Instant Pot French Dip sandwiches turn a well-seasoned roast into tender, shreddable beef with surprisingly little hands-on work. The pressure cooker builds a savory cooking liquid for dipping, while toasted garlic-butter hoagie rolls and melted provolone make the finished sandwiches feel special. This recipe yields eight sandwiches, making it a practical choice for a busy dinner, casual gathering, or planned leftovers.
Thank you for reading this post, don't forget to subscribe!What makes this French dip work
Searing the roast first adds browned flavor before the beer and au jus mix create the cooking liquid. The long pressure-cooking time is intentional: the roast should be fork-tender enough to pull apart easily. A natural release helps the beef stay juicy, and straining the liquid gives you a smooth au jus for dipping.
Ingredients and preparation
Gather 3-4 pounds chuck roast or bottom round, 1/2 teaspoon salt, 1/4 teaspoon Black Pepper, 1/2 teaspoon onion powder, 1 tablespoon olive oil, one 1.25-ounce package dry au jus mix, 12 ounces beer, 3 tablespoons melted butter, 1/4 teaspoon garlic powder, 12 slices provolone, 8 hoagie rolls, and 1 tablespoon chopped parsley if desired.
How to make Instant Pot French Dip
Let the roast rest at room temperature for at least 15 minutes. Set the Instant Pot to Sauté, add the olive oil when hot, and season the roast with salt, pepper, and onion powder. Sear every side, then remove the roast.
Pour the beer into the pot and scrape up the browned bits. Return the roast and sprinkle the dry au jus mix over it. Seal the lid, set the pressure cooker to Meat/Stew for 100 minutes, and allow a 25-minute natural release. Vent any remaining pressure, remove the lid, and transfer the roast to a plate. Shred the beef.
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Set the oven to low broil and arrange the rolls on a baking sheet. Stir the melted butter and garlic powder together, brush the rolls, and broil for 3-4 minutes until golden. Watch closely because broilers vary. Fill the rolls with Shredded Beef, add the provolone, and return them to the broiler just until the cheese begins to melt. Finish with parsley, if using. Strain the liquid left in the cooker and serve it alongside the sandwiches.
Serving ideas
Serve each sandwich with a small bowl of hot au jus for dipping. A crisp green salad, roasted vegetables, or oven fries balance the rich beef and cheese. For a casual gathering, keep the Shredded Beef warm and let guests build their own sandwiches.
Tips and optional variation
Do not skip scraping the pot after adding the beer; those browned bits carry concentrated flavor. The beef is ready when a fork slides in easily and the meat separates without resistance. If you prefer, use beef broth instead of beer as an optional variation, keeping the same 12-ounce volume. For the best texture, shred the beef while warm and moisten it with a little cooking liquid.
Storage and reheating
Store beef and au jus separately from the rolls and cheese in airtight containers in the refrigerator for up to four days. Reheat the beef gently in a saucepan with some au jus, or use short microwave intervals. Toast fresh rolls just before serving so they remain crisp rather than soaking up liquid in storage.
Common questions about this recipe
Can I use a different beef roast? Chuck roast is especially flavorful, while bottom round can also work when cooked until tender.
Why use a natural release? The 25-minute natural release lets the pressure fall gradually and gives the roast time to finish relaxing in its cooking liquid.
How do I prevent soggy sandwiches? Toast the rolls, serve au jus on the side, and dip each bite instead of pouring liquid over the sandwich.
With tender beef, crisp garlic-butter rolls, melted provolone, and a savory dip, these Instant Pot French Dip sandwiches turn a straightforward pressure-cooker dinner into a satisfying meal for a crowd.
“Packed with flavor and so simple. Exactly what I wanted from this Instant Pot French Dip Sandwiches!”
Why the ingredients matter
Use a chuck roast or bottom round beef roast cut large enough to sear well. Ground black pepper and onion powder season the crust, while olive oil helps that crust develop. The dry au jus mix and beer form the savory base. Melted butter and garlic powder flavor the hoagie rolls, and provolone cheese gives the sandwiches a creamy finish. Fresh parsley is optional, but it adds color and a light herbal note.
Exact pressure-cooker method
- Let the roast rest at room temperature for at least 15 minutes.
- Set the Instant Pot to Sauté. When hot, add olive oil.
- Season the roast with salt, pepper, and onion powder. Sear on all sides, then remove it.
- Pour in beer and scrape up browned bits. Return the roast and sprinkle the au jus mix over it.
- Seal the lid and set Meat/Stew for 100 minutes.
- Let pressure release naturally for 25 minutes, then vent remaining pressure.
- Transfer meat to a plate and shred it.
- Set oven to low broil and place rolls on a baking sheet.
- Mix butter and garlic powder, brush rolls, and broil 3-4 minutes until golden.
- Pile meat on rolls, top with cheese, and broil until cheese just melts.
- Top with parsley if using.
- Strain the cooking liquid and serve it as au jus for dipping.
Timing and doneness cues
The listed 20-minute preparation time covers seasoning, searing, and assembling the rolls; the cooker then needs 100 minutes at pressure plus the 25-minute natural release. Allow extra time for the pot to come to pressure. The roast should be deeply browned outside and pull apart easily inside. If it resists shredding, return it to the cooking liquid and continue until fork-tender. Keep the broiling step brief: the rolls should be golden and the cheese just melted, not dried out.
Make-ahead use case
This recipe is useful for a game-day table or a weeknight meal planned around leftovers. Cook and shred the beef earlier in the day, refrigerate it with enough au jus to keep it moist, and toast rolls when everyone is ready to eat. Set out extra au jus in small cups so guests can dip without making the bread soggy.
Frequently asked questions
The most important troubleshooting point is liquid management. Keep the beef and au jus together during storage, but assemble sandwiches only after reheating. For a less rich plate, serve a smaller sandwich with salad or roasted vegetables. For a heartier plate, add fries and use the au jus as a dipping sauce.
FAQ
Keep the cooking liquid available when reheating, and assemble each sandwich fresh for the best texture.
Instant Pot French Dip Sandwiches
Ingredients
Ingredients
- 3-4 pounds chuck roast or bottom round beef roast
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon onion powder
- 1 tablespoon olive oil
- 1.25 ounces dry au jus mix 1 package
- 12 ounces beer 1 can
- 3 tablespoons butter melted
- 1/4 teaspoon garlic powder
- 12 slices provolone cheese
- 8 hoagie rolls
- 1 tablespoon fresh parsley chopped
Instructions
Instructions
- Let the roast rest at room temperature for at least 15 minutes.
- Set the Instant Pot to Sauté. When hot, add olive oil.
- Season the roast with salt, pepper, and onion powder. Sear on all sides, then remove it.
- Pour in beer and scrape up browned bits. Return the roast and sprinkle the au jus mix over it.
- Seal the lid and set Meat/Stew for 100 minutes.
- Let pressure release naturally for 25 minutes, then vent remaining pressure.
- Transfer meat to a plate and shred it.
- Set oven to low broil and place rolls on a baking sheet.
- Mix butter and garlic powder, brush rolls, and broil 3-4 minutes until golden.
- Pile meat on rolls, top with cheese, and broil until cheese just melts.
- Top with parsley if using.
- Strain the cooking liquid and serve it as au jus for dipping.
