These Instant Pot French dip sandwiches are a crowd-pleasing classic made faster and easier in the pressure cooker. Chuck roast cooks down into tender, juicy shreds in just about an hour, and the flavorful broth becomes the perfect dipping jus. Toasted garlic butter hoagie rolls and melted provolone or Gruyère make every bite irresistible. Whether you’re feeding the family on a weeknight or prepping for a casual gathering, this satisfying sandwich is a reliable go-to—and the beef and jus freeze beautifully for future meals.

Recipe Variations

Use sliced ribeye or top round instead of chuck roast.
Add a splash of soy sauce or balsamic vinegar to the broth for depth.
Include a sprig of fresh thyme or rosemary in the pressure cooker.
Top sandwiches with caramelized onions or sautéed mushrooms.
Swap provolone for Swiss, mozzarella, or white cheddar.
Make it spicy with sliced pepperoncini or a dash of hot sauce.
Serve open-faced on toasted sourdough or ciabatta rolls.

What To Serve With French Dip Sandwiches

I like chips with French dip sandwiches, especially if I’m feeding several people, because it keeps cooking to a minimum. Here are a few more ideas for sides.

Serve with kettle-cooked potato chips or classic French fries.
Pair with sweet potato fries and a side of aioli for dipping.
Add a tossed green salad or Caesar salad for a fresh contrast.
Serve with coleslaw or broccoli slaw for crunch.
Offer a dill pickle spear or pickled vegetables as a side dish.
Include onion rings or baked potato wedges for a heartier meal.
Add a simple tomato and cucumber salad for balance.

Storage and Reheating

Refrigerate: Store leftover shredded beef in an airtight container in the refrigerator for up to 4 days. You may refrigerate it with some of the jus or store the jus separately.

Freeze: Freeze the beef and jus separately in airtight containers or freezer bags for up to 2 months. Remove as much air as possible before sealing to prevent freezer burn. Label with the name and date.

Reheat: To reheat, place the beef in a saucepan with a splash of jus, broth, or water. Heat gently over medium-low, stirring occasionally, until warmed through. Alternatively, microwave the beef in a covered container for 2 to 3 minutes, stirring halfway through, until heated to 165°F.

French baguette sandwich with melted cheese and beef patty on side salad.

Instant Pot French Dip Sandwiches

Diana

French dip sandwiches are fast and easy to prepare and cook in the Instant Pot pressure cooker, and they make a fantastic family meal. They’re great for game day gatherings and visiting friends and relatives, too!

No ratings yet

Servings to 8 servings

Print Recipe Pin Recipe

Course Beef, Instant Pot, Sandwiches

Cuisine French

Prep Time 15

Cook Time 1 10

Ingredients

1 tablespoon vegetable oil
2 1/2 to 3 pounds boneless beef chuck roast
Kosher salt, to taste
Ground black pepper, to taste
1 medium onion, sliced
1 teaspoon minced garlic
1 can, 10 3/4-ounces condensed French onion soup
2 1/2 cups low-sodium beef broth
1 tablespoon Worcestershire sauce

For the Bread

6 hoagie buns
4 tablespoons unsalted butter, room temperature
1 1/2 teaspoons granulated garlic
6 ounces shredded or sliced cheese, Provolone or Gruyere

Instructions

Sauté: Choose the Instant Pot sauté function and add the vegetable oil to the pot. Pat the beef with paper towels to dry and cut it into 4 to 6 pieces. Season lightly with salt and pepper. Add the beef to the pot and sear for 10 minutes to create a deep brown crust, turning frequently. Remove the beef to a plate and add the onion to the pot; cook for 2 minutes, then add the garlic and cook for 1 minute longer. Add the seared beef back to the pot along with the French onion soup, broth, and Worcestershire sauce.
Pressure Cook: Lock the lid in place and ensure the vent is in the sealing position (this is automatic on many models). Choose the pressure cook button (or manual on older models), high heat, and set the timer for 1 hour. When the time is up, let the pressure come down naturally for 15 minutes, then do a quick release.
Finish the Beef and Broth: Use a slotted spoon to transfer the meat to a bowl or plate. Shred the chunks of beef, discarding fat and gristle. Pour the broth into a gravy separator and discard the solids. Pour the jus into a bowl and discard the fat left behind. For extra-clear jus, pour it through a strainer lined with cheesecloth.
Toast the Rolls: Position a rack in the upper third of the oven and heat the broiler. Place the rolls, cut side up, on a baking sheet. Spread them with butter and sprinkle lightly with the granulated garlic. Place them under the broiler and broil for 2 to 3 minutes, until toasted.
Assemble the Sandwiches: Remove the tops of the rolls from the baking sheet and set aside. Top the bottoms of the rolls evenly with beef and cheese, then broil just until the cheese is melted. Place the tops on the sandwiches.
Serve: Arrange the sandwiches on plates with small individual bowls of jus for dipping.