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
- Caramel Popcorn - October 29, 2020
- Instant Pot Chicken Broccoli and Cheese - October 27, 2020
- Copy Cat Red Lobster Biscuits - October 22, 2020
Ashliegh says
Car rider line comments rock! I’m also in the car rider line looking soooo forward to making this for dinner! I saw it’s marked freezer friendly? I’d love to add this to our freezer meals. Do I cook as directed them freeze all together?
Karli Bitner says
Yes!! I like to make it and then portion it out into either individual servings, or a family serving and then freeze. The night before you want to eat it, toss it in the fridge to thaw and then you can reheat in the microwave or back in your Instant Pot!
Karla says
Do you start with frozen or thawed meat? thanks!
Karli Bitner says
You can start with either! I generally start with thawed meat, though.
Lee says
New to IP…do I put the meat on the inner pot directly or on the rack insert?
Karli Bitner says
You can do it either way! I generally do it without so there is one less thing to clean. 🙂
Melody says
I think I did something wrong. My roast was frozen and I followed the instructions. Cooked the meat for 90 minutes, with 30 min NPR. The meat is not pulling apart easy and is not very tender. I had to take it out of the pot and put it in the fridge as it is after 11pm and I need sleep. Can I cook it a little longer tomorrow before serving to see if it shreds easier? If so, how long do you think?
Karli Bitner says
Hi Melody- if it was tough, it needs more time. How big was your roast? You should be fine to throw it back in today for an additional 30 minutes and it should shred much better. 🙂 I’ve never overcooked a roast, if it is tough it needs more time, the longer it cooks the more tender it is in my experience.
Melody says
Ok. I will try that. Roast was about 3lbs, I believe. This is only the 3rd time I have used the pot and I had no clue about the release options. Thanks for the help!!
Mary Yeakle says
Karli – I have to say this is fantastic – I’ve made it many times and my hubby and 14yr old boy adore and gobble this up. I think the garlic and melted is a fabulous addition!! I make it from frozen every time – I even put the pot on delay and then it is all cooked and ready to go when we finally get home!! Thank you so much!! Mary
Karli Bitner says
I am so happy to read this, Mary!! Thank you for making my recipes and allowing them in your home with your cute family! Means the world to me!
Amanda Kisielewski says
I’ve made this a few times and it’s by far my favorite thing to cook in the instant pot! So delicious 😋
Karli Bitner says
I am so happy to hear that, Amanda!
Brandy says
My husband absolutely loves beef dips but I had never tried one (not a big meat eater), but thanks to your recipe I love them too! I was wondering about doubling the recipe or adding more then the 3 lbs of beef. Have you tried this before? We have company coming so want to ensure we have enough! Thank you!
Karli Bitner says
Yum!! I am so glad you both enjoyed this recipe. If you want to double the meat, I would just suggest using two 3 lbs roasts and not one 6 lbs roast. If you use two 3 lbs roasts then you can cook it all for the same cook time. 🙂
Dawn Marie says
OMG….. just finished dinner! The meat was amazing. The flavors were like they were on steroids.
I did as suggested with the chibatta rolls (butter with garlic plus I added some onion flakes)
The flavor in each bite of this sandwich was rich, deep and oh so yummy!
Thank you for sharing your recipe.
Oh and it couldn’t have been easier. I did two 2.10 lb chuck roasts so we would have lots of leftovers.