Instant Pot French Dip
A hearty and indulgent sandwich featuring tender shredded beef, melty cheese, and a rich au jus, all made effortlessly in the Instant Pot.
I make this Instant Pot French Dip almost every other week when we crave something hearty but can’t babysit the oven. It’s the kind of sandwich that feels indulgent — tender shredded beef, melty cheese, and a rich au jus — yet it’s surprisingly hands-off thanks to the Instant Pot. If you like the deep, slow-cooked flavors without the long wait, this recipe delivers every time; for a comparison to a slow-cooker approach I used before, see my crockpot French dip recipe.
What makes this recipe special
This Instant Pot French Dip turns an inexpensive cut of beef into something restaurant-worthy in about an hour of pressure cooking. You get:
- Tender, shreddable beef from chuck or bottom round without overnight braising.
- A simple seasoning mix that keeps prep under 5 minutes.
- A naturally flavored au jus made from the cooking liquid — no separate stock reduction required.
- A sandwich that’s great for weeknights, game-day feeding, or meal-prep lunches.
Why you’ll reach for this: it’s fast compared to oven braising, budget-friendly, and kid-approved when you add cheese and soft buns.
The cooking process explained
Quick overview so you know what to expect:
- Season the roast and brown it on all sides in the Instant Pot using Sauté mode.
- Deglaze the pot with beef broth and Worcestershire sauce so nothing scorches.
- Pressure-cook the roast for 60 minutes, then let it naturally release briefly and finish with a quick release.
- Shred the beef, strain the cooking liquid to make au jus, and assemble sandwiches with melted provolone or mozzarella.
This structure keeps the flavors concentrated and the meat moist while making cleanup simple.
What you’ll need
- 1.5 to 2 pounds chuck roast or bottom beef roast (tough, well-marbled cuts work best)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 cup beef broth (use low-sodium if you plan to salt later)
- 1 tablespoon Worcestershire sauce
- 4 to 6 sandwich buns (Italian rolls, hoagies, or ciabatta)
- 1 cup provolone or mozzarella cheese, sliced or shredded
- Fresh parsley for garnish (optional)
Substitutions and notes:
- Beef: blade roast or brisket also work but adjust cook time if the cut is thicker.
- Broth: beef bone broth deepens flavor. For a lighter au jus, dilute with a little water.
- Cheese: Swiss or fontina are tasty alternatives. For dairy-free, skip the cheese and add caramelized onions.
Step-by-step instructions
- Pat the roast dry and rub it evenly with salt, pepper, garlic powder, and onion powder.
- Set the Instant Pot to Sauté. When hot, add a tablespoon of oil and brown the roast on all sides — 2–3 minutes per side — until a deep crust forms. Transfer the roast to a plate.
- Pour in the beef broth and Worcestershire sauce. Use a wooden spoon to scrape any browned bits from the bottom of the pot (those bits add big flavor).
- Return the roast to the pot. Lock the lid and set the Instant Pot to Manual (High) for 60 minutes. Make sure the valve is sealed.
- When cooking time ends, let the pressure release naturally for 10 minutes, then carefully flip the valve to quick-release the remaining pressure. Open the lid.
- Remove the roast to a cutting board and shred it with two forks or a pair of meat claws.
- Strain the cooking liquid through a fine-mesh sieve into a bowl to remove solids; this strained liquid is your au jus. Skim fat if you prefer a leaner sauce.
- Toast buns, pile on shredded beef, top with provolone or mozzarella, and briefly broil or return to the Instant Pot (using Sauté briefly) until the cheese melts. Serve with warm au jus for dipping and garnish with parsley.
01Ingredients
Beef and Seasoning
Cooking Liquid
Sandwich Assembly
02Method
- Preparation
- Cooking
- Assembly
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0 OF 9 DONE03Recipe notes
- 01For variations, add caramelized onions or horseradish aioli for flavor. To make it lighter, serve beef over a salad or in whole-grain rolls.
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Best ways to enjoy it
- Classic: Serve the sandwiches with a bowl of au jus for dipping and a side of crispy fries or potato chips.
- Elevated: Add caramelized onions and horseradish aioli for a sharper flavor.
- Lighter: Pile the beef on a salad or use whole-grain rolls and a side of roasted vegetables.
- Entertaining: Make a sandwich bar — set out buns, cheeses, pickled jalapeños, and bowls of au jus so guests build their own.
Pair with: a chilled hibiscus iced tea, and slaw or a simple arugula salad to cut the richness.
Storage and reheating tips
Refrigerate: Store shredded beef and au jus separately in airtight containers for up to 3–4 days. Keeping them separate prevents the meat from getting soggy.
Freeze: Beef freezes well for up to 3 months. Pack shredded beef with a couple tablespoons of au jus to prevent dryness, and thaw overnight in the fridge. Au jus freezes in a sealed container for 2–3 months.
Reheat: Warm shredded beef gently in a skillet with a splash of au jus or in a covered saucepan over medium-low heat until heated through; avoid overheating to prevent drying. Reheat au jus on the stove until simmering.
Food safety: Refrigerate leftovers within 2 hours of cooking and reheat to 165°F (74°C) before serving.
Creative twists
- French Onion Dip: Stir caramelized onions into the shredded beef and top with Swiss cheese for an oniony twist.
- Spicy Chipotle: Add a minced chipotle in adobo to the au jus for a smoky heat.
- Italian-style: Swap Worcestershire for a splash of balsamic and add provolone and roasted peppers.
- Low-carb: Serve beef over cauliflower rolls or in lettuce wraps.
- Pho-inspired: Add star anise and a cinnamon stick to the broth during cooking, then strain for a fragrant au jus.
FAQ
How long does the entire recipe take?
Active prep is under 10 minutes (seasoning and browning). Pressure cook time is 60 minutes plus about 10 minutes of natural release and a few minutes for shredding — plan roughly 80–90 minutes total.
Can I cut the cook time if my roast is smaller?
For a 1.5 lb roast you might be able to reduce to 50 minutes, but chuck benefits from the full time to break down connective tissue. If in doubt, keep 60 minutes for reliably tender results.
Do I need to brown the roast first?
Browning isn’t strictly required, but it dramatically improves flavor and yields a darker, tastier au jus.
Is the au jus safe to keep at room temperature during serving?
No. Keep au jus simmering in a small pot or in a chafing dish to maintain temperature above 140°F (60°C) if serving buffet-style. Discard or refrigerate leftovers within two hours.
Can I make this dairy-free or lower sodium?
Yes—omit the cheese and use low-sodium beef broth. Add flavor with fresh herbs, a squeeze of lemon, or a dash of vinegar if needed.
Conclusion
This Instant Pot French Dip gives you that deep, slow-braised flavor in a fraction of the time and makes weeknight dinners feel special. For more ideas, check out Instant Pot French Dip Sandwiches – One Happy Housewife and my French Dip Sliders.
Crockpot & Slow Cooker
Crockpot & Slow Cooker
Crockpot & Slow Cooker
