Instant Pot French Dip Sandwiches
Juicy and tender beef, pressure cooked to perfection and piled high on a toasted bun with melty provolone cheese for the BEST Instant Pot French Dip Sandwiches recipe.
Servings:12 sandwiches
Ingredients
For the Beef
- 2 ½ - 3 pound chuck roast
- 3 tablespoons oil
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 cups beef broth
- ¼ cup low sodium soy sauce
- 3 tablespoons Worcestershire sauce
- 1 white or yellow onion, sliced
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried Italian herb seasoning blend , or Herbs de Provence
For the Sandwiches
- 24 slices of provolone cheese, see note
- 12 brioche buns, see note
- 4 tablespoons butter, melted
- 3 teaspoons dijon mustard
- ½ teaspoon garlic powder
- 1 teaspoon sesame seeds, optional
- prepared au jus sauce, see note
Instructions
- Set pressure cooker to SAUTE and drizzle with 1 tablespoon oil.
- Rub 1 tablespoon of oil all over the beef, then season with salt and pepper.
- Use tongs to arrange the beef in the pot. Sear for about 2 minutes, then turn and continue to sear on all sides until browned all over.
- Add beef broth, soy sauce, worcestershire sauce, onions, garlic powder, onion powder, and dried herbs.
- Place lid on the pot and slide into the locked position. Turn vent valve to SEALED position.
- Set pot to MANUAL or PRESSURE COOK for 60 minutes. (see note if using a frozen roast)
- Once cook time is up, do nothing while the pot naturally depressurizes for 15 minutes. Mean while preheat oven to 375 degrees.
- Turn knob to VENTING position and remove lid once float valve drops.
- Transfer meat to a large cutting board. Slice against the grain, or shred with two forks into chunks (don't shred it too finely, see note). Pour 1 cup of the juices from the pot over the beef to keep it really moist.
- Line a baking sheet with the bottom half of the buns. Top each with a slice of cheese. Divide the meat between the buns. Top with another slice of cheese and the top of the bun.
- In a small bowl stir together butter, dijon mustard, and garlic powder. Brush over the tops of the buns. Sprinkle with sesame seeds if desired.
- Cover loosely with foil and bake for 10 minutes until cheese is completely melted. Remove foil and bake another 3-5 minutes until buns are lightly toasted. While sandwiches are baking, prepare au jus sauce. Serve with au jus sauce for dipping.
Notes
1) I used a chuck roast, a rump roast would also work well.
2) To start with a frozen roast, skip the searing step and double the cook time.
3) DIY dried herb blend: 1/4 teaspoon each dried thyme, parsley, oregano, and basil.
4) For extra cheesy sandwiches, use two slices of provolone per sandwich - one beneath, and one on top of the beef. For a lighter version, just use one slice of provolone per sandwich.
5) I love these sandwiches on brioche buns, but you can also use a hoagie roll or something similar.
6) You can make au jus sauce from scratch, but I personally like to save the time and use the concentrate found at most grocery stores. Simple follow the directions on the bottle (1 part concentrate to 1 part water) and simmer on the stove for about 10 minutes while the sandwiches are baking.
7) I prefer to slice across the grain rather than shred the beef - it feels more like a traditional french dip sandwich and the meat tends to be more tender this way.
Nutrition
Calories: 951 kcal, Carbohydrates: 42 g, Protein: 60 g, Fat: 61 g, Saturated Fat: 29 g, Trans Fat: 1 g, Cholesterol: 313 mg, Sodium: 1580 mg, Potassium: 847 mg, Fiber: 1 g, Sugar: 1 g, Vitamin A: 1253 IU, Vitamin C: 1 mg, Calcium: 387 mg, Iron: 6 mg