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Easy Instant Pot French Dip Sandwich Recipe

Instant Pot French Dip Sandwiches with au jus gravy is an easy dinner that is full of flavor. Served on crusty bread, topped with onions and melted cheese. #frenchdip #instantpotfrenchdiprecipe
Course Main Course
Cuisine American
Keyword french dip, french dip sandwich, french dip sandwich recipe, instant pot beef, instant pot french dip, instant pot french dip sandwich easy, instant pot french dip sandwiche, instant pot roast
Prep Time 20 minutes
Cook Time 55 minutes
Servings 8 servings
Calories 677kcal
Author Tina

Ingredients

Rub

  • 1/2 tsp cayenne pepper
  • 1 tsp black pepper
  • 1 tsp white pepper
  • 1 tsp hot red pepper flakes
  • 1/4 tsp salt
  • 1 tsp ground thyme

French Dip Roast

  • 3 1/2 - 4 pound eye of round roast
  • 1 carrot sliced
  • 1 celery sliced
  • 1/2 onion sliced
  • 2 tbsp garlic minced
  • 1/2 cup red wine beef broth can be substituted for the wine
  • 4 cups beef broth unsalted

Onions and Au Jus Gravy

  • 4 onions sliced thinly
  • 2 tbsp butter unsalted
  • Pepper to Taste

Instructions

  • Combine all the ingredients for the rub, and coat the eye round roast with it. If the roast is large it can be cut in half to fit into the Instant Pot.
  • Heat a pan or the Instant Pot, and add some olive oil to it. Brown the roast on all sides and remove to a plate. Add the sliced vegetables to the pan, and saute until the onions are soft and translucent. Add the garlic and cook for a minute.
  • Deglaze the pan with the wine, and reduce by a third. If using broth just deglaze the pan. Add the 4 cups of beef broth. If doing this in a pan pour into the Instant Pot. Add the rack that came with the Instant Pot into the pot. Put the eye of round roast back in. Seal, and cook on high pressure for 45 minutes then follow with a 10 minute natural pressure release. For a more tender roast or if it is slightly larger than 4 pounds add 5 minutes to the high pressure time, and 5 minutes to the natural pressure release.
  • While the roast is cooking, slice 4 onions. Saute in olive oil, salt and pepper to taste until soft and translucent.
  • Once the roast is done remove from pot, and slice thinly. Put the Instant Pot on saute and add two tablespoons of butter until melted. 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.

Notes

*Nutrition does not include bread or cheese.

Nutrition

Serving: 1serving | Calories: 677kcal | Carbohydrates: 8g | Protein: 97g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 271mg | Sodium: 799mg | Potassium: 1675mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1505IU | Vitamin C: 5.8mg | Calcium: 113mg | Iron: 9.5mg