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.
Ingredients
Beef and Seasoning
- 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
Cooking Liquid
- 1 cup beef broth Use low-sodium if you plan to salt later.
- 1 tablespoon Worcestershire sauce
Sandwich Assembly
- 4 to 6 pieces sandwich buns Italian rolls, hoagies, or ciabatta.
- 1 cup provolone or mozzarella cheese Sliced or shredded.
- Fresh parsley for garnish optional
Instructions
Preparation
- 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.
- 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.
Cooking
- 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.
Assembly
- 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.
Notes
For variations, add caramelized onions or horseradish aioli for flavor. To make it lighter, serve beef over a salad or in whole-grain rolls.