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Instant Pot French Dip
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Delicious, tender beef cooked in your pressure cooker and piled onto a toasty bun with melted cheese makes this Instant Pot French Dip the best ever. Mix up some au jus to dip it into and your family will love this quick and easy dinner recipe!
I’m back with another pressure cooker recipe! Today we are going over how to make these delicious Instant Pot 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?
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.
Ingredients Needed
- Chuck roast or bottom round beef roast – We love chuck roast, it’s inexpensive and has the marbling that you want to make it tender.
- Spices – Salt, pepper, onion powder, garlic powder
- Olive oil
- Dry au jus mix
- Can beer – Can substitute beef broth
- Butter
- Provolone cheese – Can substitute Swiss cheese if you prefer
- Large rolls
- Fresh parsley
Steps to Prepare Roast
- Season roast with salt, pepper and onion powder. Remember to remove roast from fridge and let it sit for 15 minutes at room temperature before you begin.
- Turn Instant Pot to saute, when it reads HOT and add olive oil. Sear roast on all sides. Remove roast.
- Add the beer to the pressure cooker. Scrape up any browned bits off the bottom of your pressure cooker. Make sure you do this!
- Place roast back in pot. 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.
Time to Toast the 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.
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.
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!
Leftovers
- 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.
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.
When you try this easy dinner recipe, please swing back and leave a comment, a five-star rating will make my day!
Don’t forget to tag me on Instagram @julieseatsandtreats or #julieseatsandtreats that way I’m sure to see your pictures!!
Instant Pot French Dip
Delicious, Tender Beef Cooked in Your Pressure Cooker and Turned Into the BEST French Dip Sandwiches!
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
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.
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.
- 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
Calories: 700kcalCarbohydrates: 35gProtein: 49gFat: 38gSaturated Fat: 18gCholesterol: 157mgSodium: 1001mgPotassium: 634mgFiber: 1gSugar: 4gVitamin A: 565IUVitamin C: 0.7mgCalcium: 356mgIron: 14.4mg
Tried this recipe?Let us know how it was!
Recipe looks great! Do you know if I have a 1.5 lb roast, do I decrease the time or keep at 100 minutes? Thanks!
Hi Amanda – I try to cook all of mine for 100 minutes because the chuck roast is a tougher cut of meat. This will make it fall apart tender and you will love it! Let me know how it turns out.
I put a 3 lb roast in it with 1 cup of broth in a 8 qt instapot,now im thinking it wasnt enough,new here also to using instapot, is gonna be wrecked?
Sorry I’m just seeing your comment now Anita. How did it turn out?
Does the roast have to be thawed; or, can it be cooked from frozen?
Hi Patti! I use a roast thawed in the refrigerator for this recipe! Hope that helps!
Sucked my instant pot doesn’t have the settings…burnex
Its horrible..my instant pot doesn’t have those buttons, never again. My dinner is ruined…cant figure out how to fix it’s
Not sure what went wrong. Sorry this didn’t work out for you!
I made this last night and it was delicious!!! I sauteed some green and red peppers and onion in some of the au jus and butter. Just yummy!!!
What an awesome idea Lori! Sounds fantastic!
Hello, I made this the first time and the au gus was very oily. Is there anything I can do to make it less oily?
Thank you for the question Katelyn. Every roast can have a different amount of fat and affect the taste, flavor and consistency of the au gus. Sorry it was oily!
Made this one tonight and it is a definite must do again! Very easy and delicious!
Hi Shannon! Thank you! I’m so glad that you enjoyed the recipe!
What kind of beer do you recommend ? And also is meat more tender with the IP or crockpot ? Thanks!
Both are great, but I think that crock pot is the most tender because it slow cooks all day. I recommend picking your favorite beer. I usually use a lighter pale beer without a strong taste.
If I have 6 pounds of meat, would I need to add additional time? Also, once seared do you place the meat on top of the metal rack in the instant pot so that it doesn’t burn the bottom? Sorry….first time Instant Pot cooker here.
You could add 20 minutes to the cook time just to make sure it’s nice and tender. You don’t need to put the roast on the metal rack but you can if you’d like. It might help reduce the chance of a burn notice. I hope you enjoy it!
This recipe was super simple and super delicious. Definitely, a favorite.
I’m so happy you love it!
Fam loved this…will definitely do it again!! I had to use broth, was out of beer. Ibadded fresh %garlic and onion on top of the roast. YUMMO! Thanx! The nutritional info is off though. It says 1 gram is a serving. 1 oz is 28 grams. Not a big deal normally, but hubby has to track his food for health reasons.
I’m so glad your family loved it!
It sucks my instant pot doesn’t have the settings…ruined, sucks