Instant Pot French Dip is a classic comfort food! The Instant Pot makes this recipe easy and perfect each time. Serve this tender flavorful meat on a crusty baguette with melted Provolone cheese for the best sandwich ever. Made with just a few simple ingredients you can easily feed your family or feed a crowd with no problem. Serve this with a side of cheesy ranch potatoes and some applesauce for dessert.
Why this works
- Simple - with a handful of ingredients and some seasonings you will hit a home run with the family for this meal. Add a little corn-on-the-cob for a complete meal!
- Flavor - packed with flavor that is a result of the rub coupled with a good sear in the Instant Pot.
- Time to party - Instant Pot French Dip sandwiches is the little recipe that could because a little goes a really long way. Great for tailgating, potlucks, and holiday parties too! Serve up some buffalo chicken meatballs for appetizers, and you definitely have yourself a party!
- Set and forget - this recipe has minimal hands on cooking time. Once it's in the Instant Pot you can walk away to let it work its magic. Perfect to put in the pot as soon you get home, and then do other things. Or, put it together between meeting while you work from home for a super finish to the day!
Ingredients you will need
Here is a quick snapshot of the ingredients you'll need. Scroll down to the recipe card, where you'll find exact measurements.
- Chuck roast - should be well marbled and way 2- to 3-pounds to comfortably fit in one piece into a 6-quart pot. You can use this recipe for larger cuts, but may have to cut into large pieces in order for it to fit. This cooks a lot like my pot roast recipe.
- Red wine - use your favorite or you can leave this out if you don't drink wine.
- Onions - should be Vidalia or red onions for best taste.
- Seasonings - cayenne pepper, black pepper, white pepper, garlic powder, salt, and ground thyme.
- Chuck roast - can use eye of round instead with no change in cooking time. Meat will be sliceable. You can also use a rump roast instead as well.
- Red wine - can use same amount of more beef broth instead.
How to make this
Step 1: Mix the rub, and prep the chuck roast
Prepare the rub by mixing together in a small bowl the black pepper, white pepper, cayenne pepper, garlic powder, ground thyme, and salt. Rub the prepared seasonings over all sides of the meat.
Turn the Instant Pot on to saute. Once heated add small amount of oil to the pot. Sear the meat on all sides, and once finished set aside on a plate. This is a really important step, and should not be skipped.
Step 2: Cook the onions and chuck roast
Add the sliced onions to the Instant Pot, and cook until softened. Throw in the minced garlic and saute until fragrant or about 30 seconds.
Add some of your favorite red wine to deglaze the pan, scrape the brown bits from the bottom of the pan, and reduce at least one third. Turn off the saute mode.
Add the beef back to the Instant Pot and place on top of the onions. Pour the beef broth into the pot. Seal the lid. Cook on high pressure for 90-minutes followed by either a 20-minute or full natural pressure release.
Once finished release the pressure. Remove the meat from the pot, and shred with either forks or a hand mixer. Add two tablespoons of butter to broth for the au jus and allow to melt.
Slice the onions a little on the thick side. If they are sliced to thin they will melt away during the cooking process. Brush your bread or rolls with a little butter and toast under the broiler for a few minutes for extra crusty bread.
Build your sandwiches then place on a cookie sheet, and put under the broiler to crust the bread AND melt the cheese.
The previous version of this recipe used eye of round instead of chuck roast add ¼ teaspoon of red pepper flakes instead of the cayenne pepper if you want to make the original recipe. Cook for 45 minutes at high pressure and follow with a 10-minute pressure release. Cut in half if roast does not fit into the pot. All other directions are the same.
Au jus means "with juice" in French. It is simply the juices that come from your during cooking. We dress up our au jus gravy in this recipe with a little butter.
It is typically served warm.
Typically this is served on a crusty French baguette, but for a change of pace I served mine on Cuban bread. I lightly buttered my bread and toasted it a little bit in the oven on broil. Or you could toast in your air fryer for a few minutes.
The cheese is a matter of huge debate in our house! Believe it not, everyone comes down pretty strongly in either the Swiss cheese or Provolone camp. One rogue member of the crew actually put American cheese on their French dip sandwich and fell in love with it. Don't be afraid to try out something new on this classic sandwich.
Storage & Reheating
Serve immediately, or store in an airtight container for up to one week. Can be reheated by microwave, stove top, Instant Pot, or oven.
This can be made ahead of time or the leftovers can be gently reheated in the oven at around 250-degrees for around 30 minutes or warmed in the Instant Pot in the au jus gravy. It's just as delicious the second time around as the first.
To freeze, refrigerate for one hour prior to putting in the freezer. Freeze au jus into ice cube trays or deli container. Can be frozen for up to three months. To use thaw in refrigerator and then reheat.
More beef recipes
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Instant Pot French Dip
- ½ teaspoon cayenne pepper
- 1 tsp black pepper
- 1 teaspoon white pepper
- 1 teaspoon garlic powder
- ¼ teaspoon salt
- 1 teaspoon ground thyme
French Dip Roast
- 3 pound chuck roast may use eye of round or rump roast, see notes below
- 4 onions sliced thickly
- 2 tablespoon garlic minced
- ½ cup red wine beef broth can be substituted for the wine
- 2 cups beef broth
Au Jus Gravy
- 2 tablespoon butter
- Pepper to Taste
- Combine all the ingredients for the rub, and coat the chuck roast with it. If the roast is very large it can be cut into large chunks. However, if it fits in your pot you don't need to cut the meat.
- Heat the Instant Pot on saute, and add some olive oil to it. Brown the roast on all sides and remove to a plate.
- Add the sliced onions to the pot with more oil if needed. Cook until just softened. Add the garlic, and cook until fragrant or 30 seconds.
- Deglaze the pan with the wine, and reduce by a third. If using broth just deglaze the pan.
- Turn off the saute function. Return the beef to the pot, and add the beef broth.
- Seal the lid and cook on high pressure for 90-minutes followed by either a 20-minute or full natural pressure release.
- Remove the meat from the pot, and shred with either forks or a hand mixer.
- Add two tablespoons of butter to the pot and allow to melt. Pepper the au jus gravy to taste.
- Serve immediately on crusty bread, top with onions, and cheese. Serve with au just gravy for dipping.
- Serve immediately, or refrigerate up to one week in an airtight container. Reheat in au jus for best results. Freeze for up to three months. Au jus can be frozen in ice cube trays. Thaw in refrigerator prior to reheating.
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