Instant Pot French Dip Sandwiches

These instant pot french dip sandwiches are one of my favorite weeknight dinners. Tender, shreddable beef piled onto toasted rolls with melted provolone and a bowl of warm jus for dipping.

The Instant Pot does most of the work here. You sear the roast, toss in a few simple ingredients, and let it pressure cook until the beef is falling apart.

The cooking liquid turns into the most flavorful dipping jus you’ve ever had. Salty, savory, and absolutely perfect with every bite of the sandwich.

If you’ve never made french dip sandwiches at home before, this is the recipe to start with. It’s simple, hard to mess up, and tastes like something from a really good deli.

Total hands-on time is maybe 15 minutes. The rest is just waiting for the Instant Pot to do its thing.

What Makes This Recipe So Good

The Jus Is Incredible – The soy sauce and Worcestershire mix with beef drippings to create a dipping broth that tastes restaurant-quality.

Chuck Roast Gets Fork-Tender – 60 minutes of pressure cooking turns a tough affordable cut into melt-in-your-mouth shredded beef.

Way Cheaper Than Takeout – A single 3 lb chuck roast feeds 6 people hearty sandwiches for a fraction of restaurant prices.

Ingredients

• 3 lb Beef Chuck Roast
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1 tablespoon Olive Oil
• 1 large Yellow Onion, sliced
• 4 cloves Garlic, minced
• 2 cups Beef Broth
• 1/4 cup Soy Sauce
• 1 tablespoon Worcestershire Sauce
• 1 teaspoon Dried Thyme
• 2 Bay Leaves
• 6 Hoagie Rolls, split
• 6 slices Provolone Cheese

Directions

Step 1

Season the chuck roast all over with salt and black pepper. Set the Instant Pot to saute mode and add the olive oil. Sear the roast for 4 minutes per side until a deep brown crust forms on both sides. Remove and set aside.

Step 2

Add the sliced onion to the pot and cook for 4 minutes until softened and lightly caramelized. Add the garlic and cook for 30 seconds.

Step 3

Pour in the beef broth, soy sauce, and worcestershire sauce, scraping up all the browned bits from the bottom. Stir in the dried thyme and bay leaves.

Step 4

Return the seared roast to the pot. Lock the lid and set the valve to sealing. Pressure cook on high for 60 minutes.

Step 5

When the cook time is complete, allow a natural pressure release for 15 minutes, then carefully switch the valve to venting. Remove the lid once the pin drops.

Step 6

Transfer the roast to a cutting board and discard the bay leaves. Shred or thinly slice the beef against the grain. Strain the cooking liquid into a bowl for the dipping jus.

Step 7

Preheat your oven broiler. Place the split hoagie rolls on a baking sheet, pile the shredded beef onto each roll, and top with a slice of provolone cheese. Broil for 2 to 3 minutes until the cheese is melted and bubbly and the edges of the rolls are toasted.

Step 8

Serve the sandwiches immediately with small bowls of the warm jus for dipping.

Pro Tips

Get a Really Good Sear

Don’t rush the searing step. Let the Instant Pot get fully hot before you add the oil and the roast. If the pot isn’t hot enough, the meat will steam instead of sear and you won’t get that deep brown crust.

Also, pat the roast dry with paper towels before seasoning it. Any moisture on the surface will fight against browning and you’ll end up with a gray, bland exterior.

That crust isn’t just for looks. It adds a ton of flavor to the meat and to the jus you’ll be dipping your sandwiches in later.

Scrape Up Every Browned Bit

After you cook the onions and add the liquids, take a wooden spoon and really scrape the bottom of the pot. Those dark brown bits stuck to the bottom are packed with flavor and they’re what make your jus taste rich and beefy instead of bland.

This step also matters because if those bits stay stuck, your Instant Pot might give you a burn notice and stop cooking. Getting the bottom completely clean prevents that from happening.

Skim the Fat From the Jus

Once you strain the cooking liquid, you’ll notice a layer of fat floating on top. Use a spoon to skim off most of it before serving. A chuck roast puts out a lot of fat during cooking and if you leave it all in, the jus will feel greasy.

If you have a fat separator, this is the perfect time to use it. It makes the job way easier and gives you a clean, rich jus that tastes like something from a restaurant.

Related Recipes

• Slow Cooker French Dip Sandwiches
• Slow Cooker Italian Beef Sandwiches
• Instant Pot Mississippi Pot Roast
• Slow Cooker Philly Cheesesteak
• Instant Pot Birria Tacos

Frequently Asked Questions

Can I use a different cut of beef instead of chuck roast?

Chuck roast is ideal here because it has the perfect amount of fat and connective tissue that breaks down during pressure cooking, giving you tender, shreddable meat and a rich jus. You could use bottom round or brisket, but they tend to come out a bit drier since they’re leaner cuts.

If you do go with a leaner cut, consider adding an extra 10-15 minutes of cook time and letting it do a full natural release so the meat has the best chance of turning out tender.