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{Instant Pot} Pressure Cooker French Dip Sandwich
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{Instant Pot} Pressure Cooker French Dip Sandwich ~ Delicious, Tender Beef Cooked in Your Pressure Cooker and Turned Into the BEST French Dip Sandwiches! Easy Weeknight Dinner Recipe for Your Instant Pot!
I’m back with another pressure cooker recipe! Today we are going over how to make these delicious pressure cooker French Dip Sandwiches! I seriously could reach through the screen and grab that delicious sandwich couldn’t you?
I mean it’s got 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?
See. Dying. Drooling. This Instant Pot French Dip Sandwich is EPIC.
Another favorite sandwich of mine is these drip beef sandwiches!
Ingredients for {Instant Pot} Pressure Cooker French Dip Sandwich
- Chuck roast or bottom round beef roast
- Salt
- Pepper
- Onion powder
- Olive oil
- Dry au jus mix
- Can beer
- Butter
- Garlic powder
- Provolone cheese
- Large rolls
- Fresh parsley
Ok, let’s be honest, are some of your pressure cookers still in the box? I’ve gave you a few recipes like Hamburger Stroganoff, Beef Taco Soup and Spaghetti to try in those Instant Pots. These recipes are so simple and the perfect ones to start with if you are that person letting your Instant Pot collect dust.
Now, I know some of you pressure cooking addicts, which I saying with love, are rolling your eyes that someone might have a Instant Pot still in their box! Go easy one those people, it’s a scary tool to embrace. I get it. No shame here.
I was totally one of those people until I found some “go to” recipes that were EASY and I felt like I could tackle with no prior knowledge of the pressure cooker. For example this French Dip Sandwich is the perfect recipe to start with. Another one is these delicious Pork Carnitas!
Now, if you don’t have a pressure cooker no reason to think you you still can’t making this French Dip Sandwich! You can also use your slow cooker to get a tender, juicy roast perfect for assembling a French Dip Sandwich.
I’ve made them both ways. It really just depends how much time I have on my hands and if I have my act together in the morning or if I realize I need dinner made and it’s already late afternoon!
I still follow a weekly menu plan so I know I have X number of options to make each week. Did you know I send out meal plan just for you if you subscribe to to our newsletter? That’s right! A bunch of options when you get in a rut and need to mix up that menu a little bit!
Which is all the time if you are like me!
You should for sure put these delicious Instant Pot French Dip Sandwiches on your meal plan this week! They are such a hearty meal and so easy. I take the short cut and use a pack of Au Jus Mix so this recipe is nice simple.
If you want to make these in your slow cooker make sure to use this Crock Pot French Dip Sandwich recipe!
Tools Helpful When Making Pressure Cooker French Dip Sandwiches!
Go ahead hit the easy button tonight with this easy pressure cooker dinner recipe!
{Instant Pot} Pressure Cooker French Dip Sandwiches
{Instant Pot} Pressure Cooker French Dip Sandwich ~ Delicious, Tender Beef Cooked in Your Pressure Cooker and Turned Into the BEST French Dip Sandwiches! Easy Weeknight Dinner Recipe for Your Instant Pot!
Print Pin RatePrep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours
Servings: 8
Calories: 700kcal
Ingredients
- 3-4 lb chuck roast or bottom round beef roast
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp onion powder
- 1 Tbsp olive oil
- 1.25 oz pkg dry au jus mix
- 12 oz can beer
- 3 Tbsp butter melted
- 1/4 tsp garlic powder
- 12 slices of provolone cheese
- 8 large rolls
- 1 Tbsp freshly chopped parsley optional
Instructions
- Let roast rest at room temperature for at least 15 minutes before searing.
- Add olive oil to pressure cooker and hit saute button.
- Season roast with salt, pepper and onion powder. Sear roast on all sides in pressure cooker.
- Sprinkle the Au jus packet over the roast, then pour beer 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.
- 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.
Notes
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.
Nutrition
Serving: 1g | Calories: 700kcal | Carbohydrates: 35g | Protein: 49g | Fat: 38g | Saturated Fat: 18g | Cholesterol: 157mg | Sodium: 1001mg | Potassium: 634mg | Fiber: 1g | Sugar: 4g | Vitamin A: 11.3% | Vitamin C: 0.8% | Calcium: 35.6% | Iron: 80.2%
Tried this recipe?Follow me @julieseatsandtreats and mention #julieseatsandtreats!
LEAVE A COMMENT
Jennifer says
June 27, 2018 at 8:08 pmWhat could I substitute for beer? For personal reasons we don’t cook with alcohol.
Julie Evink says
June 29, 2018 at 9:37 amYou could do non alcoholic beer or coke!
Melissa says
June 30, 2018 at 2:14 pmBeef broth would probably work fine, too.
Maike says
July 2, 2018 at 4:59 pmI just realized I forgot to pour the beer over the roast. 😭😭😭 Any way it’s still savable?
CHRISTOPHER Swearingen says
July 2, 2018 at 5:55 pmIf it hasn’t been cooking for very long then hit the cancel button, release pressure, open & add the liquid. The close and cook for the remaining amount of time. You need to have liquid for the pressure to build properly.
Julie Evink says
July 10, 2018 at 8:33 amWhere you able to make this work?
Pam says
July 25, 2018 at 3:50 pmStill kind of new at the IP but like what I’ve made so far. I’m looking forward to these sandwiches for dinner tonight!
I am wondering though…newbibe question….What pressure setting Low or High?
Thanks,
Pam
Julie Evink says
July 27, 2018 at 9:21 pmHigh!
Jenn says
August 28, 2018 at 12:39 pmHow long would you recommend to cook if I am doubling the recipe? I am using 2 3lb roasts in a 6 quart pressure cooker. Do I just double time to 200 minutes?
Julie Evink says
August 30, 2018 at 10:06 amNo I wouldn’t do twice as long. I haven’t tested it like that. My guess is maybe two hours?
Katelyn says
March 26, 2019 at 11:21 amI need a detailed crockpot version, is there one available?
Ali says
March 26, 2019 at 2:08 pmIn the notes she says… “This can also be made in your crock pot or slow cooker. Simply sear on stove 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.” So follow normal directions for taking out of fridge and seasoning, then pick up here.
Julie Evink says
March 28, 2019 at 9:31 amThere are notes in the recipe for a crock pot version.
Carol VanderMolen says
October 20, 2018 at 9:53 pmHello,
In your video it shows you pouring broth not beer. Is it a mistake in the recipe, please let me know.
Thank you,
Carol
Julie Evink says
October 20, 2018 at 9:56 pmHey carol! I never made a video for this recipe so I’m not sure where you are seeing that?
Mary says
November 3, 2018 at 6:36 pmDo you brush the top of the rolls with the garlic butter or cut the rolls in half and brush the inside
Julie Evink says
November 5, 2018 at 9:26 amI did both for the picture 🙂 You can do either!
A says
December 2, 2018 at 3:15 pmI got the “burn” form my ip so I took the roast out and put it on top of the ip trivet inside it. This seemed to work. Still cooking but no burn!
Julie Evink says
December 3, 2018 at 9:00 pmHope it turned out great!
Jessica says
January 14, 2019 at 11:27 pmIf I wanted to cut this recipe in half (it’s only me and my husband) would I need to cut the time down some, and if so, how long would you recommend?
Kimberly says
January 29, 2019 at 3:38 pmDid you make this cut in half? How long did you do it for?
Marie says
January 17, 2019 at 9:12 amWhat to use with out beer?
Julie Evink says
January 18, 2019 at 9:58 pmYou could do beef broth, cola or root beer!
Linda says
January 18, 2019 at 3:44 pmWhat can i use instead of a an au jus mix. Have lots of herbs, boullion, etc.
Julie Evink says
January 18, 2019 at 9:53 pmI’m not sure since I’ve never test it with anything else. Usually the au jus seasoning has garlic powder, soy sauce and salt and pepper in it.
Kathy says
January 20, 2019 at 8:56 pmI was looking for a fall-apart roast recipe and it did turn out that way, very easy to shred. Moist and tasty, too. I didn’t have any au jus mix, have never tried it, so I substituted a single serve size of Bovril boullion powder — none of us are really au jus fans so that wasn’t a big concern for us. Made for pale jus (not like in your photo) but it was tasty enough to serve the purpose. Normally I wouldn’t rate a recipe if I didn’t follow it exactly (that wouldn’t be fair) but we were all happy with our sandwiches tonight. And we have plenty of tender, juicy meat leftover for a couple of other dinners or to freeze for future sandwiches. Thanks for the great recipe! Oh, I almost made the mistake of setting my timer at 100 for 100 min. My pot’s timer turns 100 after 59 so I had to set it for 140 minutes (I don’t live in USA, don’t know if that makes a diff). If I could make a suggestion — maybe consider adding 1 hr 40 min to cooking instructions for those who might be hurrying like I was or distracted, whatever, when setting timer?
Julie Evink says
January 22, 2019 at 2:52 pmOoooo interesting thanks for letting me know!
Stina says
February 6, 2019 at 5:54 pmFirst time using my instapot !! Followed this recipe exactly except I used beef broth instead of beer because I didn’t have any. Came out sooo good ! It started to smell a bit burned and I realized my meat was a little under 2lbs so I pulled it early and it was perfect ! Will definitely make again!
Julie Evink says
February 7, 2019 at 5:40 pmYAY! So glad you enjoyed it! Welcome to the IP club 🙂
Maria@everydaymomsquad.com says
February 7, 2019 at 11:39 amMy sister just got me an insta pot, I’m excited to try this recipe! And I TOTALLY know what you mean about as a working mom you didn’t have a choice but having a plan. I’m a SAHM now and I always scatter at last minute trying to figure something out. I am starting to make a menu for each meal. Sometimes I still forget to take the meat out to thaw, but now I have this pot, so I hope it’ll be so much easier!
Julie Evink says
February 7, 2019 at 5:36 pmYes! Planning is key for survival 🙂 I hope you love this soup!
Leslie says
February 9, 2019 at 6:54 pmI’ve made this 3 times now. The first time was WONDERFUL. Next two times it burnt. I followed directions so not sure what happened.
Destiny says
February 10, 2019 at 10:58 amWhat kind of beer does everyone use?
Julie Evink says
February 11, 2019 at 9:05 pmI just used what we had on hand which was Bud Light I think!
Maureen says
March 25, 2019 at 12:25 amThis was the first time using my new pressure cooker. My roast was burnt and stuck to the bottom of the pot. I also used Bud Light. I wonder if that had something to do with it? BTW, I’m still soaking my pot.🥺
Julie Evink says
March 25, 2019 at 11:43 amOh no! I used a light beer so I wouldn’t think that would be it. I’ve never had this problem 🙁
Tom says
February 16, 2019 at 10:34 amFor those who are non beer drinkers, do you have a substitute recommendation for the can of beer?
Julie Evink says
February 18, 2019 at 9:14 pmI think Beef Broth would work.
Lynn McCowan says
February 26, 2019 at 11:40 amHow do you set the Instant Pot for 100 minutes vs. 1 hour and 40 minutes. As soon as mine hit 60, it went to hours. Just curious.
Linda says
March 9, 2019 at 8:09 pmSuper good recipe. Tender and moist meat. Family loved it thanks for sharing
Julie Evink says
March 10, 2019 at 8:34 pmSo glad you enjoyed it Linda! Thanks for coming back to leave a comment!
Courtney says
March 20, 2019 at 4:41 pmI just made this tonight and it was not fall apart super hard to shred. I cooked it as the recipe said. Anything you can think of that I did wrong?
LISA HARRISON says
April 29, 2019 at 11:46 amTHE BEST. USED BEEF BROTH IN PLACE OF BEER. GOING TO HAVE THIS AGAIN TONIGHT WITH ROASTED VEG AND SWEET POTATOES. THANK YOU.
Julie Evink says
April 29, 2019 at 2:56 pmSo glad you enjoyed it!