These Easy Instant Pot French Dip Sandwiches are sure to become a new family favorite dinner. Tender chuck roast is piled on a toasted garlic bun and smothered with provolone cheese. Served up with rich broth on the side for dipping, these delicious French Dip sandwiches are made with almost no effort in the pressure cooker.
Want to know what makes my heart swell?
New babies, snuggles with my kids, seeing kindness from a stranger, and sitting down to a dinner that my entire family raves about!
I enjoy that dinner even more when it takes me a mere minutes to prep. An extra bonus is when I can make the meal on a budget.
I am about to make YOUR heart swell with my latest recipe, Instant Pot French Dip Sandwiches.
Instant Pot French Dip Sandwiches
Want to know how much my family loved Easy French Dip Sandwiches?
They were devoured by my entire family and my husband and son even said they would be happy if they ate these sandwiches a couple times every week.
Now that is what I call a winning dinner!
But what is not to love? These Instant Pot French Dip Sandwiches have a garlic toasted bun, ooey cheese, tender beef, and flavorful aus-jus.
Ingredients for French Dip Sandwiches
- Beef Roast–use either bottom round or chuck roast (chuck roast is more marbled so tends to be more tender)
- Beef Broth or Stock
- Soy Sauce
- Provolone Cheese
How to Make Pressure Cooker French Dip Sandwiches
Step One: Sear Meat
- Turn the pressure cooker to Sauté and allow to heat.
- Season the roast aggressively with salt and pepper.
- Once heated (the electric pressure cooker should read “hot”), add a bit of oil and sear the roast on all sides until golden.
Step Two: Add ingredients
- Add the beef broth, sliced onions, garlic cloves and soy sauce to the pressure cooker.
- Scrape up any browned bits off the bottom of your pressure cooker–do not skip this step!
Step Three: Pressure Cook French Dip Roast
- Place lid on the pressure cooker and turn valve to sealed.
- Set to high pressure for 60 minutes. You can cook your meat for 40 minutes on high in the pressure cooker. The roast will not be fall-apart-tender, but will instead be able to be sliced into thin strips for serving. I personally prefer my roast to be falling apart, but the choice is yours!
- Allow at least 15 minutes of natural release before finish releasing pressure and remove roast from pressure cooker.
Step Four: Shred Meat
- Remove roast from pressure cooker and place in large bowl or cutting board.
- Shred with 2 forks.
Step Five: Assemble French Dip Sandwiches
- Brush buns with melted butter (or olive oil) and toast in oven until golden. This keeps the sandwiches from getting soggy.
- Top buns with shredded beef and sliced provolone cheese and return to oven briefly to melt cheese.
Step Six: Serve
- Serve immediately with a bowl of aus jus on the side for the perfect accompaniment to these pot roast sandwiches.
Why you need Pressure Cooker French Dip Sandwiches
- Picky-Kid Approved
- Picky-Husband Approved
- Satisfying for Hungry-Teens
- Made with 5 minutes of Prep
- A FAMILY DINNER WINNER!!!
Slow Cooker French Dip Sandwiches
If you don’t have an pressure cooker, you can still enjoy Easy French Dip Sandwiches, with the help of a slow cooker.
- Sear the meat in a heavy bottomed skillet in 1 tablespoon oil.
- Once seared on all sides, place the roast into the slow cooker with the broth, garlic, onion and soy sauce.
- Cook on high for 6-7 hours or low for 9-10 hours.
Notes on Easy French Dip Sandwiches:
- For Gluten-Free French Dip Sandwiches, use Gluten-Free soy sauce and serve on gluten-free buns
- Don’t be tempted to omit the soy sauce from these French Dip Sandwiches, that extra flavor adds just the right umami flavor.
- Instead of rubbing the toasted bread with a garlic clove, you can still impart garlic flavor by adding 1/2 teaspoon garlic powder to the melted butter or olive oil before brushing on the sandwich rolls.
- While optional to brush the bread with garlic butter, I would not skip toasting the buns for a French Dip Sandwich–it helps the bread from getting soggy.
- I prefer provolone cheese with French Dip Sandwiches, but Swiss can be substituted.
- My husband recommends after toasting the buns, spreading mayonnaise on the buns as well. I personally omit the mayo, but again, the choice is yours.
To Freeze Leftover French Dip Sandwiches
- Allow meat and aus jus to cool.
- Place together in freezer-safe container and freeze for up to 2 months. **By freezing the meat with the aus jus, you keep the bottom roast from drying out.
- Allow to defrost in fridge overnight and then reheat on stove until just warmed through. You can also add all thawed ingredients to the Instant Pot and cook for 3 minutes on high pressure.
- Use a slotted spoon to remove meat for sandwiches and serve strained aus jus on the side.
More Instant Pot Beef Recipes
- Instant Pot Pot Roast
- Instant Pot Ground Beef (From Fresh and Frozen)
- Instant Pot Beef Stew
- Instant Pot Chili
- Instant Pot Beef and Barley Soup
Instant Pot French Dip Recipe
Instant Pot French Dip Sandwiches
- 3 -4 pound Chuck Roast or bottom round--but will be less tender
- salt and pepper
- 1/2 tbsp canola Oil
- 4 cups beef broth
- 3 garlic cloves divided
- 1 small onion, thinly sliced
- 1 tbsp soy sauce
- 8 hoagie buns
- 1 tbsp butter optional
- 16 slices provolone cheese
- Season meat on all sides with salt and pepper.
- Turn Pressure Cooker to Saute and let heat to hot. Add oil and sear meat on all sides until golden (about 2-3 minutes per side).
- Add beef broth, 2 garlic cloves, onion slice and soy sauce to pressure cooker. Place lid on Instant Pot and turn to sealed.
- Cook on high pressure for 60 minutes for extremely tender meat or 40 minutes for meat that can be sliced.
- Once cooking time is finished, allow pressure cooker to naturally release for 15-20 minutes before manually releasing pressure.
- Remove meat and shred with 2 forks or thinly slice.
- Heat oven to 400 degrees and brush hoagie rolls with melted butter or oil.
- Toast rolls for 5 minutes or until golden and rub garlic clove over inside of roll.
- Layer meat and cheese on rolls and return to oven until cheese melts--about 3 minutes.
- Serve with side of strained aus jus (cooking liquid) on side for dipping.
- Total pressure cooker time: 5 minutes prep, 15 minutes warm up, 60 minutes cook time, 20 minutes natural release: Total time 2 hours and 20 minutes.
- If your roast is thicker than my pictures show, increase time by 15 minutes per pound.
- If the meat is still not tender enough for you, remove from broth, slice and put back in pressure cooker in broth. Set on high pressure for 10 minutes and allow to release for 20. Serve with slotted spoon.
- Slow Cooker Instructions: Sear the meat in a heavy bottomed skillet in 1 tablespoon oil. Once seared on all sides, place the chuck roast into the slow cooker with the broth, garlic, onion and soy sauce and cook on high for 6-7 hours or low for 9-10 hours.
- Nutrition Facts are based on 1/3 pound meat, 1 rolls, 2 slices of cheese and 1 cup aus jus.