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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.
Course Main Course
Cuisine American, French
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
0 minutes
Total Time 1 hour 30 minutes
Servings 12 sandwiches
Calories 951kcal
Author Tiffany

Ingredients

For the Beef

  • 2 1/2 - 3 pound chuck roast
  • 3 tablespoons oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 cups beef broth
  • 1/4 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
  • 1/2 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: 951kcal | Carbohydrates: 42g | Protein: 60g | Fat: 61g | Saturated Fat: 29g | Trans Fat: 1g | Cholesterol: 313mg | Sodium: 1580mg | Potassium: 847mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1253IU | Vitamin C: 1mg | Calcium: 387mg | Iron: 6mg