Chillier nights means it’s time to get out the Instant Pot. I know it doesn’t heat up the kitchen too much, but it just makes the best cold weather foods. You know what I mean — soups, stews, and roasts. It makes what was once an all day affair into something you can easily make for a weeknight dinner.

These French Dip sandwiches are a great example of that. A french dip is comfort food at its core. Tender, melt in your mouth beef that has been perfectly seasoned, onions, good cheese, and a perhaps my favorite part (it’s my favorite part of everything, to be honest) a crusty baguette. It’s an easy meal that will please everyone. Who doesn’t like a good sandwich?

For the beef, I seasoned mine liberally with Ava Jane’s Kitchen Everyday Blend. This is the perfect blend of salt and pepper, with hints of citrus. It’s not spicy, and doesn’t overwhelm anything, but adds a lot of flavor with a little bit of effort, which is what you need for something like this.

You can make this in your slow cooker if that’s more your thing, just follow the directions but cook the roast on low for 8 hours or so until tender. But if, like me, you don’t always plan that far ahead, the Instant Pot takes all your stress away.

Instant Pot French Dip

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Course: Main Course

Keyword: Ava Jane's Kitchen Avocado Oil, Ava Jane's Kitchen Everyday Blend, Instant Pot

Prep Time: 1 hour 30 minutes

Servings: 6

Calories: 633kcal

Author: Ava Jane's Kitchen

Equipment

• Instant Pot

Ingredients

• 2-3 lb chuck roast
• Ava Jane's Kitchen Everyday Blend spice blend
• 2 tbsp Ava Jane's Kitchen Avocado Oil
• 1 onion sliced
• 3 tbsp balsamic vinegar
• 2 tbsp soy sauce
• 2 cups beef bone broth
• 2 baguettes cut into thirds
• 6 slices Swiss cheese

Instructions

• Season the roast liberally with the Everyday Blend, making sure to coat the entire roast. 
• Set your Instant Pot to saute, and add the avocado oil.
• Add the roast and sear on all sides, getting it good and browned.
• Remove the roast from the pot, and add the onions. Cook for several minutes, until softened.
• Add the vinegar and soy sauce, and add the roast back to the pot. 
• Add the broth. 
• Put the lid on your pot, and set to Pressure Cook. Set the timer to 60 minutes. 
• When the roast is done, release the pressure naturally. 
• To serve, shred the beef with two forks and add it to the baguettes with the cheese, topping with the onions from the pot. Serve with the leftover juice if desired.

Notes

Use this again: The beef would. make great tacos or burritos, or would be delicious with left over rice or mashed potatoes. 

For one or two servings: You can make this with a smaller or larger roast (depending on the size of your Instant Pot) but you will need to adjust the time accordingly. 

Store leftovers: Leftovers store extremely well in an airtight container in the fridge and will last for several days. You can also freeze the cooked beef as well.

Nutrition

Calories: 633kcal | Carbohydrates: 46g | Protein: 45g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 120mg | Sodium: 1333mg | Potassium: 655mg | Fiber: 3g | Sugar: 3g | Vitamin A: 161IU | Vitamin C: 1mg | Calcium: 233mg | Iron: 6mg