Instant Pot French Dip
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Posted: 02/12/25
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Instant Pot French Dip is so easy to make with a virtually hands-off approach. It will give you beef that is fall apart tender and so delicious. Pile it on a toasty bun, top it with melted provolone cheese and brush the bun with garlic butter. It’s a mouthwatering sandwich perfect for an easy dinner recipe.
This Instant Pot French Dip Sandwich has tender roast beef, melted provolone cheese all piled on a bun that has been broiled to achieve the perfect crispy bread. Did I mention there’s a garlic butter brushed across that sandwich?
Now, if you don’t have an Instant Pot or don’t want to use it you an make these sandwiches in the Crock Pot too.
Why Instant Pot French Dip Is The Best
- Once you prep the meat, this is a set-it-and-forget-it kind of recipe with a huge payoff.
- You only need 20 minutes of hands-on cooking to pull together these tasty sandwiches.
- The Instant Pot allows you to achieve the perfect sear on the meat before slow cooking it to tender perfection resulting in one of the best french dip recipes I’ve ever made.
- Beef drippings and simple seasoning make the au jus so flavorful it’s addicting.
Ingredients Needed For Instant Pot French Dip Recipe
- Beef – Try chuck roast or a bottom round beef roast for this recipe. They’re inexpensive, can feed the whole family, and feature marbling that makes the meat juicy, tender, and tasty.
- Seasonings – We’ll mix salt, pepper, and onion powder to give the beef a pop of flavor. Feel free to add a dash of your favorite dried herbs and spices for even more flavor.
- Olive Oil – Olive Oil works best for searing the beef in your Instant Pot. Other oils will work, like avocado or coconut, but I really like the rich flavor you get from olives for this dish.
- Dry Au Jus Mix – Using a pre-packaged mix is convenient and guarantees the best dip for your sandwiches every time. Use whatever brand of au jus mix your family prefers.
- Beer – Beer will transform the flavor of the meat. Just avoid any wild or fruity flavors. Try a different beer every time you make this for a fresh take on the same recipe.
- Butter – If possible, use unsalted butter for brushing on the bread. Salted butter will work in a pinch, but you might want to lessen the salt portion in the seasoning if you do.
- Garlic Powder – You can use fresh garlic and butter to flavor the buns, but garlic powder is so much faster.
- Provolone Cheese – I’ve used provolone cheese in this recipe to achieve a classic French Dip flavor. To customize this recipe, you can also use swiss cheese, gruyere, or even a sharp white cheddar.
- Large Rolls – Any soft, long roll will do. We like to use hoagies.
- Parsley – Parsley is a garnish for these sandwiches. It’s nice, but not essential. Don’t stress if you can’t find any.
How to Make Instant Pot French Dip
- Season and Sear the Roast – First, season the meat and sear it with a bit of olive oil inside your Instant Pot. If you’re using a slow cooker, you can perform this step in a skillet on the stovetop.
- Prepare the Au Jus – Next, remove and set aside the seared meat so you can add beer and deglaze the pot. Scrape up all the browned bits that stick to the bottom of the pot, so you don’t lose out on any of that flavor! Add your meat back in, and sprinkle the au just packet on top.
- Pressurize and Cook – Seal your pressure cooker and leave the roast to cook for 100 minutes until it’s fall-apart-tender and juicy.
- Prepare the Buns – Brush your hoagie rolls with melted butter mixed with garlic powder. Then broil them for a few minutes until crispy on the outside but still soft in the middle.
- Assemble and Broil – Pile your prepared buns with shredded beef and a few slices of cheese. Stick the sandwiches under the broiler until they’re toasted to perfection.
Strain Au Jus and Enjoy – Filter the remaining juices through a mesh strainer and serve alongside the sandwiches for dipping.
What kind of beer should I use?
You can use whatever kind of beer you’d like, from lagers to stouts to ales. They’ll impart a unique flavor to the meat, so you’ll never get tired of making this recipe. Just steer clear of any novelty flavors or added fruit flavors.
Do I have to use Beer?
While we love the flavor of beer in this easy French Dip you can substitute beef broth if you’d prefer. It will still be delicious!
What if I don’t have an Instant Pot?
If you don’t have an Instant Pot, you can make this recipe in a slow cooker. We have a delicious Crock Pot French Dip Sandwich recipe!
Do I Need To Sear The Roast?
We highly recommend searing the roast. It cooks the outer surface of the meat at a high temperature so it caramelizes the roast and forms a crust. This gives it a ton of flavor, which we want. This recipe will work if you don’t sear the roast, but by searing it you’ll have more flavor!
Does It Really Need To Be Cooked For 100 Minutes?
YES! Chuck roast is a tougher cut of meat so we highly recommend cooking it like we direct. This will make it fall apart tender and you will love it!
In our Crock Pot French Dip it slow cooks all day long, by cooking this for a 1 1/2 hours it will give you that fall apart tender roast like you get in the slow cooker.
How to Store Leftover French Dips
- Allow meat to cool and then place leftover meat in an airtight container and place in the refrigerator. Leftovers will last 2-3 days.
- To freeze leftover meat allow meat and au jus to cool. Then place in a freezer safe container and store in freezer for up to 2 months. When you are ready to use it let it thaw in the refrigerator overnight and reheat on the stove in a saucepan on the stovetop.
How to Reheat Leftover French Dip Sandwiches
The best way to reheat leftovers is to add the meat and au jus into a saucepan on the stove over medium heat. Once the leftovers are heated, you can assemble your sandwiches the way you usually would.
Tips for the Best Instant Pot French Dip!
- Take the uncooked roast out of the fridge and let it sit at room temperature for 15 minutes before cooking. This way, the large cut will heat evenly and won’t need extra time to remove the chill.
- Pick a beer that compliments whatever cheese you use for your French Dips. For example, dark beer or stout will enhance the flavor of swiss or gruyere, and a bright and hoppy ale or IPA amplifies a sharp white cheddar.
- Toast the buns after brushing on the garlic butter to make truly irresistible sandwiches.
Serving Suggestions
While you’ve got your Instant Pot going, you might as well pull out your Air Fryer and whip up the perfect side for your French Dip sandwiches.
One of the best parts of this recipe is the au jus sauce, so obviously, the side dish has to be dippable. I love serving French Dip sandwiches alongside Air Fryer Potato Wedges, Tater Tots, or Sweet Potato Fries.
These sides are delicious on their own. But they may be even better when smothered in leftover cheese melt and au jus. Give it a shot. It may be the best poutine you’ve ever tasted.
Love your Pressure Cooker? You should try my French Dip Sandwiches and Pork Roast and Vegetables, too!
Make it a Meal!
- Take up your baked potato with these easy Hasselback Potatoes! Did someone say cheese and bacon?
- Easy glazed carrots have the perfect amount of sweetness.
- You can never beat these roasted vegetables that are one of my easy go-to side dishes.
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Instant Pot French Dip
Delicious, Tender Beef Cooked in Your Pressure Cooker and Turned Into the BEST French Dip Sandwiches!
Video
Ingredients
- 3-4 pounds chuck roast or bottom round beef roast
- ½ teaspoon salt
- ¼ teaspoon pepper
- ½ teaspoon onion powder
- 1 Tablespoon olive oil
- 1.25 ounce pkg dry au jus mix
- 12 ounces beer (1 can)
- 3 Tablespoons butter melted
- ¼ teaspoon garlic powder
- 12 slices provolone cheese
- 8 large rolls
- 1 Tablespoon freshly chopped parsley optional
Instructions
Prepare Roast
- Let roast rest at room temperature for at least 15 minutes before searing.
- Turn Instant Pot to Saute. When it reads HOT, add olive oil to pressure cooker.
- Season roast with salt, pepper and onion powder. Sear roast on all sides in pressure cooker. Remove from Instant Pot and set aside.
- Pour beer into pot and deglaze, essentially scrap all the stuck on food off the bottom of the pot. Place roast back in pot and sprinkle the Au jus packet over the roast.
- Close lid and make sure pressure release valve is set to sealing. Turn pressure cooker to Meat/Stew function and set time to 100 (1 hr 40 minutes) minutes.
- After the 100 minute cooking time is complete let pressure cooker naturally release for 25 minutes, then turn valve to venting to release any excess pressure.
- Remove lid and transfer meat to serving plate, shred meat.
Prepare Buns
- Set oven to broil and place sandwich rolls on a baking sheet.
- In a small bowl combine butter and garlic powder. Brush over rolls and broil under low heat for 3-4 minutes, just until golden brown.
- Pile meat onto rolls and top with cheese. Return to broiler and heat just until cheese has started to melt.
- Top sandwiches with freshly chopped parsley.
- Strain liquid left in pressure cooker with a fine mesh strainer. Serve strained Au jus with sandwiches for dipping.
Tips
- This can also be made in your crock pot or slow cooker. Simple sear on stop top using a skillet over medium heat.
- Instead of pressure cooking, place roast, au jus and beer in slow cooker and cook on low 8 hours.
- Allow meat to cool and then place leftover meat in an airtight container and place in the refrigerator. Leftovers will last 2-3 days.
- To freeze leftover meat allow meat and au jus to cool. Then place in a freezer safe container and store in freezer for up to 2 months. When you are ready to use it let it thaw in the refrigerator overnight and reheat on the stove in a saucepan on the stovetop.
Nutrition Information
Calories: 700kcal (35%), Carbohydrates: 35g (12%), Protein: 49g (98%), Fat: 38g (58%), Saturated Fat: 18g (113%), Cholesterol: 157mg (52%), Sodium: 1001mg (44%), Potassium: 634mg (18%), Fiber: 1g (4%), Sugar: 4g (4%), Vitamin A: 565IU (11%), Vitamin C: 0.7mg (1%), Calcium: 356mg (36%), Iron: 14.4mg (80%)
Nanajee Travels says
Very nice and well written
Julie Evink says
Thank you Nanajee!
Rhonda says
Best recipe ever!! Huge success making this for dinner as it was super easy and ohhh sooo yummy! Everybody loved it. Thank you very much for the recipe.
Brooke Kill says
So glad to hear Rhonda!