One Pot Recipes

Instant Pot French Dip Sandwich

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Easy French dip sandwich recipe, homemade with simple ingredients in instant pot. Chuck roast is cooked in broth and onions until it becomes super tender and melts in your mouth. Served in large buttered toasted rolls (hoagie rolls) and dipped in au jus on the side.

These sandwiches are perfect for Fall and football season. They are hearty, warm and juicy, making an excellent lunch or dinner for family and guests. I also love how quickly this meat becomes perfectly tender in the pressure cooker. It’s just as delicious as this Instant Pot Italian Beef and BBQ Shredded Beef (One Pot).

Closeup Shot of Holding a Homemade French Dip Sandwich in Hands on a Rustic Background

How to make french dip sandwich recipe from scratch in Instant Pot?

  1. Season roast– With salt and pepper.
  2. Sear the roast in the pressure cooker– Using the “Saute” mode.
  3. Remove meat– Keep aside.
  4. Deglaze pot-By adding beer.
  5. Add onions, garlic– Saute until fragrant.
  6. Add the roast back in the pot– And add the dry Au jus mix, water, bay leaf and mix.
  7. Cover and cook- For 100 minutes.
  8. Release pressure naturally– For 20 minutes before turning the valve to “Venting.”
  9. Shred meat- Transfer it to a serving dish and shred it with 2 forks.
  10. Strain gravy- Through a fine mesh strainer.
  11. Prepare sandwiches- Fill toasted buttered tolls with shredded meat and cheese.
  12. Enjoy– With the strained Au jus.

What is french dip sauce made of?

The sauce is made of au jus powder mix, simple seasoning like salt, pepper and garlic, along with the melted fat drippings from the chuck roast. As the roast cooks, the sauce is developing all around it. This is then strained and used as the dipping sauce for the sandwich.

What sides to serve with French dip recipe?

You can never go wrong with with a soup and salad pairing with a hearty sandwich like this. Serve it with soup such as Split Pea Soup (One Pot), Roasted Red Pepper Soup (One Pot), Tomato Basil Soup Recipe (One Pot), or Easy Vegetable Soup Recipe (One Pot).

For a cold contrast to the hot sandwich, Try one of the following salads: Creamy Cucumber Tomato Onion Salad (One Bowl) or Italian Chopped Salad (One Bowl) or even Creamed Corn (One Pot).

You can even serve with the following toppings: Creamy Coleslaw (One Bowl) or Oil and Vinegar Coleslaw (One Bowl). If you like cheese-based toppings, try these: Cheddar Cheese Sauce (One Pot) or even Garlic White Pizza Sauce (One Pot). This one goes well on so many recipes beyond just pizza.

Classic sandwich sides like fries, wedges, onion rings would taste delicious. Try my Baked Sweet Potato Wedges (One Pan), Baked Sweet Potato Fries (One Pan), or even my Oven Roasted Potatoes (One Pan).


Refrigerate– In a sealed container for up to 3 days.

Freeze– In a sealed container or freezer bag for up to 1 month.

Reheat- In the microwave or on the stovetop.


Make it spicy– Add jalapeno slices or hot giardiniera for an extra kick.

Add cheese slices- Such as provolone, mozzarella, Swiss, or even pepper jack.

Add onions– They can be finely chopped or you can even use caramelized onions for more flavor.

Add horseradish- This is a strong flavor addition, but if you enjoy horseradish, then you can easily enjoy it on this sandwich.

Add seasoning blends– Such as Italian, Cajun, or Mexican seasoning.

French Dip Sandwich Being Dipped in a Glass Bowl of Au Jus or Beef Broth Dip

Tips and Techniques

Is beef consommé the same as au jus? No, it isn’t. Beef consommé is a concentrated beef broth that has been clarified to remove impurities. They are usually clear and are fat-free. However, au jus is the liquid and drippings from a cooked meat. Beef consomme can be used as an ingredient in the au jus, but it isn’t the same as au jus.

Does a French Dip sandwich have cheese? This is optional! If you love cheese, then add it. If you don’t prefer cheese, then skip it.

Cooking time may vary– This depends on the type of pressure cooker you use as well as a personal preference of how you like your beef. If it’s not tender enough to your liking, just cook longer.

Sear the meat– It gives it a nice crispy exterior and helps with the overall texture.

What to do with leftovers? Use them as a pizza topping, in grilled cheese sandwiches, tacos, quesadillas, soups, pastas. salads. There are so many options!

Season the roast– This prevents the meat from tasting too bland in the end.

Deglaze the pot– This adds so much flavor to the au jus and makes cleaning the pot a whole lot easier too.

Beef substitute- You can use low sodium beef broth or water although beer adds a lot of flavor.

Release the pressure naturally first– Do this for 20 minutes to allow the meat to finish cooking and tenderizing.

Do I need to strain the liquid? I like to strain the liquid in the pressure cooker through a fine mesh strainer when I have the time. On busy days, I just skip this straining step and shred the meat in the pressure cooker and it still tastes delicious.

More Roast Recipes

Instant Pot French Dip Sandwich

Prep Time: 20 minutes
Cook Time: 1 hour 40 minutes
Total Time: 2 hours
Easy French dip sandwich recipe, homemade with simple ingredients in instant pot. Tender chuck roast is cooked in broth, onions, and served in rolls and dipped in au jus on the side.
Yield: 8 People


  • 3-4 pound Chuck roast
  • Salt, To taste
  • Pepper, To taste
  • 1 tbsp Olive oil
  • 1 can Beer, 12 oz. can
  • 1/2 cup Onion, Sliced
  • 2 cloves Garlic , Finely minced
  • 1 packet Au jus mix powder, 1 oz. packet
  • 1/4 cup Water, Or low sodium beef broth
  • 1 Bay leaf
  • 8 Rolls, Large, Brushed with garlic buttered and toasted in oven until golden brown
  • 8-10 slices Provolone cheese


  • Season roast with salt and pepper and keep aside.
  • Turn Instant Pot to “Saute”mode and heat oil.
  • Then, place the roast in the pressure cooker and sear all the sides.
  • Remove from Instant Pot and keep aside.
  • Add beer and deglaze, scraping all the brown bits from the bottom of the pot.
  • Add onions, garlic and saute for about 2 minutes.
  • Add the roast back in the pot.
  • Sprinkle the dry Au jus mix over the roast.
  • Add water, bay leaf and mix everything together.
  • Put the lid on and turn up the the valve to “Sealing.” Select “Meat/Stew” mode and set the time for 100 minutes (1 hour and 40 minutes).
  • When the cook time is over, let the pressure release naturally for 20 minutes before turning the valve to “Venting.”
  • Open the lid and transfer meat to a serving dish and shred it with 2 forks.
  • Strain liquid in pressure cooker through a fine mesh strainer and serve this strained Au jus with sandwiches for dipping. On busy days, I just skip this straining step and shred the meat in the pressure cooker and it still tastes really good.
  • Pile meat onto toasted buttered rolls.
  • Optional: Top with cheese. Heat in oven on broiler setting until cheese starts melting. I also added some sliced jalapenos because I really like them.
  • Enjoy with the strained Au jus.


  • Read all my tips above.
  • Leftovers can be stored in a sealed container in the fridge for up to 3 days and reheated in the microwave. 


Calories: 572kcal, Carbohydrates: 36g, Protein: 43g, Fat: 27g, Saturated Fat: 12g, Cholesterol: 130mg, Sodium: 615mg, Potassium: 618mg, Fiber: 1g, Sugar: 5g, Vitamin A: 189IU, Vitamin C: 1mg, Calcium: 184mg, Iron: 14mg
Course: Main Course
Cuisine: American
Calories: 572
Author: Abeer Rizvi

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