Make the Best Instant Pot French Dip Sandwiches au jus with tender chuck roast pressure cooked in a flavorful homemade beef gravy for dinner tonight!
And these French Dip sandwiches are no exception. From start to finish, these amazingly tender and juicy homemade beef drip sandwiches are done in less than 2 hours. My friends, this is seriously the BEST French Dip recipe ever!
What’s in a French Dip?
A classic French dip sandwich is really just roast beef served with a side of homemade gravy for dipping — au jus, literally with sauce! It’s not even French — It’s simple, classic American diner fare that’s really easy to make at home.
French dip sandwiches are perfect for an easy dinner or game day munchies. My family loves these beef drip sandwiches!
Lower Sodium Sandwich Recipe
Most of the homemade French dip recipes I’ve seen call for can of beef consomme or French onion soup mix. These make the beef taste delicious, but they’re also super high in sodium.
I always try to avoid seasoning packets and canned soup whenever possible, so my recipe for French dip uses regular beef broth, onions, plenty of seasonings, a splash of Worcestershire and red wine to tenderize the meat.
How to Make French Dip in the Instant Pot
First, you want to cut the chuck roast into larger chunks so that it cooks evenly. This step is also the key to a shorter cook time!
Next, you want to rub the seasoning blend all over the beef. I recommend mixing the spices together first so that everything is well blended.
Let the meat hang out while you cook an onion until it’s slightly soft on the saute setting of your pressure cooker. You can see the bottom start to get brown, so you’ll need to deglaze the pot in the next step!
Pour in some beef broth, red wine and the Worcestershire, and scrape up any browned bits on the bottom with a wooden spoon or spatula. I usually let the mixture cook down and reduce for about 5 minutes or so.
Then, you can turn the pot off, and place the seasoned chuck roast into the pressure cooker. Press down so that the meat is mostly covered by liquid, and pressure cook it!
Allow a natural release for about 15 minutes, then release the remaining pressure, and shred the meat. Honestly, the beef is so tender, you can use a fork for this.
I like to let the meat sit in the juices while I get the sandwiches ready. You get even more flavor this way.
What to Serve with French Dip Sandwiches
Serve the roast beef in toasted French baguettes or any firm bread. Then, add some provolone or Swiss cheese, and pop the sandwiches under the broiler to melt the cheese.
You can strain the gravy or leave it as is and pour it in small ramekins or bowls for dipping. I like to serve the sandwiches with chips, frozen fries or homemade French fries and maybe a pickle or two.
Honestly, we’re talking simple deli-style comfort food here. So, you want to keep the sides easy.
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Instant Pot French Dip Recipe
Instant Pot French Dip Recipe
- 1 3.5 pound chuck roast cut into 3 or 4 large pieces
- 1 tablespoon dried minced onions
- 2 teaspoons garlic powder
- 1.5 teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 large onion sliced
- 1 cup beef broth
- 1/2 cup red wine
- 1 tablespoon Worcestershire sauce
- sandwich rolls
- provolone cheese
- Cut the chuck roast into 3 or 4 large pieces
- Season all over with minced onions, garlic powder, sea salt and pepper, and set aside
- Hit SAUTE on the Instant Pot, and when it reads Hot, add the olive oil and sliced onions. Cook until slightly soft or longer for more caramelization
- Add the red wine, beef broth and Worcestershire sauce, and deglaze pot with wooden spoon or spatula. Allow liquid to cook for about 2 to 3 minutes to reduce slightly. (optional)
- Press CANCEL, then place seasoned beef into pressure cooker, and press to make sure most of it is in the liquid
- Add lid, make sure vent is at Sealing position, and hit PRESSURE COOK for 60 minutes
- Pot will take a few minutes to reach pressure and begin counting down as it cooks. When pot beeps, allow a 15 minute release, then turn vent to quick release remaining pressure
- When pin drops, remove lid, shred meat, and return to pot to keep warm
To Assemble Sandwiches
- For sandwiches, cut the rolls and broil or toast slightly open faced. (You can brush melted butter or garlic butter inside the rolls before heating, if desired) Add meat to rolls, cover with provolone cheese and pop under the broiler until cheese is melted. Strain the cooking liquid or use as is and pour into small bowls or ramekins to use for dipping