Made with tender beef piled on a garlic-toasted bun with cheese, and served with a rich au jus, this Instant Pot French Dip recipe creates the ultimate sandwich with only minutes of prep!
Looking for more melt-in-your mouth Instant Pot Beef recipes? Don't miss my recipes for Instant Pot Brisket, Instant Pot Italian Beef, and Instant Pot Short Ribs.
French Dip Made Fast
When it comes to making a tender, juicy, melt-in-your-mouth French Dip Sandwich, nothing is faster (OR easier) than using the Instant Pot to make this classic recipe.
The Instant Pot works its magic to break down the beef in just over an hour to create insanely delicious beef, complete with a nuanced, rich au jus dipping sauce. When that tender beef is piled high on a garlic-toasted bun and smothered in gooey cheese, you have the ultimate French Dip.
With only minutes of prep work for the cook, and rave reviews from the family, Instant Pot French Dip Sandwiches will quickly become a favorite.
Ingredients for Instant Pot French Dip
- Beef Roast: A chuck roast is the best type of beef roast to use when making French Dips. The marbling in the beef will render out as the roast pressure cooks, flavoring the au jus and resulting in incredibly tender beef. A bottom-round roast, sirloin roast, or top-round roast will work but will not become as tender as a chuck roast.
- Beef Stock: Use low-sodium beef stock or broth to help control the added sodium in this recipe. There is a lot of liquid in this recipe. Do not be tempted to cut back on the amount used. Not only does it create a delicious dipping sauce for the French Dips, but it also keeps the beef super moist and the cooking time was calculated using the full 4 cups of beef.
- Onion & Garlic: Garlic and onion add to the flavor of the au jus and beef.
- Soy Sauce: Don't be tempted to omit the soy sauce from these French Dip Sandwiches, that extra flavor adds just the right umami flavor.
- For Serving: To make a French Dip Sandwich you need buns and sliced provolone cheese. For the buns, use hoagie or sub rolls for an authentic French Dip, but in a bind use hot dog or hamburger buns. Parenting Tip: Use hot dog buns for smaller appetites!
How to Make Instant Pot French Dip Sandwiches
The following tips are provided to help you achieve perfect results. You will find the detailed instructions in the recipe card at the bottom of this post.
Sear the Beef
Searing the chuck roast adds texture to shredded beef, in turn adding texture to the French Dip.
Deglaze the Inner Pot
In order to prevent a burn notice, it is crucial to scrape up any browned bits off the bottom of the inner pot. This is easiest if you remove the roast first, then add in some broth and scrape up those browned bits.
Layer Ingredients
Add the remaining beef stock, sliced onion, garlic, and soy sauce to the inner pot. Nestle the seared beef into the stock.
Pressure Cook with Natural Pressure Release
The amount of time this recipe needs to pressure cook is based on the size of your chuck roast. The beef needs to cook for 20 minutes per pound with a full natural pressure release to stay tender.
Shred Beef
Once pressure has been released, remove the cooked roast from the inner pot, place it in a large mixing bowl, and shred it with two forks. It should fall apart.
Reduce Au Jus
While assembling the French Dips, allow the rich cooking liquid to reduce and intensify in flavor, by turning the Instant Pot to Sauté and letting the liquid simmer.
Assemble French Dips
To prevent the buns from getting soggy, it is best to toast them before layering the beef and cheese on the bun. For added flavor, spread the buns with softened butter. Once toasted, rub the buns with a garlic glove. Layer the toasted buns with the shredded beef and sliced cheese and briefly return to the oven to melt the cheese.
Serving Suggestions
Serve your toasted Instant Pot French Dips with the reduced cooking liquid. I also recommend a side of Oven Baked Fries, Sweet Potato Fries, or Instant Pot Corn on the Cob.
Recipe Modifications
- Gluten-Free French Dip Sandwiches: Use tamari in place of soy sauce and your favorite gluten-free bun. It is best practice to check to ensure your beef stock or beef broth is gluten-free as well, as this can vary from brand to brand.
- Swap Mayo for Butter: For richer results, try swapping out the butter for mayonnaise when toasting the sandwiches.
- Dairy-Free Modification: Use mayonnaise in place of butter for toasting the buns and omit the sliced cheese from the sandwiches.
- Crockpot French Dips: Sear the meat in a heavy-bottomed skillet over high heat on the stove 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. Shred the meat and assemble the sandwiches as the recipe directs.
Storing & Reheating Instructions
- Refrigerate: To keep the beef from drying out, it is best to store any leftover shredded meat together with the leftover au jus. Allow both to cool slightly, transfer them to an airtight container, and store in the refrigerator for up to 3 days.
- Freeze: Allow the beef and au jus to cool fully, then transfer both to a freezer-safe container, leaving 2 inches for expansion, and store in the freezer for up to 3 months.
- Reheat: To prepare a French Dip Sandwich using the leftover beef and au jus, allow the meat to defrost overnight in the refrigerator if needed. Then warm the beef with the au jus in a saucepan over low heat on the stove or in a heat-safe dish in 1-minute intervals in the microwave until warmed through. Strain off the liquid from the beef, reserving for dipping, and assemble the sandwiches as directed.
Recipe FAQs
No! While searing the beef adds flavor and texture to the French Dip, it is not necessary. If you are on a time crunch or your beef is frozen, skip this step.
One of the many reasons I love using my Instant Pot to prepare these French Dips is that it can be made using a frozen chuck roast. To do so, skip searing the meat and cook for 30 minutes per pound, instead of 20 minutes per pound.
Yes! To speed up the cooking time, cut your chuck roast into large 2-inch chunks. Skip searing the beef and cook for 30 minutes on high pressure with a full natural pressure release.
More Instant Pot Recipes Using Chuck Roast
- Instant Pot Pot Roast
- Instant Pot Mississippi Pot Roast
- Instant Pot Italian Beef
- Instant Pot Beef Stew
- Instant Pot Beef Bourguignon
- Instant Pot Beef Barbacoa
Please be sure to leave a comment and review below if you gave these Instant Pot French Dip Sandwiches a try.
Instant Pot French Dip Sandwiches
Ingredients
- 3 pound chuck roast
- kosher salt and pepper
- ½ tablespoon olive oil or canola oil
- 4 cups low-sodium beef broth
- 3 cloves garlic divided
- 1 small onion thinly sliced
- 1 tablespoon soy sauce
- 8 hoagie buns
- 1 tablespoon unsalted butter, softened optional
- 16 slices provolone cheese
Instructions
- Hit Saute on the Instant Pot, add oil, and let heat. While the oil is heating, season the chuck roast liberally on each side with salt and pepper. Once the oil is heated, add the seasoned roast to the inner pot and sear on each side until golden, about 2-4 minutes per side.
- Once the roast is evenly seared, turn the instant pot off by hitting cancel, and remove the roast to a plate. Pour 1 cup of the beef stock into the inner pot and scrape up the browned bits on the bottom of the inner pot.
- Pour in the remaining 3 cups of stock. Add in 2 garlic cloves, sliced onions, and the soy sauce to the pressure cooker. Return the seared beef to the inner pot.
- Place the lid on the pressure cooker and be sure the vent knob is pointed towards sealed. Set to cook on high pressure for 20 minutes per pound. For a 3-pound roast, this is 60 minutes.
- Once the cooking time has elapsed, allow the pressure cooker to naturally release for AT LEAST 10 minutes, but 15-20 minutes is best, before manually releasing pressure.
- Remove the roast from the inner pot, place it into a large mixing bowl, and turn the pressure cooker back to saute. (Hit Cancel/Off THEN Saute). Let the cooking liquid reduce with the instant pot open. so that it intensifies in flavor and reduces slightly. While the au jus simmers, shred the beef with two forks.
- Place the rolls, opened, on a sheet pan. Spread a light layer of butter or drizzle with olive oil. Toast for 5 minutes in a 400-degree F oven or carefully and quickly using a broiler until just browned. Remove the rolls from the oven and rub the garlic clove over the inside of the roll.
- Layer meat and 2 slices of cheese on each roll and return to the oven until cheese melts, cooking for about 3 minutes.
- Turn off the saute function on the inner pot. Lade up the au jus into bowls, straining first if desired. Serve with the french dips.
Equipment Needed
Notes
Nutrition
This post was originally published in 2017 but was updated in 2020 with a new video and tips.
SG
Very easy and tasty!
JANELL
Another excellent recipe...and easy!
Louise
So easy and so good! Be sure to toast the rolls!
Nicole
Hi sounds delish I'm allergic to soy sauce. What else can I use thank you
Kristen Chidsey
I would use Worcestershire Sauce. Enjoy!
Nicole
The meat came out really good but the sauce was very oily probably from the meat. I used a chuck roast. How can I fix this for the next time I make it? Don't know what I did wrong
Kristen Chidsey
Hi Nicole! Chuck Roast can be very fatty, and so that can result in an oily au jus. You can use a piece of bread to skim the top of the sauce after pressure cooking to help soak up some of that oil OR you can allow the au jus to cool, then skim off the fat that hardens. Reheat and serve with the sandwiches.
Heather
This turned out perfect! I used my air fryer basket to steam my Brussels sprouts then cook them in the oven and they were amazing! I will definitely use this recipe again!
Kristen Chidsey
Hi Heather! So happy to hear you enjoyed my recipe for Brussels Sprouts, I hope you give these French Dip Sandwiches a try as well.
Lacey
Can this be done with a frozen chuck roast? Sounds so delicious!! Thanks
Kristen Chidsey
To make French Dips with frozen beef, skip the step of sauteing the beef and cook for 30 minutes per pound on high pressure instead of 20 minutes per pound. Keep in mind it will take longer to come to pressure as well.
Margaret
Great recipe, came out perfect. We used a 3lb Eye of round roast because that was available at the store today.
My hubby recommends a little horseradish on the toasted bun before adding the beef.
We will definitely make this again!!
Kristen Chidsey
Great recommendation! And thanks for taking the time to leave a comment and review.
April Cook
Hands down the BEST french dip recipe I have found. We use your recipe every couple of weeks as it is such a hit in our house! Thank you!
Kristen Chidsey
I love hearing this April! Thanks so much for sharing.
ES
I tried last night and it was very simple and easy, but super tasty too. I am definitely going to make this again!
Kristen Chidsey
Wonderful! So happy to hear you enjoyed!
Jason
If I have 5.5 pounds of meat and an 8qt pressure cooker how long should I cook it for? Also can I use onion powder and garlic powder?
Kristen Chidsey
Hi Jason! I recommend cooking for 20 minutes per pound for a chuck roast. So for a 5.5lb roast, you would cook for 110 minutes. I would use 2 to 3 teaspoons each of onion and garlic powder. Enjoy!
Jason
Perfect! Thank you for the help! 🙂
Sean
A Google search led me to this page, as I was looking for a simple French Dip Instant Pot recipe. The only change I made was using a can of Campbell's beef consumme (and deleting the soy sauce) for some of the beef broth. My 20-year-old pounded down an entire length of French bread, which should tell you how good this recipe is. Kudos to you for this simple recipe!
Kristen Chidsey
I love hearing you and your child enjoyed! Thanks for taking the time to leave a review.
April
This is the absolute best French dip recipe I have found. My family of five all live for this meal! Thank you so much for sharing it.
Kristen Chidsey
It is always great when you find a recipe the entire family enjoys. So happy to hear this is one of them!
Stephanie Swift-Miller
We made this tonight for dinner. We did one or two things slightly different, I dice the onion and cooked it on the stove top while to meat with searing and just a little bit of butter and a little bit of the broth. I then put the garlic in with the onion for about the last 30 seconds. We also let them eat natural event for about 30 to 40 minutes. The meal was fantastic!
Diana
Hi! Would I be able to half this recipe and do it in the 3qt? I'm just trying to find a good work night dinner for 2!
Kristen Chidsey
Yes Diana! This will work great cut in half in a 3 quart. Cut the cooking time to 40 minutes.
Sarah
If I want to make this ahead of time can the meat sit in the juice for a period of time on warm prior to building the sandwiches? Would you to recommend shredding it before or after letting it sit on warm?
Kristen Chidsey
Hi Sarah! This is a great meal to make and then keep on warm for serving at parties--or just later in the day. I would recommend following the directions as written. Once the meat is shredded, place back into the liquid to hold on warm. This will keep the meat really juicy. Enjoy!
Sue
Made this tonight, very delicious!! Thank you for sharing.
Kristen Chidsey
So happy you enjoyed Sue!
Mary Chamberlain
I made this today. It was easy to make and was absolutelydelicious. We'll be having this again. Instead of provolone I used a slice of mozzarella on each sandwich. Thank you, thank you for this awesome recipe.
Kristen Chidsey
So happy to hear you enjoyed these French Dips Mary! Thanks for taking the time to leave a review.
Ashleigh
Made these tonight and they were amazing! I let everyone choose their cheese and it worked out well. I also made some mushrooms on the side. Easy family favorite.
Kristen Chidsey
So glad this has become a family favorite. And what a great idea to serve alongside sauteed mushrooms as well Ashliegh 🙂
Misty
Outstanding and easy recipe. Family lived it.
Kristen Chidsey
So glad your family enjoyed Misty!