Instant Pot French Dip Sandwiches are sandwiches made from shredded beef with melted cheese served on toasted chibatta rolls and dunked in the flavorful Au Jus just before eating.
Instant Pot French Dip Sandwiches are all of my childhood food dreams come true.
When I was in grade school, I remember filling out one of those ‘get to know you’ papers. For favorite food I proudly wrote ‘Au Jus Sandwiches’.
Aaaand was slightly embarrassed when no one knew what I was talking about.
Isn’t it funny how words mean different things in different families? When Chase was a baby, Dan and I joked that we should teach him that candy’s name was really spinach or something, that way when he was older and wanted candy he would politely ask for some spinach.
We thought we might be able to fool everyone into thinking we had a spinach obsessed kid. Turns out, it’s hard to call candy spinach.
And when I actually did sneak spinach into a smoothie turned popsicle, he told the pediatrician that he likes to eat popsicles for breakfast. *face palm* That, I call karma.
Any who.. back to these drool inducing French Dip Sandwiches.
I use my recipe for Instant Pot Shredded Beef and they honestly are so easy and tasty. A big thanks to my main kitchen appliance these days, they are done in literally 1/4 of the time!
Cooking this in the crockpot takes anywhere from 8-12 hours! The Instant Pot version takes 130 minutes- and that includes the NPR! Can I get a Hallelujah? Thank you.
Tips for a successful French Dip Sandwich:
- I know you will be anxious to get your hands on this meat, but letting the Instant Pot release it’s pressure naturally for 30 minutes is a MUST. You will have super tough meat if you QR.
- If you are short on cook time, cut your roast up into 3 or 4 chunks and pressure cook for 50 minutes instead!
- Any roll will work, but my favorite (by a landslide!) are Chibatta rolls. They have a chewy outside that just soaks up all of the flavorful Au Jus, taking the sandwich to the next level of deliciousness. Try out my Instant Pot Cheater Chibatta Roll recipe!
- Broiling your roll with butter, cheese and a hint of garlic will up your French Dip game and will result in impressing everyone who eats it.
- Don’t be afraid of getting messy. Dip it in the Au Jus. Let it soak and devour it. I just suggest not wearing a white shirt. Either that or prepare yourself with a bib.
Instant Pot French Dip Sandwiches
(Printable Recipe Below)
Instant Pot French Dip Sandwiches are sandwiches made from shredded beef with melted cheese served on toasted chibatta rolls and dunked in the flavorful Au Jus just before eating.
Ingredients
- 4 cups beef broth
- 2-3 lbs chuck roast
- 1 pkg onion soup mix
- 1 pkg au jus seasoning
Sandwich Supplies
- 6-8 rolls I like Chibatta rolls
- sliced cheese I like swiss or provolone
- butter
- garlic powder
Instructions
- Add broth, roast, onion soup mix, and au jus seasoning to your Instant Pot. Cook on manual HIGH pressure for 100 minutes. Allow for a 30 minute NPR. Remove from the pot and shred. I like to return the meat to the juice, but that is just a personal preference.
- To make the sandwiches, you will first want spread butter and sprinkle garlic onto the rolls. Place sliced cheese on the top roll and broil until golden brown.
- Once the rolls are toasted, add the shredded meat to the roll to create your sandwich. Use a ladle to put some of the juice from the Instant Pot into small individual ramekins.
- Dunk the sandwich and soak up some juice before taking each bite. Repeat and enjoy!
**Short on time? Cut your roast up into 3 or 4 large chunks and pressure cook for 50 minutes instead!
Did you make my recipe? I love connecting with my readers and hearing about it! Comment, post or tag me! @cookingwithkarli
Instant Pot French Dip Sandwiches
Ingredients
- 4 cups beef broth
- 2-3 lbs chuck roast
- 1 pkg onion soup mix
- 1 pkg au jus seasoning
Sandwich Supplies
- 6-8 rolls, I like Chibatta rolls
- sliced cheese, I like swiss or provolone
- butter
- garlic powder
Instructions
- Add broth, roast, onion soup mix, and au jus seasoning to your Instant Pot. Cook on manual HIGH pressure for 100 minutes. Allow for a 30 minute NPR. Remove from the pot and shred. I like to return the meat to the juice, but that is just a personal preference.
- To make the sandwiches, you will first want spread butter and sprinkle garlic onto the rolls. Place sliced cheese on the top roll and broil until golden brown.
- Once the rolls are toasted, add the shredded meat to the roll to create your sandwich. Use a ladle to put some of the juice from the Instant Pot into small individual ramekins.
- Dunk the sandwich and soak up some juice before taking each bite. Repeat and enjoy!
Notes
Short on time? Cut your roast up into 3 or 4 large chunks and pressure cook for 50 minutes instead!
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Karli Bitner
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Steve says
March 4, 2018 at 3:01 pmWe made this last night, it was awesome!! Gonna be a go to recipe for us, Thanks Karli
karlibitner says
March 4, 2018 at 8:37 pmYou are so welcome, Steve! I’m glad it can be a family favorite for yours like it is mine. ?
Terri says
April 22, 2018 at 9:07 amHi Karli 🙂 If I want to double this recipe would I also double the cook time?
karlibitner says
April 22, 2018 at 9:27 amJust cut your larger roast into 4 sections and then the time will stay the same! ?
Arik Killion says
May 4, 2018 at 10:56 amI made this last night and we LOVED this recipe. BTW, to save a little time I cut the roast into smaller chunks (about 6-8 pieces) and used the Meat/Stew button which was 40 minutes of pressure cooking and 30 minutes NPR. Turned out perfectly! Thank you for this easy and delicious recipe.
karlibitner says
May 4, 2018 at 11:04 amSo glad you liked it, Arik! That is a great tip for cutting the time down!
David Bitneer says
May 12, 2018 at 6:43 amI made my wife try some of your recipes and they are amazing!! Now it’s my turn to return the favor on Mother’s day. With this recipe, does the roast frozen or thawed in the fridge? Can’t wait to knock her socks off with my amazing cooking skills thanks to you!
karlibitner says
May 12, 2018 at 6:55 amThis recipe will work with either a frozen roast or thawed roast. ? You rock for letting your wife relax and be pampered. Hope you all enjoy it, Dave!
Donna says
May 15, 2018 at 10:51 amCan I do this with a frozen pork roast, Not tenderloin?
karlibitner says
May 15, 2018 at 10:55 amYes! I actually just did this last Saturday! Same cook time too.??
Mary says
August 11, 2018 at 5:06 amSo I’m new to the IP world and going to try this recipe tonight. Why is the cook and NPR time of 120 minutes different than the Total Time of almost 3 hours? Am I missing something? I want to make sure my sides are finished the same time as the meat. Thanks!
karlibitner says
August 11, 2018 at 6:26 amHi Mary- the total time is 120 minutes. Sometimes when I input all of the numbers into my recipe card maker the numbers get changed around when I save it without my knowledge. I try to double check and fix them but this one must have snuck through the cracks! I’ll make sure to fix that one! Thanks for bringing it to my attention! Hope you love it!
Barb says
August 11, 2018 at 1:02 pmWhen you say “1 pkg of onion soup mix’ are you referring to both packs in a box or just one pack?
karlibitner says
August 11, 2018 at 1:15 pmJust 1 packet. ??
Amanda says
September 5, 2018 at 6:06 pmThis was SO AMAZING. I was looking forward to cooking it all week and it did not disappoint. My 4 year old said it was the best “brown chicken” he’s ever had. And my husband, who has never tried french dip, just couldn’t even believe it. My french dip loving father was so impressed too. From the tenderness of the meat to the flavorful au jus and the easiness of the recipe–OMG. We will definitely be making it many, many more times.
karlibitner says
September 5, 2018 at 7:15 pmAmanda- thanks so much for that glowing comment! Made my night! So happy to hear you and your fam LOVED it! ❤️
Maryann K says
September 17, 2018 at 7:59 pmCan you use any other cuts of beef for this? Ie: bottom round roast?
karlibitner says
September 17, 2018 at 9:18 pmYes, that should work fine as long as it is 2 1/2 – 3 lbs. ?
Kara says
September 18, 2018 at 8:03 amWill this recipe work in a 6qt pressure cooker?
karlibitner says
September 18, 2018 at 8:09 amYes! That’s exactly what I have. ?
Deana says
September 19, 2018 at 4:40 pmIf you do it on the pressure cook setting for 50mins do you do it on low or high setting?
karlibitner says
September 20, 2018 at 6:39 amHi Deana- you will want to cook on pressure cook high setting. The recipe states to cook for 100 minutes with a 30 min NPR.
Bean says
September 22, 2018 at 6:32 pmI’ve tried a few French dip recipes since I got my IP, but none of them quite hit the mark…until this one! Oh man, the meat was so tender and the au jus had the best flavor. My husband isn’t really even a French dip fan and he had seconds. This is a new fave for sure!
karlibitner says
September 24, 2018 at 8:33 pmBest comment EVER!! Thank you so much! Glad you loved it!
Monica says
October 21, 2018 at 10:34 amDo you place the meat on the rack or just directly on the bottom of the pot?
karlibitner says
October 21, 2018 at 10:40 amI just place it directly on the bottom of the pot.
Monica says
October 21, 2018 at 3:17 pmThank you so much! Going to make this tonight. 🙂
Debbie says
January 1, 2019 at 7:11 pmI christened my new IP with this recipe for our New Years Day family dinner. OMG, the meat literally fell apart! It was a huge hit – so tender and flavorful. Can’t wait to try more of your recipes! Wishing you and yours a blessed and prosperous New Year?
karlibitner says
January 2, 2019 at 12:33 amHi Debbie! Welcome to the Instant Pot club! Thanks for the kind words. Very merry new year to you as well! ❤️
Amanda says
January 4, 2019 at 5:01 pmI made this tonight and it was such a huge hit!! Thank you for the recipe!
*** I also needed to cut time, so I cut it into smaller pieces and then did HP for 30 and let it NR for another 30 and it was still super tender and delicious.
karlibitner says
January 5, 2019 at 12:57 amThank you so much for your kind words, Amanda!! It’s people like you who make the recipe testing worth it. ❤️
Christina says
February 12, 2019 at 2:09 pmCan I make this in a crock pot? If so would the time be any different? Thanks!
karlibitner says
February 12, 2019 at 2:13 pmYes! I used to make it in my crockpot all the time! Just cook on high for 4-6 hours or until the meat is fork tender.
Ann Elliott says
February 25, 2019 at 8:44 amDo you use any water in recipe?
karlibitner says
February 26, 2019 at 12:12 amHi Ann- I just use broth and the seasonings in this recipe. I make it as written in the recipe card. Hope you enjoy!
Brenda Lad says
March 7, 2019 at 2:50 pmMade this last night and it was delish! All the family members kept saying how tender the meat was and the taste was awesome!
karlibitner says
March 9, 2019 at 12:29 amSo happy to hear you and your family loved it, Brenda!
Susan says
May 11, 2019 at 6:16 amI have two Instant Pots going right now, with a 3.5 lb chuck roast in each. I have to reheat the meat and juices tomorrow morning so it’s hot for our afternoon meal. Hoping to combine both pots into one 6 quart pot to save on counter space,. What function do you suggest for reheating? Will have about 3-4 hours to accomplish this.
Karli Bitner says
May 11, 2019 at 9:55 pmHi Susan- To reheat the meat and juices, all you will need to do is bring it to pressure. Put the cold juices and meat in the Instant Pot and pressure cook for 0 minutes. It will probably take a good 30 minutes to heat everything through, start boiling and then bring the pot to pressure but that will the the quickest way to reheat everything. Pressure cook for 0 minutes and then let it NPR for 10 or so minutes before releasing the pressure. You can leave it in the pot on your ‘Keep Warm’ setting for as long as you need to until you are ready to serve. 🙂 Let me know if you have any other questions.. we are having this for Mother’s Day dinner, too!