Instant Pot French Dip

why make this recipe

This Instant Pot French Dip cooks beef fast and gives you rich juices for dipping. It is easy, full of flavor, and good for a family meal or a weeknight dinner.

introduction

This recipe uses the Instant Pot to make tender beef and a tasty au jus. If you like smaller sandwiches, try the idea of French dip sliders for a fun change.

how to make Instant Pot French Dip

You sear the roast, cook the onions and garlic, add broth and seasonings, then pressure cook the beef until it falls apart. After shredding, mix the beef with the cooking juices and serve on toasted rolls with cheese.

Ingredients :

• 2-3 pounds chuck roast or bottom beef roast
• 1 tablespoon olive oil
• 1 onion, sliced
• 4 cloves garlic, minced
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 6-8 hoagie rolls
• 6-8 slices of cheese (provolone or Swiss)
• Fresh parsley for garnish (optional)

Directions :

1. Set the Instant Pot to ‘Sauté’ mode. Add olive oil and, once hot, sear the beef roast on all sides until browned. Remove from pot and set aside.
2. Add sliced onion and garlic to the pot; sauté until softened.
3. Pour in beef broth and Worcestershire sauce, scraping the bottom of the pot to deglaze.
4. Return the beef to the pot, add thyme, salt, and pepper. Close the lid and set the Instant Pot to ‘Manual’ for 60 minutes.
5. Once done, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure.
6. Remove the beef, shred it, and return it to the pot to combine with the juices.
7. Toast hoagie rolls and add shredded beef and a slice of cheese to each roll.
8. Serve with au jus from the pot for dipping.

how to serve Instant Pot French Dip

Serve the shredded beef hot on toasted hoagie rolls. Add a slice of provolone or Swiss cheese so it melts on top. Pour some au jus into small bowls for dipping. Garnish with chopped parsley if you like.

how to store Instant Pot French Dip

Cool the beef and juices to room temperature. Store in an airtight container in the fridge for up to 4 days. Freeze in a freezer-safe bag or container for up to 3 months. Reheat gently in a pan with some au jus or in the microwave until hot.

tips to make Instant Pot French Dip

• Pat the roast dry before searing to get a good brown crust.
• Use low-sodium beef broth if you want to control salt.
• Let the roast rest a few minutes after cooking before shredding.
• If juices are too thin, simmer on ‘Sauté’ until they reduce a little.
• For more flavor, add a splash of red wine to deglaze before pressure cooking.

variation (if any)

• Add mushrooms when sautéing the onions for a mushroom French dip.
• Use a different cheese like cheddar for a sharper taste.
• Make sliders by using small rolls and less meat per sandwich.

FAQs

Q: Can I use a different cut of beef?
A: Yes. Brisket or rump roast work, but cooking time may change slightly.

Q: Can I make this without an Instant Pot?
A: Yes. Brown the roast and cook it in a Dutch oven with broth at low heat for 2.5–3 hours until tender.

Q: How do I make more au jus?
A: Add extra beef broth and simmer on ‘Sauté’ until it reaches the flavor you want. Taste and add salt if needed.

Q: Can I make this ahead for a party?
A: Yes. Cook the roast, shred it, and keep it in the au jus in the fridge. Reheat before serving and toast rolls just before guests arrive.

Instant Pot French Dip

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 75 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Pressure Cooking
• Cuisine: American
• Diet: N/A

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Description

A quick and flavorful Instant Pot French Dip, featuring tender beef cooked in rich au jus, perfect for sandwiches.

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Ingredients

Scale 1x2x3x

• 2–3 pounds chuck roast or bottom beef roast
• 1 tablespoon olive oil
• 1 onion, sliced
• 4 cloves garlic, minced
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 6–8 hoagie rolls
• 6–8 slices of cheese (provolone or Swiss)
• Fresh parsley for garnish (optional)

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Instructions

1. Set the Instant Pot to ‘Sauté’ mode. Add olive oil and, once hot, sear the beef roast on all sides until browned. Remove from pot and set aside.
2. Add sliced onion and garlic to the pot; sauté until softened.
3. Pour in beef broth and Worcestershire sauce, scraping the bottom of the pot to deglaze.
4. Return the beef to the pot, add thyme, salt, and pepper. Close the lid and set the Instant Pot to ‘Manual’ for 60 minutes.
5. Once done, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure.
6. Remove the beef, shred it, and return it to the pot to combine with the juices.
7. Toast hoagie rolls and add shredded beef and a slice of cheese to each roll.
8. Serve with au jus from the pot for dipping.

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Notes

Pat the roast dry before searing for a better crust. Use low-sodium broth if preferred. Freeze for up to 3 months.

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Nutrition

• Serving Size: 1 sandwich
• Calories: 450
• Sugar: 2g
• Sodium: 900mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 2g
• Protein: 30g
• Cholesterol: 90mg