So incredibly flavorful, tender and juicy… these Instant Pot French Dip Sandwiches are so easy to make in your pressure cooker!
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French dip sandwiches are one of my very all-time favorite sandwiches. I knew this had to be the next recipe I made in my new Instant Pot and it was a total score. I had a few people over for dinner afterwards and there wasn’t a shred left! 
This is an incredibly easy meal that everyone’s sure to love. I served my sandwiches with chips and pickle spears… so easy!
How many sandwiches does this French Dip yield?
This recipe serves approximately 4-6 because it yielded 5 very generous sandwiches for us using a 3.3-pound chuck roast.
Enjoy!
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Instant Pot French Dip Sandwiches
- Total Time: 2 hours 5 minutes
- Yield: 4-6 servings
Ingredients
- 1 (3 to 3.5 pound) chuck roast
- Kosher salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 (10-ounce) can condensed French onion soup
- 2 cups beef broth
- 1 cup root beer
- ¼ cup soy sauce
- 1–¼ teaspoons garlic powder
- 2 bay leaves
- ¾ teaspoon dried thyme
- ¾ teaspoon dried oregano
- 4–6 hoagie buns
- 8–12 slices provolone cheese
- Fresh chopped parsley for garnish, if desired
Instructions
- Season roast with desired amounts of salt and pepper.
- Pour oil into your Instant Pot and set to saute. When oil is heated, sear roast on all sides until browned. Remove roast from pot and turn off your Instant Pot.
- Add soup, beef broth, root beer and soy sauce. Stir with a wooden spoon, scraping bits off of the bottom of the pot.
- Add garlic powder, bay leaves, thyme and oregano. Stir to combine.
- Return roast to pot. Place the lid on pressure cooker and lock. Steam release knob should be set on “sealing”. Cook on manual setting (high pressure) for 90 minutes.
- Do a natural pressure release for 20 minutes, then turn valve to “venting” to release remaining pressure.
- Once pressure is completely released, remove and discard bay leaves. Remove roast, place on a large platter and shred.
- Preheat your oven to 375 degrees F. Slice buns and place on a rimmed baking sheet. Place beef on top of buns and top with 2 slices of provolone cheese. Bake until cheese is melted (about 3-4 minutes). Top with fresh chopped parsley, if desired.
- Serve with au jus from Instant Pot.
- Prep Time: 5 minutes
- Cook Time: 2 hours
- Category: Sandwiches
- Method: Pressure Cook
- Cuisine: American
Keywords: instant pot french dip sandwiches, pressure cooker french dip sandwiches
This is the second time I’m making this. Absolutely delicious. Thanks for the recipe!
★★★★★
Thanks so much, Chris! It’s one of my favorites as well! 🙂
Hey there, just wondering if anyone found this to be salty? It looks like a wonderful recipe but with the onion soup, broth and soy sauce and the cheese I was just curious. I just got my instant pot today and I’m ready to try it out!
I was thinking the same thing. I will try it with low-sodium broth and low-sodium soy sauce (that’s the only versions I buy anyways).
Gotta love that instant pot! these look insane good, no wonder there was none left after you made them, so perfect with chips and pickle spears…love this
Thank you so much, Albert… they were delicious! 🙂