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Pressure Cooker French Mushroom Swiss Beef
Course
Main Course
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
10
minutes
minutes
Total Time
1
hour
hour
20
minutes
minutes
Servings
6
people
Calories
408
kcal
Author
Corrie
Ingredients
2
lb
beef chuck roast
2
tablespoon
olive oil
2
cans
condensed French onion soup
8
oz
mushrooms
sliced
4
sub buns or hoagie rolls
for serving
8
slices
Swiss cheese
for serving
Salt & pepper
to taste
Instructions
Sprinkle roast with salt and pepper.
Turn on the sauté option on your pressure cooker, add oil, and brown roast on all sides (about 3-4 minutes per side).
Once thoroughly browned, cover with condensed French onion soup and add sliced mushrooms.
Close pressure cooker lid, ensure it is sealed, and cook on high pressure for 60 minutes.
Allow pressure cooker to release naturally,
Remove lid, and put roast on large plate, leaving soup and mushrooms in the cooker.
Shred the roast using two forks, or cut into bite-sized pieces. Add back to cooker and combine with French onion soup and mushroom mixture.
If the mixture is too thin, serve as au jus, or turn on the sauté option on the pressure cooker and cook down to preferred thickness.
Cut sub buns or hoagie rolls in half lengthwise, add two pieces of Swiss cheese per bun, and pile of the hot beef. Enjoy!
Notes
Got leftovers? This hot beef mix goes great over noodles or mashed potatoes.
Nutrition
Calories:
408
kcal
|
Carbohydrates:
2
g
|
Protein:
36
g
|
Fat:
28
g
|
Saturated Fat:
12
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
14
g
|
Trans Fat:
1
g
|
Cholesterol:
125
mg
|
Sodium:
170
mg
|
Potassium:
641
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
208
IU
|
Vitamin C:
1
mg
|
Calcium:
206
mg
|
Iron:
3
mg