Instant Pot French Dips

I love a good French dip sandwich, especially when the beef is tender and full of flavor. I usually make them in the slow cooker, but this time I wanted to try making them in the Instant Pot (pressure cooker) instead. They still take a little time to cook, but the Instant Pot is definitely faster than the slow cooker. A whole roast can be ready in about an hour and a half, which makes these much more doable for dinner without having to plan quite as far ahead.

One of my favorite parts of these Instant Pot French dips is the toasted rolls. Before assembling the sandwiches, I like to butter the rolls and toast them first. You could skip that step if you really wanted to, but I highly recommend taking the extra few minutes to do it. Toasting the rolls adds so much more flavor and gives the sandwiches a better texture, especially once you start dipping them into that delicious au jus sauce.

And of course, do not forget the melted provolone cheese. That melty layer of cheese makes these sandwiches even better and pairs perfectly with the tender beef. When it all comes together on a buttery toasted roll, it makes for one seriously satisfying sandwich.

Ingredients for Instant Pot French Dips

• BONELESS BEEF CHUCK ROAST – Chuck roast is a great cut for French dip sandwiches because it becomes tender and flavorful as it cooks. It shreds easily and makes the perfect hearty filling for the sandwiches.
• VEGETABLE OIL – Used to sear the roast before pressure cooking. That quick browning step adds extra flavor to the beef and the broth.
• KOSHER SALT – Kosher salt helps season the roast and bring out the rich beef flavor. It is a simple ingredient, but it makes a big difference in the final taste.
• FRESHLY GROUND PEPPER – Freshly ground pepper adds a little warmth and extra savory flavor to the beef. It helps round out the seasoning without overpowering the sandwich.
• GARLIC POWDER – Garlic powder adds an easy layer of savory flavor to the roast. It blends well with the beef and broth and helps give the sandwiches more depth.
• ONION – Diced onion adds flavor to the cooking liquid and helps create a richer au jus. As it cooks, it softens and adds a subtle sweetness.
• BEEF BROTH – Beef broth is the base for the cooking liquid and the dipping sauce. It keeps the roast moist while cooking and turns into that flavorful au jus for serving.
• BAY LEAF – The bay leaf adds a little extra depth to the broth as the roast cooks. It is a small ingredient, but it helps build flavor in the au jus.
• SOFT ROLLS – Soft rolls hold all of the tender beef and melted cheese. Toasting them with butter makes them even better and helps them hold up when dipped in the au jus.
• BUTTER – Butter is spread on the rolls before toasting. It adds flavor and helps the rolls turn golden and slightly crisp.
• PROVOLONE CHEESE – Provolone cheese melts beautifully over the warm beef and adds a creamy, savory finish to the sandwiches. It is the perfect cheese for a classic French dip.

Instructions for Instant Pot French Dips

Take the roast out of the refrigerator and let it rest at room temperature for about 15 minutes before searing. Meanwhile, turn the Instant Pot to the sauté setting and add the vegetable oil.

Season the roast on all sides with the kosher salt, pepper, and garlic powder. Once the oil is hot, place the roast in the Instant Pot and sear it on all sides until nicely browned. Remove the roast from the pot and set it aside for a minute.

Add the diced onion to the Instant Pot and sauté just until it begins to soften. Pour in the beef broth and let it simmer for a minute or two, using a wooden spoon to scrape up any browned bits from the bottom of the pot. Those little bits add so much flavor to the cooking liquid.

Return the roast to the Instant Pot and add the bay leaf. Secure the lid and make sure the pressure release valve is set to sealing. Cook on the Meat/Stew setting for 100 minutes.

Once the cooking time is up, allow for a natural release for 25 minutes. After that, carefully release any remaining pressure. Remove the roast from the pot and shred the beef. If you want a smoother au jus, strain the cooking liquid through a fine mesh strainer before serving.

To prepare the rolls, place them on a baking sheet and spread the insides with butter. Set the oven to broil and toast the rolls for 2 to 3 minutes, just until they are golden brown.

Pile the shredded meat onto the toasted rolls and top each sandwich with a slice of provolone cheese. Place them back under the broiler for just a minute or two, until the cheese begins to melt.

Serve the sandwiches warm with the hot au jus on the side for dipping. It is the perfect finishing touch for these flavorful Instant Pot French dip sandwiches.

Frequently Asked Questions

Can I use a cut of beef other than chuck roast?
Chuck roast works best because it becomes tender and shreds easily after pressure cooking. Other similar roast cuts may work, but chuck roast is usually the best choice for French dip sandwiches.

Why should I let the roast sit at room temperature before searing?
Letting it rest for about 15 minutes helps take the chill off the meat so it sears more evenly. It is a small step, but it can help with browning.

Do I really need to sear the roast first?
Searing is worth it because it adds extra flavor to both the beef and the au jus. Those flavorful brown bits left in the pot help create a richer cooking liquid.

Can I skip the onions?
The onions add flavor to the broth and help build a better au jus, so they are recommended. However, if you really need to leave them out, the recipe will still work.

What does the bay leaf do?
The bay leaf adds a little extra depth to the cooking liquid as the roast cooks. It is subtle, but it helps round out the flavor of the au jus.

How do I know when the beef is done?
The beef should be very tender and easy to shred after cooking. If it still feels too firm, it may need a little more time.

Can I make this recipe ahead of time?
Yes. The beef can be cooked and shredded ahead of time, then reheated in some of the au jus when you are ready to serve. That makes this a great option for prepping in advance.

Do I have to strain the au jus?
No. Straining is optional. If you want a smoother dipping sauce, strain it through a fine mesh strainer. If you do not mind the onions in it, you can serve it as is.

Do I need to toast the rolls?
You do not have to, but it is highly recommended. Toasting the buttered rolls adds flavor and helps them hold up better when dipped in the au jus.

What kind of rolls work best?
Soft sandwich rolls work well because they hold the beef nicely and toast up beautifully. You want something sturdy enough for dipping but still soft to bite into.

Can I use a different cheese instead of provolone?
Yes. Provolone is a great classic choice, but mozzarella, Swiss, or even white cheddar could also work depending on what you like.

Can I freeze the leftover beef?
Yes. The cooked shredded beef freezes well. Store it with some of the au jus so it stays moist when reheated.

What should I serve with French dip sandwiches?
They go great with fries, chips, a green salad, potato salad, or roasted vegetables. Any simple side works well since the sandwich is already hearty and flavorful.

Tips and Tricks

• Do not skip searing the roast. Browning the meat first adds extra flavor to both the beef and the au jus.
• Scrape up the browned bits after adding the broth. Those bits on the bottom of the pot add a lot of flavor to the cooking liquid and help make the au jus even better.
• Let the pressure release naturally for 25 minutes. This helps the roast stay tender and makes it easier to shred.
• Toast the rolls with butter. This adds flavor and helps the rolls hold up better when dipped in the au jus.
• Melt the provolone right on the sandwich. A quick trip under the broiler helps the cheese melt beautifully over the warm beef, making the sandwich even better.

FOR MORE RECIPES LIKE THIS, TRY:

• Slow Cooker Texas BBQ Beef Sandwiches
• Shredded Beef Nachos
• Beefy Stuffed French Bread
• Easy Baked French Dip Sandwiches

Recipe adapted from Number 2 Pencil.