The Instant Pot pressure cooker makes this French dip recipe fast and easy. The beef cooks to tender, shreddable perfection in just 1 hour, and the flavors are sublime. If you’re only making a few sandwiches, the beef and jus freeze beautifully for another day.
What Ingredients Do I Need for French Dip Sandwiches?
Beef—A chuck roast is an excellent choice, and it’s what I used. The fat, collagen, and connective tissue break down over a lengthy braising time, or in this case, a shorter pressure cooking time.
French Onion Soup—This is the canned condensed French onion soup, which adds extra beef and onion flavor to the jus. You can skip it if you like, or add some beef bouillon to the broth for additional flavor.
Beef Broth—I use low sodium and taste the jus for seasonings after straining.
Worcestershire Sauce—This enhances the broth and adds rich umami flavor.
Bread—I use hoagie buns, but sub rolls, sandwich-size baguettes, bulkie rolls, or another type of sandwich bun or roll is fine.
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.
- Potato Chips
- French Fries
- Sweet Potato Fries
- Tossed Salad
- Coleslaw
- Broccoli Salad
- Pickles
- Onion rings
How To Make Instant Pot French Dip Sandwiches
- A chuck roast, hoagie rolls, beef stock, onions, garlic, and some basic pantry items—that’s all you need to make these fabulous sandwiches.
- First, sear the roast on all sides—searing gives you a nice brown crust that adds flavor, texture, and color.
- Cook the onions and garlic briefly.
- Add the roast back to the pot, then add the beef broth, soy sauce, and Worcestershire sauce.
- Pressure cook the beef for 1 hour.
- Shred the beef and put it in a bowl or plate; set it aside.
- Strain the juices from cooking the beef in a gravy separator; discard the fat. You can strain it again through a cheesecloth-lined strainer for perfectly clear jus.
- Spread the cut sides of the hoagie buns with butter and sprinkle lightly with granulated garlic.
- Arrange the rolls on a baking sheet, cut sides up, and toast under the broiler for a few minutes or until lightly browned. Remove the tops of the buns and leave the bottoms on the baking sheet.
- Assemble the sandwiches. Drizzle the beef with some jus and evenly arrange it on the roll bottoms. Top the beef with shredded or sliced cheese and broil for about 1 minute to melt the cheese. Top with the hoagie bun tops and arrange on plates or a platter.
- Serve the sandwiches with small bowls of hot beef jus for dipping.
How to Store Leftover Beef
Refrigerate leftover shredded beef in an airtight container for up to 4 days. Either add extra jus to the meat or refrigerate it in a separate container.
Freeze leftover shredded beef in a resealable freezer bag for up to 2 months. Squeeze as much air out of the bag as possible to prevent freezer burn. Label the bag with the name and date. Freeze the jus in a separate container. Defrost frozen beef and jus in the fridge overnight.
Reheat beef with some of the jus or a splash of water or broth in the microwave or on the stovetop.
Instant Pot French Dip Sandwiches
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!
- Prep Time: 15 minutes
- Pressure Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 50 minutes
- Yield: 6 to 8 servings 1x
- Category: Sandwiches, Instant Pot, Beef
- Method: Pressure Cook
- Cuisine: French
Ingredients
Instructions
- 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, French onion soup, broth, and Worcestershire sauce to the pot.
- 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.
- Shred the 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.
- Remove the tops of the rolls from the baking sheet and set aside.
- Top the bottoms evenly with beef and cheese, then broil just until the cheese is melted. Place the tops on the sandwiches.
- Serve the sandwiches with small individual bowls of jus for dipping.
