Instant Pot French Dip:
Decadent and flavorful french dip sandwiches made in the Instant Pot pressure cooker for a quick and flavorful meal.
Serve with air fryer sweet potato fries, or oven baked steak fries, for a fun meal.
Instant Pot French Dip
©Eazy Peazy Mealz by EazyPeazyMealz.com
Pin it to your Pressure Cooker or Instant Pot board to SAVE it for later!
Follow Eazy Peazy Mealz on Pinterest for more great tips, ideas and recipes!
If you want fall apart tender, flavorful, and oh so juicy french dip, then look no further. Cooking your roast in the instant pot to make an amazing French Dip is like what the pressure cooker was made to do. It is living its best life when a chuck roast is inserted in it. Trust me on this one.
Since the Instant Pot is designed to be such a multifunctional pot, it is perfect for making something like a french dip because you can sear your roast, then cook it all in the same pan! Amazing. And it only takes about 2 hours start to finish to get a totally tender, absolutely amazing french dip meat! It takes me 8-10 hours in the slow cooker, so while you can totally make this in the slow cooker, trust me, it is sooooo awesome in the instant pot.
If you do not have an Instant Pot, get one here: Amazon!
How do you make French Dip Sauce?
- Ok, I have to tell you, that making your own au jus is absolutely key to a delicious french dip sandwich. You could in theory use a packet. But one of the best parts of this Instant Pot recipe is the same stuff that flavors the meat makes for an awesome french dip sauce.
- The broth and seasonings you cook the meat in is going to double as your au jus. Once you finish cooking the roast, you have to strain it to make your dipping sauce.
What kind of meat do you use in a French Dip?
- Typically when cooking a french dip, you use a chuck roast.
- You want a chuck roast that is well marbled. The marbling makes it juicier and keeps it moist.
- The drawback to a well marbled chuck roast is you will want to trim all the fat off when you shred it so that you do not end up with a mouthful of fat.
- And take a look at it, doesn’t it just look so juicy and delicious? Well that is because it is.
What kind of cheese do you use in a French Dip?
- The best kind of cheese for a french dip is Provolone. But one thing I have found when it comes to cooking is that the best meals are the ones that use your favorite ingredients. If you want cheddar, use cheddar. If you want swiss, use swiss. Use what you want!
Instant Pot French Dip Tips
- Make sure you spread some olive oil over the bottom of the pot before searing the roast.
- Deglaze the bottom of the pot. If you do not cook with any wine, use some beef stock. If you don’t, the instant pot will have trouble pressurizing because it will read as burning.
- To get the most amazingly tender meat, you want to make sure to let it cook for the full 100 minutes, and to naturally depressurize for 30.
- When moving the valve to “steaming”, even after you let it naturally depressurize, it might still spit a little, so put a rag over the valve so you don’t get burned.
- When everything is done, and you assemble your sandwich, it is helpful to rub butter on the buns and toast them a little.
- Garnish! A little fresh parsley lightens things up a little, and makes everything even better.
Is your mouth watering yet? Other Favorites!
Instant Pot French Dip
Instant Pot French Dip: Decadent and flavorful french dip sandwiches made in the Instant Pot pressure cooker for a quick and flavorful meal.
Print Pin Rate Servings: 6
Calories: 706kcal
Ingredients
- 2.5 pound Chuck Roast
- 1 Tbs olive oil
- 1 tsp kosher salt
- 1 tsp black pepper
- ½ tsp garlic powder
Au Jus Sauce
- 1/4 cup red wine optional
- 1/3 cup soy sauce
- 2 Tbs Worcestershire sauce
- 2 Tbs brown sugar
- 2 cups beef broth
- 2 Tbs dry minced onions
- 1/2 tsp dried oregano
- 1/4 tsp dried thyme
- 1 bay leaf
- 1 tsp minced garlic
The Rest
- 1 onion sliced
- 6 soft rolls
- 1 tbs butter melted
- 6 slices provolone cheese
- Parsley for garnish
Instructions
- Take salt, pepper, and garlic powder and mix together in a small bowl, then cover the exterior of the chuck roast with the seasonings. Let sit to come to room temp, about 10-15 minutes.
- Put olive oil into Instant Pot pot, and turn pot to Saute.
- Using kitchen tongs, sear the roast on all sides in the pot, once all sides are seared, remove from pot and add onions in, keeping it on saute.
- Saute for 2-3 minutes until the onions become fragrant and start to soften.
- Add red wine to pot, and let it come to a simmer, use it to deglaze the pan, by scraping the brown bits off the bottom with a wooden spoon. If you don’t cook with wine, you can use beef stock in its place.
- Once you have scraped the brown bits off, add in the remaining sauce ingredients (soy sauce, Worcestershire sauce, brown sugar, beef broth, minced onions, dried oregano, dried thyme, bay leaf, and minced garlic).
- Return the chuck roast to the pot, and close the lid, make sure the pressure valve is set to “sealing”.
- Hit the meat/stew button, and set time for 100 minutes. Let cook.
- When pot is done, let it naturally depressurize for half an hour, then turn to “venting” to release any excess pressure.
- Remove roast from pot, and shred or slice.
- Strain liquid to make au jus for dipping.
- Turn oven to broil, and, cut rolls, and brush inside with melted butter, broil for 2-3 minutes to toast them, lightly browned.
- Layer with meat and provolone cheese
- Return to broiler, and broil until cheese starts to melt (another 2-3 minutes)
- Serve with a side of au jus, and garnish with fresh parsley if desired.
Notes
100 minutes is not a typo, the roast could however be tender at a lesser time, but I have found this to be a fool-proof time for cooking so that no matter how marbled your roast is (or isn't) or how tough the cut ends up being, you get fall apart tender.
Be sure to scrape the bottom of the pan after you add the wine or broth to deglaze it so the pot does not read "burn"
I used an Instant Pot -Lux that is 6 Quart size to make this recipe.
Total cook time reflects the few minutes it takes to come to pressure as well as time for assembling sandwiches. It may be off by a few minutes.
Be sure to scrape the bottom of the pan after you add the wine or broth to deglaze it so the pot does not read "burn"
I used an Instant Pot -Lux that is 6 Quart size to make this recipe.
Total cook time reflects the few minutes it takes to come to pressure as well as time for assembling sandwiches. It may be off by a few minutes.
Nutrition
Calories: 706kcal | Carbohydrates: 42g | Protein: 51g | Fat: 35g | Saturated Fat: 15g | Cholesterol: 154mg | Sodium: 2171mg | Potassium: 848mg | Fiber: 1g | Sugar: 10g | Vitamin A: 330IU | Vitamin C: 3.5mg | Calcium: 275mg | Iron: 15.7mg
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
Tried this recipe?Mention @ezpzmealz or tag #ezpzmealz!
Want to use this recipe in a meal plan?Try PrePear, my FREE Meal Planning App that allows you to save your recipes, plan meals, shop for groceries, and cook simply in one place. Join Here!
Pin to your Instant Pot board on Pinterest:
Jane, The Heritage Cook says
June koval says
Rachael says
Rachael says
Valerie says
Rachael says
Rachael says
Katie says
Rachael says
EJ says
Rachael says
Marilyn says
Rachael says
Holly says
Rachael says
Julie says
Rachael says
Janet Kempner says
Rachael says
Lia says
Rachael says
Jaynie says
JT says
Rachael says
Nicole says
Jennifer Glackin says
Rachael says
Jennifer says
Rachael says
Tatiana says
Brandi says
Brenda says
Christine says
Jaime says
Rachael says
Kelly says
Rachael says
Erin says
Rachael says
Shawn Syphus says
Rachael says