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Ready for a crowd-pleasing weeknight meal that tastes gourmet but comes together in a flash? My Instant Pot French Dip is the ultimate easy dinner, featuring tender slow-cooked beef bathed in savory beef au jus—no oven required!
When I first served this Pressure Cooker classic at a Sunday family dinner, my grandkids declared it an instant hit—and honestly, it’s been on heavy rotation ever since. Imagine slices of juicy, fork-tender chuck roast piled into crusty rolls, topped with melty provolone, then dunked into a rich Beef Broth-based jus. This isn’t just any sandwich recipe; it’s a cozy, flavor-packed hug for your taste buds. As a 50-year-old home cook who’s swapped ovens for my trusty Instant Pot, I can tell you: the texture rivals a slow cooker roast, but you’ll get dinner on the table in about an hour. Want to know why it feels so special? Keep reading!
Why You’ll Love This Recipe
• No oven needed—your Electric Pressure Cooker handles everything
• Fork-tender slow cooked beef in about 60 minutes
• Rich, beefy au jus made right in the Instant Pot
• Perfect weeknight meal or casual family favorite
• Budget-friendly chuck roast transforms into something gourmet
• Hands-off cooking—set the timer and walk away
• Customizable sandwich recipe with your favorite cheeses and rolls
• Leftovers reheat beautifully for next-day lunches
Ingredients
• 3–4 lbs beef chuck roast (trimmed; grass-fed if you like leaner meat)
• 1 tbsp kosher salt (use sea salt for a milder finish)
• 1 tsp freshly ground black pepper
• 1 tbsp vegetable oil or avocado oil
• 1 large yellow onion, thinly sliced (sweet onions add extra depth)
• 4 garlic cloves, smashed
• 2 cups low-sodium beef broth (or beef bone broth for more collagen)
• 1 cup water
• 2 tbsp Worcestershire sauce (adds umami magic)
• 1 tsp dried thyme (or 1 tbsp fresh, chopped)
• 1 bay leaf
• 6–8 crusty French rolls or small baguettes
• 8 slices provolone or Swiss cheese (pepper Jack works too!)
Substitutions & Tips:
– Swap beef broth for a mix of beef and chicken broth for milder flavor.
– For gluten-free sandwiches, use GF rolls.
– If you prefer a leaner cut, bottom round roast works, though it may shred a bit less.
Directions
1. Season & Sauté
Pat the chuck roast dry, then rub both sides with kosher salt and pepper. Hit “Sauté” on your Instant Pot, add oil, and brown the roast 3–4 minutes per side until it develops a delicious crust. This step seals in juices—don’t skip it!
- Layer in Aromatics
Remove the roast to a plate. Add sliced onion and garlic to the pot; stir and scrape up any browned bits (that’s pure flavor). Let them soften for 2 minutes, then hit “Cancel.” - Deglaze & Add Liquids
Pour in beef broth, water, and Worcestershire sauce. Use a wooden spoon to gently scrape down the sides—making sure the Pot doesn’t give you a “burn” warning. Tuck the chuck roast back in, nestling it into the liquid. Add thyme and bay leaf. - Pressure Cook
Lock the lid, set the valve to sealing, and choose “Pressure Cook” (High) for 60 minutes. While it cooks, you can wash up, pour yourself a glass of wine, or check on homework. - Natural Release & Shred
Once cooking finishes, let the pressure release naturally for 10 minutes, then carefully flip the valve to venting. Transfer the roast to a cutting board, tent with foil, and rest 5 minutes. Use two forks to shred or slice against the grain. - Strain & Simmer Jus
Strain the cooking liquid into a saucepan or large measuring cup, discarding bay leaf and thyme sprigs. For a richer au jus, skim fat from the top or simmer the jus on low until slightly reduced—about 5 minutes. - Assemble Sandwiches
Split rolls and layer with shredded beef; top with a slice or two of cheese. Place them under the broiler for 1–2 minutes until cheese melts and edges toast—keep an eye on them! Serve hot with individual bowls of Beef Au Jus for dipping. - Final Touches
Garnish with chopped parsley or a swirl of horseradish sauce if you like a bit of heat. Call everyone to the table: dunk, bite, repeat.
Servings & Timing
Makes 6–8 sandwiches
Prep Time: 15 minutes
Cook Time: 60 minutes pressure + 10 minutes natural release
Rest & Assembly: 15 minutes
Total Time: Approximately 1 hour 40 minutes
Variations
• Italian Style: Add a squeeze of marinara and mozzarella for a twist on meatball subs.
• Spicy Kick: Stir in 1 tsp chili flakes or a dash of hot sauce to the au jus.
• Slow-Cooked Veggies: Toss in baby carrots and small potatoes before cooking for a one-pot meal.
• Mushroom Lover’s: Sauté 8 oz sliced mushrooms with the onions for earthy depth.
• Low-Carb Option: Serve over cauliflower rolls or in lettuce wraps.
• Family-Style Platter: Keep beef and au jus warm in chafing dishes for parties.
Storage & Reheating
Refrigerator: Store shredded beef and au jus in separate airtight containers for up to 4 days.
Freezer: Beef freezes well for up to 3 months; freeze au jus in ice-cube trays for easy portions.
Reheat: Warm beef gently in a skillet with a splash of au jus to keep it moist, or microwave covered with a damp paper towel. Reheat jus in a small saucepan—no rush, slow is better.
Make-Ahead Tip: You can cook the roast a day ahead, shred, then reheat and assemble when guests arrive.
Notes
• Testing Tip: If your Instant Pot signals “Burn,” add a bit more liquid and scrape the bottom well before sealing.
• Texture Hack: Let the roast rest covered after cooking to absorb juices—it stays juicier that way.
• Flavor Boost: A splash of red wine in the deglazing step adds extra richness.
• Equipment: I love this silicone trivet set for lifting hot meat without scratching my pot.
• Personal Touch: My cousin taught me to layer onions under the roast; it steams the meat from below and amps up flavor.
FAQs
Q: Can I use a different cut of beef?
A: Yes—bottom round or brisket work, though cooking times may vary by 10–15 minutes.
Q: Why did my au jus taste thin?
A: Simmer it uncovered for a few extra minutes to reduce slightly and concentrate flavor.
Q: Is natural release necessary?
A: Letting the pressure release naturally for at least 10 minutes prevents meat fibers from tightening too quickly.
Q: Can I skip browning the meat?
A: You can, but you’ll lose some depth of flavor; it’s a small step that makes a big difference.
Q: How can I make this dairy-free?
A: Omit cheese and use dairy-free rolls; the au jus is naturally lactose-free.
Q: What rolls are best?
A: Crusty French rolls or hoagie buns hold up well to dipping without getting soggy.
Q: Can I double the recipe?
A: Absolutely—just ensure your Instant Pot is no more than two-thirds full.
Q: How do I keep the beef from drying out?
A: Always serve with plenty of au jus and reheat gently with a splash of cooking liquid.
Conclusion
My Instant Pot French Dip is the perfect blend of simplicity and flavor—a true family favorite that comes together faster than you’d think. Whether it’s a hectic weeknight or a laid-back gathering, this sandwich recipe hits all the right notes: rich, tender, and oh-so dunkable. Give it a whirl, leave a comment about your favorite twist, and don’t forget to check out my other Pressure Cooker recipes for more easy dinner inspiration!
Instant Pot French Dip
Ingredients
- 3-4 lbs beef chuck roast trimmed; grass-fed if you like leaner meat
- 1 tbsp kosher salt use sea salt for a milder finish
- 1 tsp freshly ground black pepper
- 1 tbsp vegetable oil or avocado oil
- 1 large yellow onion thinly sliced; sweet onions add extra depth
- 4 cloves garlic smashed
- 2 cups low-sodium beef broth or beef bone broth for more collagen
- 1 cup water
- 2 tbsp Worcestershire sauce adds umami magic
- 1 tsp dried thyme or 1 tbsp fresh, chopped
- bay leaf
- 6-8 crusty French rolls or small baguettes
- 8 slices provolone or Swiss cheese pepper Jack works too!
Instructions
- Pat the chuck roast dry, then rub both sides with kosher salt and pepper. Brown the roast in the Instant Pot to develop a crust, sealing in juices.
- Remove the roast and sauté sliced onion and garlic. Let them soften, then cancel sauté mode.
- Pour in beef broth, water, Worcestershire sauce, and seasonings. Tuck the chuck roast back in and lock the lid to pressure cook.
- Set the Instant Pot to Pressure Cook on High for 60 minutes. Allow natural release after cooking.
- Strain the cooking liquid, skim fat if desired, and simmer for a richer au jus.
- Fill rolls with shredded beef, top with cheese, and broil until melted. Serve hot with Beef Au Jus for dipping.
- Garnish with parsley or horseradish sauce if desired. Serve and enjoy the flavors of the French Dip sandwiches.
