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Instant Pot French Dip Sandwiches
5 from 64 votes

Instant Pot French Dip Sandwiches

Instant Pot French Dip Sandwiches feature tender chuck roast cooked under pressure with savory beef broth, soy sauce, and Worcestershire sauce, infusing the meat with deep umami flavor. The beef is either sliced or shredded and served on brioche buns with melted provolone cheese, accompanied by au jus for dipping. This slow-pressure cooking technique ensures juicy, flavorful beef that presses easily into sandwiches, offering a comforting and moist texture perfect for hearty meals.

Prep Time
15 mins
Cook Time
1 hr 15 mins
Total Time
1 hr 30 mins
Servings: 12 sandwiches
Calories: 951 kcal
Course: Main Course
Cuisine: French, American

Ingredients

For the Beef
  • 2 ½ - 3 pound chuck roast
  • 3 tablespoons neutral cooking oil generic cooking oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 cups beef broth
  • ¼ cup soy sauce low sodium
  • 3 tablespoons Worcestershire sauce
  • 1 white onion sliced, or yellow onion
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon italian herb seasoning blend or Herbs de Provence, dried
For the Sandwiches
  • 24 provolone cheese see note, slices
  • 12 Brioche buns see note
  • 4 tablespoons butter melted
  • 3 teaspoons Dijon mustard
  • ½ teaspoon garlic powder
  • 1 teaspoon sesame seeds optional
  • au jus sauce see note, prepared

Instructions

    Cup of Yum
  1. Set pressure cooker to SAUTE and drizzle with 1 tablespoon oil.
  2. Rub 1 tablespoon of oil all over the beef, then season with salt and pepper.
  3. Use tongs to arrange the beef in the pot. Sear for about 2 minutes, then turn and continue to sear on all sides until browned all over.
  4. Add beef broth, soy sauce, worcestershire sauce, onions, garlic powder, onion powder, and dried herbs.
  5. Place lid on the pot and slide into the locked position. Turn vent valve to SEALED position.
  6. Set pot to MANUAL or PRESSURE COOK for 60 minutes. (see note if using a frozen roast)
  7. Once cook time is up, do nothing while the pot naturally depressurizes for 15 minutes. Mean while preheat oven to 375 degrees.
  8. Turn knob to VENTING position and remove lid once float valve drops.
  9. Transfer meat to a large cutting board. Slice against the grain, or shred with two forks into chunks (don't shred it too finely, see note). Pour 1 cup of the juices from the pot over the beef to keep it really moist.
  10. Line a baking sheet with the bottom half of the buns. Top each with a slice of cheese. Divide the meat between the buns. Top with another slice of cheese and the top of the bun.
  11. In a small bowl stir together butter, dijon mustard, and garlic powder. Brush over the tops of the buns. Sprinkle with sesame seeds if desired.
  12. Cover loosely with foil and bake for 10 minutes until cheese is completely melted. Remove foil and bake another 3-5 minutes until buns are lightly toasted. While sandwiches are baking, prepare au jus sauce. Serve with au jus sauce for dipping.

Notes

  • Use a chuck roast; rump roast also works well for this recipe.
  • If starting with a frozen roast, skip searing and double the cook time to ensure tenderness.
  • Make a DIY dried herb blend of thyme, parsley, oregano, and basil if needed for seasoning.
  • For extra cheesy sandwiches, layer two slices of provolone per sandwich, otherwise one slice is sufficient.
  • Brioche buns are recommended but hoagie rolls or similar breads can be used instead.
  • Au jus sauce can be prepared from concentrate by mixing with water and simmering; this adds moisture and flavor while baking the sandwiches.
  • Slicing the beef across the grain helps maintain a tender texture that's closer to tradition rather than shredding.

Nutrition Information

Calories 951kcal (48%) Carbohydrates 42g (14%) Protein 60g (120%) Fat 61g (94%) Saturated Fat 29g (145%) Trans Fat 1g (50%) Cholesterol 313mg (104%) Sodium 1580mg (66%) Potassium 847mg (18%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 1253IU (25%) Vitamin C 1mg (1%) Calcium 387mg (39%) Iron 6mg (33%)

Nutrition Facts

Serving: 12 sandwiches

Amount Per Serving

Calories 951

% Daily Value*

Calories 951kcal 48%
Carbohydrates 42g 14%
Protein 60g 120%
Fat 61g 94%
Saturated Fat 29g 145%
Trans Fat 1g 50%
Cholesterol 313mg 104%
Sodium 1580mg 66%
Potassium 847mg 18%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 1253IU 25%
Vitamin C 1mg 1%
Calcium 387mg 39%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.