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These Instant Pot French dip sandwiches are tender, juicy, and packed with rich flavor. Made with perfectly cooked beef and served on toasted rolls with savory au jus, they’re an easy, comforting meal ready in a fraction of the time thanks to the Instant Pot.
Why You’ll Love This Recipe
If you’re a French dip lover like I am, this recipe is going to be a lifesaver. It all started with one of those serious cravings—mine hit around 3:00 in the afternoon—and while I usually turn to my slow cooker version for that perfectly tender, juicy beef, there just wasn’t enough time to wait!
That’s where the Instant Pot comes in. This recipe gives you all the same rich flavor and melt-in-your-mouth texture you love from a classic French dip—but in a fraction of the time. It’s the perfect solution when you want something cozy and satisfying without planning ahead.
You’ll love how quick and easy it is, without sacrificing any of that slow-cooked taste. Tender beef, savory au jus, and a warm toasted roll—it’s everything you crave, ready when you need it.
Ingredients Needed
- Chuck Roast
- Beef Broth
- Dr. Pepper, do not use diet
- Onion
- Olive Oil
- Soy Sauce
- Balsamic Vinegar
- Sea Salt
- Freshly Ground Black Pepper
- Garlic Powder
- Oregano
- Rosemary
- Sandwich Rolls
- Provolone Cheese
- Butter
How to Make Instant Pot French Dip
- Season roast with salt, pepper and garlic powder on both sides.
- Add oil to Instant Pot and press sauté button.
- 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. Be sure the valve is on sealing.
- Allow Instant Pot to do a natural release for about 20-25 minutes turn turn valve to venting to release any remaining pressure.
- Remove meat and shred. It should be fall-apart-tender.
- Strain liquid through a fine mesh strainer and reserve for dipping sandwiches.
- Butter the 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.
Tips from leigh Anne
- Choose the right cut of beef. Chuck roast is ideal—it becomes tender and flavorful under pressure. Trim excess fat, but leave some for flavor.
- Sear for extra flavor. Use the sauté function to brown the meat before pressure cooking. Those browned bits add richness to your au jus.
- Deglaze the pot. After searing, add a little broth and scrape up any bits from the bottom. This prevents the burn notice and builds flavor.
- Shred or slice thin. You can shred the beef or slice it thin—either way works, but slicing gives you that classic French dip feel.
- Toast the rolls. Lightly toast your sandwich rolls before assembling. It keeps them from getting soggy and adds great texture.
- Use the au jus generously. Dip the meat into the au jus before assembling the sandwich and serve extra on the side for dipping—this is key!
- Add cheese if you like. Provolone or Swiss melts beautifully over the warm beef for an extra layer of flavor.
- Make it ahead. The beef reheats beautifully in the au jus, making this perfect for leftovers or meal prep.
Frequently Asked Questions
Can I make this ahead of time?
Yes! The beef actually gets even more flavorful as it sits. Store it in the au jus and reheat when ready to serve.
What kind of bread should I use for French Dip sandwiches?
Hoagie rolls, French rolls, or crusty French bread like a baguette, all work well. Just be sure to toast them lightly so they hold up to the au jus.
What if my au jus is too salty or strong?
Add a little water or unsalted broth to dilute it and balance the flavor.
How do I store leftover French dip?
Store the beef and au jus together in an airtight container and freeze for up to 2–3 months or keep in the fridge for 2-3 days. Thaw and reheat gently.
How do I serve French Dip Sandwiches?
Pile the beef onto toasted buns , add cheese if desired, and serve with a side of warm au jus for dipping—that’s the best part!
These Instant Pot French dip sandwiches are the perfect answer to a comfort food craving when you don’t have all day to wait. You get that same tender, juicy beef and rich, savory au jus you love—just made in a fraction of the time. Whether you’re serving them for an easy weeknight dinner or saving the leftovers for later, this is one of those easy, satisfying recipes you’ll turn to again and again.
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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.
Tips & Notes:
- Choose the right cut of beef Chuck roast is ideal—it becomes tender and flavorful under pressure. Trim excess fat, but leave some for flavor.
- Sear for extra flavor Use the sauté function to brown the meat before pressure cooking. Those browned bits add richness to your au jus.
- Deglaze the pot After searing, add a little broth and scrape up any bits from the bottom. This prevents the burn notice and builds flavor.
- Shred or slice thin You can shred the beef or slice it thin—either way works, but slicing gives you that classic French dip feel.
- Toast the rolls Lightly toast your sandwich rolls before assembling. It keeps them from getting soggy and adds great texture.
- Use the au jus generously Dip the meat into the au jus before assembling the sandwich and serve extra on the side for dipping—this is key!
- Add cheese if you like Provolone or Swiss melts beautifully over the warm beef for an extra layer of flavor.
- Make it ahead The beef reheats beautifully in the au jus, making this perfect for leftovers or meal prep.
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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