Instant Pot® French Dips

Tender beef and melty cheese come together in these easy Instant Pot French Dips with caramelized onions and Au Jus. See our alternate cooking methods if you prefer to use a slow cooker or Dutch oven.  

Preparation Notes

No Instant Pot? No problem? You can also make the shredded beef in a slow cooker set on high for 4–5 hours or low 8–10 hours, or cook in a covered Dutch oven in 325°F oven for 1 hour per pound.  

Directions

Cut beef roast into 4–5 large chunks and season with salt and pepper. Set Instant Pot to “saute” and add 1 tablespoon oil. Sear beef on all sides, about 3 minutes per side. Add broth and onion soup mix to Instant Pot. Close the lid, making sure the pressure valve is set to seal. 

Set Instant Pot to pressure cook on Manual and adjust time to 90 minutes. Once finished, quick release pressure (or allow to release manually). Open lid carefully, then shred beef with two forks. 

While roast is cooking, heat a large skillet with a lid over medium-low heat. Add butter and sliced onions. Cooked, covered, stirring occasionally until onions are soft and caramelized, about 30 minutes.  

For Au Jus, combine consume and onion soup in a small saucepan. Simmer until flavors are combined, 5–10 minutes. Add broth as needed for desired consistency.  

To serve, set oven to broil. Place sandwich rolls, cut side up, on a baking sheet. Top rolls with shredded beef, onions and cheese. Broil until cheese is melted, about 1–2 minutes. Serve with warm Au Jus for dipping. 

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