Go Back
+ servings
Instant Pot French Dip sandwiches with au jus
Print Recipe
4.48 from 38 votes

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.
Prep Time5 mins
Cook Time1 hr 37 mins
Total Time2 hrs 30 mins
Course: Sandwich
Cuisine: American
Keyword: instant pot french dip, instant pot french dip recipe
Servings: 6
Calories: 706kcal
Author: Rachael


  • 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


  • 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.


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.


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