slices layered, slice meat crosswise and lengthwise if needed to create 4” squares of layered meat.

Instant Pot Instructions

Turn Instant Pot on. Press the sauté button.
Add 2 tablespoons butter and melt it.
When the butter is melted, add the steak slices and sprinkle ½ teaspoon salt and ¼ teaspoon freshly ground black pepper over everything. Stir gently to break up the meat pieces in the butter.
Sauté until the meat has mostly turned from brown to pink, then press the Keep Warm button.
Add 10.5 ounces condensed French onion soup and 10.5 ounces beef consommé (do not dilute).
Stir gently, mixing everything and continuing to break up the meat.
Ensure the sealing ring is properly seated around the inside of the lid. Put the lid on and turn it firmly to lock.
Turn the knob on top to the Sealing position.
Press the Manual button and set the timer for 15 minutes. In a 6 quart IP, it takes around 5-6 minutes to come to pressure.
When pressure cooking is done, natural pressure release for 15 minutes (leave the knob on top pointed to sealing until the count up timer indicates that 15 minutes has passed).
While the Instant Pot is releasing pressure naturally, prepare 4 6-inch hoagie rolls by slicing lengthwise and toasting. Spread Horseradish sauce as needed for sandwiches (about 2 teaspoons each) on one side and place one each of 4 slices provolone cheese on the other side.
After 15 minutes of pressure release, carefully turn the knob on top to the Venting position. Always keep face and hands away from the vent hole near the knob.
Once there is no steam venting (there may not be any after 15 minutes of NPR), remove the lid. If the lid will not turn, there is still pressure that has not vented.

Sandwich Assembly

Using tongs, carefully dip the beef out of the broth, dripping the excess back into the pot, onto the hoagie rolls.
Using a ladle, strain au jus into each of 4 small dipping bowls.
Serve sandwiches with au jus for dipping.

Notes

Nutrition information will vary depending in how much au jus is used. The data above is calculated assuming that half of the au jus will be used.

Nutrition