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A French dip sandwich being dipped into a bowl of au jus. An Instant Pot is in the background.
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Instant Pot French Dip

These tender and flavorful Instant Pot French dip sandwiches are prepared quickly and easily utilizing the convenience of your pressure cooker!
Prep Time 10 minutes
Cook Time 1 hour 55 minutes
NPR 20 minutes
Total Time 2 hours 25 minutes
Servings 6

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).