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Instant Pot French Dip Sandwiches are a perfect way to put together a quick and easy dinner that’s delicious!
I was having one of those food cravings the other day and it was for a French Dip Sandwich. They are my favorite. Whenever there is one on the menu, I order it! I love making them at home too and I usually use my Crockpot French Dip Recipe. Making it in the slow cooker makes the meat so tender and juicy. The only problem was, my craving hit at about 3:00 in the afternoon and there was not enough time to make french dip sandwiches in the slow cooker.
Instant Pot French Dip to the rescue! I modified my favorite recipe to make it in the instant pot, and it was the perfect solution to making the same tender and juicy meat I usually make , but in a lot less time.
How to Make French Dip in the Instant Pot
First, using the sauté feature, brown the seasoned pot roast with a little olive oil. Then, remove the beef and sauté the onions. Once the onions are finished, return the roast to the Instant Pot, along with the remaining ingredients. Set the time for 100 minutes and walk away!
The meat cooks for about 100 minutes on the meat setting and then there is the cool down phase of about 20-25 minutes. Once finished, shred the meat and put the juices that are in the pot through a strainer for a perfect au jus!
Butter and toast the buns, top it with the meat and then melt a piece of provolone cheese over the top. Then dip away! You will love how easy and delicious this Instant Pot French Dip is to make.
We had leftover meat and so the next night I used it to make tacos.
Check out more of my Easy Instant Pot dinner recipes:
Instant Pot French Dip Sandwiches
Ingredients
- 3 lb. chuck roast
- 1 Tbsp olive oil
- 1 tsp sea salt
- freshly ground pepper
- 1 tsp garlic powder
- 1 cup onion diced
- 1 cup beef broth
- 1/3 cup soy sauce
- 2 Tbsp balsamic vinegar
- 1 cup Dr. Pepper do not use diet
- 1/2 tsp oregano
- 1/2 tsp rosemary
- 6 soft sandwich rolls
- butter
- 6 slices provolone cheese
Instructions
- Add oil to Instant Pot and press saute button.
- Season roast with salt, pepper and garlic powder on both sides.
- Place roast in Instant Pot and brown on both sides.
- Remove and add in onions. Stir to saute just until they begin to soften.
- Add beef broth, soy sauce, vinegar, Dr. Pepper, oregano and rosemary.
- Put meat back into pot and hit Meat/Stew and increase time to 100 minutes.
- Allow Instant Pot to do a natural release for about 20-25 minutes turn turn valuve to venting to release any remaining pressure.
- Remove meat and shred
- Strain liquid through a fine mesh strainer and reserve for dipping sandwiches.
- Butter insides of sandwich rolls and toast under broiler under golden brown.
- Add meat onto roll, top with provolone cheese and place under broiler to melt cheese.
- Add top of roll and then serve with remaining au jus for dipping.
Slow Cooker Instructions:
- Heat oil in a pan on the stove and brown roast on both sides. Remove from pan.
- Add onions to remaining oil and saute until they begin to soften.
- Place onions in slow cooker along with broth, soy sauce, balsamic vinegar, Dr. Pepper, oregano and rosemary.
- Place meat in slow cooker.
- Cook on low for 8-10 hours or high for 5-6 hours.
- Shred meat and prepare sandwich as above.
Nutrition Facts:
M says
When you set the IP for 100 min, is that at high pressure, normal or low pressure?
Leigh Anne says
high pressure
Mel says
This sounds delicious! Did you use a frozen or thawed pot roast for this recipe?
Leigh Anne says
Mel, I used a thawed one but you can use frozen, it will just take it longer to come up to pressure.
Michele says
Is this 100 minutes? Do you set the pot for 1 hour and 40 minutes? Or do you take the pot timer to 100 which is really 1 hour?
Debbie says
I have the same question, but I set it at one hour forty minutes… Fingers crossed!
Leigh Anne says
The recipe states 100 minutes – which is one hour and 40 minutes
TAMMY D says
I would prefer sliced meat instead of shredded, how would you suggest altering the cooking method? Ive tried similar recipe using the crockpot that recommends removing the roast from the crock pot after 4 hours (before it’s completely done so it’s not falling apart falling apart) slicing thin and putting back into the pot to simmer in its juice for another 1-2 hours. I was thinking maybe half the time in the pressure cooker and slice and return to the pot then low on the slow cooker setting? Thoughts?
Thank you
Leigh Anne says
I would just experiment. If it’s not cooked enough, just put the lid back on and bring back to pressure for a few more minutes. Good luck!
Tony Hartman says
This was the best Aujus have ever made. The flavor is bold but not too salty. My wife has never had a French dip that she liked, until now. I have saved it and will share it. Five stars.
Thanks for the recipe.
Leigh Anne says
Tony, I love hearing that! So glad you and your wife enjoyed it. Thanks for letting me know