Make the most amazing French dip sandwiches with this easy Instant Pot French Dip recipe! The beef is pressure cooked before it’s served on rolls with melted cheese and au jus for dipping. A perfect dinner choice for busy weeknights!
While I love cooking beef for French dips in my slow cooker, the Instant Pot method is just as delicious. I recently made these French dip sandwiches for a few friends, and there was barely one bite left!
Ingredients Needed
- Beef – You’ll need a 3 to 3 ½ pound boneless chuck roast.
- Kosher salt and black pepper
- Olive oil
- Beef broth – Use low-sodium beef broth to control the saltiness in the au jus sauce.
- French onion soup – This simple shortcut infuses the beef and au jus with savory onion flavor.
- Cola or root beer – It helps tenderize the beef and adds a touch of sweetness.
- Soy sauce – Use low-sodium soy sauce to make the au jus savory and rich without being too salty.
- Garlic powder
- Bay leaves
- Dried herbs – Dried thyme and dried oregano.
- Sandwich buns – A classic French dip sandwich should be served on a French baguette or Italian roll.
- Provolone cheese
- Fresh parsley – Optional garnish
How to Make French Dip Sandwiches in the Instant Pot
For the detailed instructions, please see the recipe card.
- Trim the excess fat from the beef before seasoning it with salt and pepper.
- Warm the oil using the sauté function on your Instant Pot. Once hot, sear the beef until it’s browned on all sides. Set aside.
- Deglaze the pot with beef broth. Use a wooden spoon to scrape the stuck brown bits from the bottom of the pot.
- Pour in the remaining broth, French onion soup, cola, soy sauce, herbs, and seasonings. Stir well, then turn off the sauté function.
- Place the beef back in the pot, lock the lid, set the steam release knob to “sealing,” and cook on manual high pressure for 90 minutes. Allow the pressure to release naturally for 20 minutes before quick releasing the remaining pressure.
- Discard the bay leaves and transfer the roast to a cutting board. Shred or slice the beef.
- To assemble, top the sandwich buns with the cooked beef and provolone cheese. Bake until the cheese melts.
- Top the sandwiches with parsley (if desired) and serve with the au jus (leftover in the Instant Pot) on the side for dipping.
5 Star Review
“This is the second time I’m making this. Absolutely delicious. Thanks for the recipe!” ~ Chris
Tips and Tricks
- You don’t have to sear the meat if you’re short on time. However, skipping this part means you’ll miss out on the depth of flavor. The brown crust also helps lock in the juices.
- Is your roast too big for the Instant Pot? Cut it in half (across the grain), then sear each portion separately. Add more olive oil as needed between batches.
- If you prefer a thicker au jus sauce, make a slurry by mixing cornstarch and water together. Stir the slurry into the au jus liquid and let it simmer until it thickens.
- Strain the fat from the au jus to make it more appetizing. I find that a fat separator makes this process super easy!
Common Questions
It takes more time but cooking the chuck roast in the slow cooker works just as well as the Instant Pot. To do so, place the seasoned roast in the slow cooker with the broth and remaining ingredients, then cook on low heat until tender. For detailed instructions, head to my Slow Cooker French Dip Sandwiches recipe.
Yes, you can cook frozen chuck roast in the Instant Pot and still get fall-apart tender results. Keep in mind that you do not need to sear the frozen beef. Also, the pressure cooker will take longer to come to pressure if the meat is still frozen, and the cook time will be longer.
Let the leftover beef cool to room temperature before storing it in an airtight container in the refrigerator for 3 to 4 days. The cooked beef also freezes well for about 2 to 3 months.
The beef can easily be reheated for 1 to 2 minutes in the microwave or in a skillet over medium heat. Add a splash of the leftover au jus or beef stock to prevent it from drying out.
More Instant Pot Beef Recipes
Instant Pot French Dip
Ingredients
- 1 (3 to 3 ½ pound) boneless chuck roast
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 2 cups beef broth low sodium, divided
- 1 (10 ½ ounce) can condensed French onion soup
- 1 cup cola or root beer
- ¼ cup soy sauce low sodium
- 1 ¼ teaspoons garlic powder
- 2 bay leaves
- ¾ teaspoon dried thyme
- ¾ teaspoon dried oregano
- 6 sandwich buns
- 12 slices provolone cheese
- chopped fresh parsley optional garnish
Instructions
- Trim any excess fat from roast. Season roast with salt and pepper.
- Pour oil into your Instant Pot and set to the high sauté function. When the oil is heated, sear roast on all sides until browned (using tongs to turn). *If your roast is too large, you may need to cut it in half (across the grain) and sear in 2 batches, adding more olive oil as necessary.* Transfer roast to a plate.
- Pour in 1 cup of the beef broth to deglaze the pot. Using a wooden spoon, stir to scrape the bottom of the pot to remove browned bits. Add the remaining beef broth, soup, cola, soy sauce, garlic powder, bay leaves, thyme, and oregano. Stir to combine. Turn off the sauté function.
- Return roast to the pot. Place the lid on your pressure cooker and lock. Steam release knob should be set on "sealing". Cook on manual setting (high pressure) for 90 minutes.
- Allow the pressure to release naturally for 20 minutes, then quick release the remaining pressure. Remove and discard bay leaves.
- Carefully remove the roast and transfer to a cutting board or large platter. Shred roast or slice across the grain.
- Preheat your oven to 375 degrees F. Slice buns and place on a rimmed baking sheet. Place beef on top of buns and top each with 2 slices of provolone cheese. Bake until the cheese is melted (about 3 to 4 minutes).
- Sprinkle with chopped fresh parsley when serving, if desired. Serve with au jus from the Instant Pot.
Video
Notes
- Once cooled, store in an airtight container in the fridge for 3 to 4 days.
- Please note that the cooking time listed (1 hour 55 minutes) includes the time it takes to sear the beef (10 minutes), the time it takes the pot to reach pressure (approximately 11 minutes), the time required for cooking the beef (90 minutes), and the baking time (4 minutes).
Nutrition
If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.
Sharon D.
Totally delicious!!! I did omit the salt as the French onion soup has enough. I also substituted Liquid Aminos for the soy sauce to reduce the sodium.
Thank you, Sharon – I’m so glad you enjoyed it!
Judy
The BEST French Dip Sandwiches we’ve ever eaten. So full of flavor and oh so tender, the au jus takes it over the top! We’ll be having these often.
Chris
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! 🙂
Holly
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!
Cindy
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).
Albert Bevia
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! 🙂