Real Recipes From Real Home Cooks ®

instant pot french dip sandwiches

(4 ratings)
Blue Ribbon Recipe by
Marvin Beachler
Cathedral City, CA

I've made French Dip sandwiches for years in the Crock Pot and it's been fine. But, now that I have my Instant Pot... well, a lot of you know the feeling of what can I make using the IP. It's a heck of a lot faster and gives the same results (except the meat is always juicy). I looked at a lot of IP recipes for French Dips and a combination of several produced this.

Blue Ribbon Recipe

Marv's Instant Pot French Dip sandwich is better than anything you'd find at a restaurant. The roast cooks for a while in the pressure cooker so the meat becomes extremely tender and just falls apart. The au jus is packed with flavor and is fantastic for dinner. Super simple, this French Dip is seriously delicious.

— The Test Kitchen @kitchencrew
(4 ratings)
yield 6 serving(s)
prep time 20 Min
cook time 1 Hr 45 Min
method Pressure Cooker/Instant Pot

Ingredients For instant pot french dip sandwiches

  • 3 lb
    beef chuck roast, boneless
  • 3 Tbsp
    olive oil, extra virgin
  • 3 tsp
    kosher salt
  • 1 tsp
    black pepper, freshly ground
  • 3 clove
    finely chopped garlic
  • 1 lg
    brown onion, roughly chopped
  • 3/4 c
    dry red wine
  • 3 c
    beef stock
  • 6
    French rolls, split
  • 12 slice
    provolone cheese

How To Make instant pot french dip sandwiches

  • Meat sprinkled with salt and pepper.
    Sprinkle the roast with salt and pepper.
  • Setting the Instant Pot.
    Press sauté and add olive oil to the Instant Pot.
  • Searing the roast in the Instant Pot.
    When a few droplets of water sizzle it's ready to place the roast into the pot. Sear both sides of the roast until the surfaces are browned. Remove the roast to a clean plate and set aside.
  • Adding onion and garlic to the Instant Pot.
    Add the onion to the pan and sauté until the onion is soft. Add the garlic and sauté for one minute.
  • Adding wine to the Instant Pot.
    Add the wine and allow the wine to evaporate to about one half.
  • Adding beef broth to the Instant Pot.
    Add the beef stock and the roast.
  • Setting Instant Pot to seal to cook.
    Place lid and make sure the pressure knob is set to "seal". Set the timer for 110 minutes. Walk away.
  • Pushing the nozzle to release the steam.
    Allow a natural release for 20 minutes then, carefully, do a quick release.
  • Using a fork to shred the meat.
    Remove the lid and take the roast out and shred the meat. The meat will be falling apart so you won't have a difficult job.
  • Straining the onions and garlic.
    Strain the Au Jus into a large bowl through a fine sieve.
  • Toasting rolls with cheese on top.
    I like to toast the rolls, place a slice of cheese on each side and place the meat between. The cheese should melt on its own but, you have the option to place the sandwiches under the broiler for 30 seconds.
  • A small bowl of the strained au jus.
    Cut the sandwiches in half on the diagonal and serve with a small bowl of Au Jus. Enjoy.