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Instant Pot French Dip Sandwiches on a wooden board with pressure cooker roast beef in another wood board
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Instant Pot French Dip Sandwiches

Pressure Cooker Beef Dip Sandwiches are easy to make in the Instant Pot and are a crowd pleaser! The bread rolls filled to the brim with tender beef, soft onions, and cheese and served with a flavorful broth are sure to hit the spot!
Course Main Entree
Cuisine American
Keyword instant pot french dip sandwiches, pressure cooker beef dip sandwiches
Prep Time 15 minutes
Cook Time 2 hours
Natural Release 29 minutes
Servings 8 servings
Calories 608kcal
Author lalaine

Equipment

  • 8-qt Instant Pot

Ingredients

  • 3 pounds chuck roast
  • 1 tablespoon garlic powder
  • 2 teaspoons Kosher salt
  • 2 teaspoons pepper
  • 1 tablespoon butter
  • 1 red onion, peeled and sliced
  • 1 tablespoon Worcestershire sauce
  • 1 cup dry red wine
  • 2 bay leaves
  • 1 cup low sodium beef broth
  • 8 French rolls or hoagie buns
  • 16 slices Provolone cheese
US Customary - Metric

Instructions

  • Season the chuck roast on both sides with garlic powder, salt, and pepper.
  • PRESS the SAUTE mode button on the Instant Pot. When HOT appears on the display, add butter and heat with the Instant Pot lid open until it begins to melt.
  • Add the chuck roast and sear for about 2 minutes on each side or until golden brown, Remove from pot and set aside.
  • Add the onions and cook for about 1 minute.
  • Add the wine and Worcestershire sauce and continue to cook for another 2 to 3 minutes until onions are softened.
  • Add 1/2 cup of the beef broth and scrape up any browned bits from the bottom of the pot.
  • Return roast back to the pot and add the remaining broth and bay leaves.
  • Close and lock the lid and set the valve in the SEALING position. Pressure cook on HIGH for 90 minutes.
  • Once the Instant Pot has finished cooking, allow it to naturally release for 20 minutes. 
  • Remove the roast and shred.
  • Press the SAUTE MODE again and allow the juices to slightly reduce.
  • Assemble the sandwiches by layering the shredded beef and provolone cheese on the hoagie buns, Serve with the juice for dipping.

Notes

  • Do NOT skip browning the beef and sauteing the onions. While you easily pull this recipe together by simply dumping all the ingredients in the pressure cooker, taking the extra steps does add depth of flavor.
  • Deglaze the pot with the beef broth and scrape any browned bits on the bottom to prevent triggering the BURN NOTICE.
  • Use a fat separator to remove any excess oil in the au jus.
  • If preferred, toast the buns with the cheese for several minutes in a 400 F oven until melty and toasty.

Nutrition

Calories: 608kcal | Carbohydrates: 24g | Protein: 47g | Fat: 34g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 1371mg | Potassium: 783mg | Fiber: 2g | Sugar: 2g | Vitamin A: 425IU | Vitamin C: 1mg | Calcium: 401mg | Iron: 6mg