Instant Pot French Dip

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 for Instant Pot French Dip

• 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

1. 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.
2. Turn Instant Pot to saute, when it reads HOT and add olive oil. Sear roast on all sides. Remove roast.
3. Add the beer to the pressure cooker. Scrape up any browned bits off the bottom of your pressure cooker. Make sure you do this!
4. Sprinkle the Au jus packet over the roast.
5. 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.
6. 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.
7. Remove lid and transfer meat to serving plate, shred meat.

Time to Toast the Buns

1. Set oven to broil and place sandwich rolls on a baking sheet.
2. 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.
3. Pile meat onto rolls and top with cheese. Return to broiler and heat just until cheese has started to melt.
4. Top sandwiches with freshly chopped parsley.
5. 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 Instant Pot? You should try my Crack Chicken 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!

4.46 from 48 votes

Print Pin Rate

Course: Main Course

Cuisine: American

Prep Time: 20 minutes

Cook Time: 1 hour 40 minutes

Total Time: 2 hours

Servings: 8

Calories: 700kcal

Author: Julie Evink

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.

Do I need to Sear the roast?

We highly recommend searing the roast. It cookes 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.

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: 565IU | Vitamin C: 0.7mg | Calcium: 356mg | Iron: 14.4mg

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