Instant Pot French Dip Sandwiches
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I am sure I am not the only person who has forgotten to put their dinner in the slow cooker before. That is why I love the Instant Pot. I can get the results of the slow cooker in way less time. This pressure cooker recipe for Instant Pot French Dip Sandwiches only takes 90 minutes, much faster than the 8 hour slow cooker version.
The results with this recipe are just as good. You have tender and juicy shredded beef to load on to your sandwich. You also have a tasty au jus for dipping those sanwiches in.
This recipe does call for browning the meat before cooking in the Instant Pot. Now this step is not necessary, but greatly adds to the flavor of the dish. If you do brown the meat before cooking it, you get a rich and more instense flavor. So it’s a step worth taking if time allows.
ingredients to make French Dip Sandwich Recipe
- OLIVE OIL
- KOSHER SALT
- FRESH CRACKED BLACK PEPPER
- BEEF CHUCK ROAST
- ONION
- GARLIC
- BEEF BROTH
- WORCESTERSHIRE SAUCE
- DRIED THYME
- DRIED OREGANO
- FRENCH BAGUETTE LOAF
- PROVOLONE CHEESE
Hot to make French Dip Sandwiches
Start by seasoning the roast with salt and pepper. The sear the roast in a little oil on the sauté function of the Instant Pot. You want it to get a nice brown crust. This adds to the flavor.
Remove the roast and then add in the onion. Cook until those onions are tender. Add in the garlic and cook for 1 minute. At this point turn off saute mode.
Add a generous amount of the beef broth to the pot and deglaze the pan. Be sure to scrape any bits off the bottom of the pan. This will keep you from getting a burn warnining on the Instant Pot when you cook the roast.
Place the beef roast back to the instant pot on top of the onions. Add in the remaining beef broth along with the Worcestershire, thyme, oregano.
Seal instant pot and pressure cook on high for 75 minutes using the manual setting. Allow to naturally release for 10 minutes, the release any excess pressure that may remain. Remove the beef from the Instant Pot and shred with two forks.
Slice French baguette lengthwise. Then place on a baking sheet with the cut side up.
Layer one side of the baguette with the provolone cheese. Broil for 1-2 minutes or until the cheese melts. Then top with the shredded beef. Slice the loaf into 4 servings.
Use a fine mesh strainer tostrain cooking liquid from the instant pot and serve the au jus with the French dip sandwiches.
Frequently Asked Questions
Can I use a different cut of beef for this recipe?
Chuck roast is often used for French dip sandwiches because it is tender and flavorful. However, bottom round or sirloin roast can also be used as alternatives. However, tougher cuts may require longer cooking times.
Can I make this recipe ahead of time and reheat it later?
Yes, you can make the French dip filling ahead of time and store it in the refrigerator for up to 3 days. Reheat it gently on the stovetop or in the microwave before assembling the sandwiches.
Can I freeze the leftover French dip filling?
Yes, you can freeze the leftover French dip filling for up to 3 months. Store it in an airtight container or freezer bag, making sure to remove as much air as possible. Thaw overnight in the refrigerator before reheating.
What sides pair well with Instant Pot French dip sandwiches?
French dip sandwiches pair well with a variety of sides such as french fries, coleslaw, potato salad, or a simple green salad. I presonally love sweet potato fries.
FOR MORE SANDWICH RECIPES, TRY:
- French Dip Grilled Cheese Sandwiches
- Easy French Dip Roast Beef Sliders
- Quick French Dip Sandwiches
- Cheddar Cheese French Dip
Instant Pot French Dip Sandwiches
Real Mom Kitchen
Ingredients
- 2 Tbsp olive oil
- Kosher salt
- fresh cracked pepper
- 2 lbs beef chuck roast
- 1 onion roughly chopped
- 6 cloves garlic smashed
- 4 cups beef broth
- ¼ cup Worcestershire sauce
- ½ tsp dried thyme
- ½ tsp dried oregano
- 10 oz. loaf French baguette or 4 Hoagie Rolls
- provolone cheese
Instructions
- Turn the Instant Pot on the saute function.
- Season roast on all sides with salt and pepper.
- Brown roast for about 2-3 minutes on each side or until a dark golden brown crust forms on all sides. Set roast aside.
- Add in the onion along with a large pinch of salt and pepper. Cook for about 4 minutes until tender. Add in the garlic and cook for 1 minute. Turn off sauté mode.
- Add a big splash of the beef broth to the pot and deglaze the pan. Be sure to scrape any bits off the bottom of the pan.
- Add beef roast back to the instant pot on top of the onions.
- Add in the remaining beef broth along with the Worcestershire, thyme, oregano.
- Seal instant pot and pressure cook on high for 75 minutes using the manual setting.
- Let the instant pot naturally release for 10 minutes, the release any excess pressure that may remain.
- Remove the beef from the pot and shred.
- Slice French baguette lengthwise and place on a baking sheet, cut side up. Layer one side of the baguette with the provolone cheese.
- Broil for 1-2 minutes or until the cheese melts. Then top with the shredded beef. Slice into 4 servings.
- Use a fine mesh strainer to strain cooking liquid from the instant pot and serve with French dip sandwiches. Serves 4.
Nutrition
This recipe is adapted from Midwest Foodie.
