I’ll be honest: there’s nothing I love more on a chilly evening than the smell of tender beef simmering away in my Instant Pot, especially when the day’s been one of those whirlwind classics—kids hungry, dog barking, phone ringing off the hook. A few weeks ago, I came home from volunteering at school, dropped my keys on the counter, and sighed, “What’s for dinner?” In that moment, I realized I was craving something cozy, craveable, and totally fuss-free. Cue the French Dip—Instant Pot style.
Some people treat the French Dip like fancy restaurant fare, but I promise you it’s kitchen-table friendly. With just a chuck roast, a handful of pantry staples, and your trusty pressure cooker, you can whip up a sandwich that’ll have everyone ooh-ing and ahh-ing (yes, really!) by the time you’ve set the table.
Why You’ll Love This Recipe
- No oven needed—your Instant Pot does all the heavy lifting.
- Hands-off cooking time (perfect for catching up on life or talking to friends).
- Ready in about 90 minutes, start to finish (including natural release, because patience pays off!).
- Budget-friendly beef chuck transforms into melt-in-your-mouth slices.
- Homemade beef au jus that beats anything you can buy at the deli counter.
- A total crowd-pleaser—kids, co-workers, your partner: everyone cheers.
- Leftovers rock—think tacos, salads, breakfast hash, even a bowl of steaming noodles.
Ingredient Notes
- Beef chuck roast (3 lbs): Look for well-marbled meat—fat equals flavor and juiciness. If you trim too much, it can dry out, so just shave off any super-thick chunks.
- Oil: I usually reach for vegetable oil, but olive oil works great for a milder, fruitier note.
- Onion & garlic: One large yellow onion, thinly sliced, and four smashed cloves of garlic (don’t fuss about peeling perfectly—rustic is charming!).
- Broth & water: Two cups low-sodium beef broth plus one cup water. If you’ve got homemade bone broth, even better (hello, extra nutrients!).
- Worcestershire sauce: Two tablespoons adds that special umami punch.
- Seasonings: A teaspoon kosher salt, half teaspoon freshly cracked black pepper, and an optional teaspoon dried thyme for a little earthy twist.
- Rolls: Six to eight hoagie or French rolls, split. Have you tried brioche? Divine (but keep it rustic-style, please).
- Horseradish sauce: Get the good stuff for a zippy, mouth-watering kick.
- Cheese: Provolone slices (optional but oh-so-good). Swiss or mozzarella works too.
- Fresh parsley: Just a sprinkle at the end brightens everything up.
Step-by-Step Directions
- Season and sear: Pat the roast dry, then rub liberally with salt and pepper. Hit your Instant Pot’s Sauté function, pour in oil, and brown the meat on all sides—about three minutes per side. Those golden bits? Flavor gold. Don’t skip this part!
- Sauté the aromatics: Push the roast to one side, toss in onion and garlic, and let them get tender and fragrant—about two minutes. You’ll start dreaming of that savory smell filling the house.
- Deglaze the pot: Pour in the beef broth and water, then use a wooden spoon to scrape up every delicious brown speck from the bottom. This is where your au jus really comes to life.
- Pressure cook: Lock the lid, set to Manual (High Pressure) for 60 minutes. When it’s done, let it Natural Release for 15 minutes (I know it’s hard to wait, but the meat ends up way juicier). If you’re in a pinch, Quick Release works, just know it might be a hair less tender.
- Shred and soak: Turn off the pot, carefully remove the roast, and shred it with two forks on a cutting board. Then stir the shredded beef right back into the au jus so it soaks up all that goodness.
- Toast and assemble: Lightly toast your rolls (but you knew that, right?). Pile on a generous helping of beef, drizzle extra au jus on top and on the side, add a slice or two of provolone, and finish with a sprinkle of parsley and a swipe of horseradish. Dip, devour, repeat.
Variations & Flavor Twists
- Slow Cooker Swap: In a crockpot on low for 8–9 hours, everything else stays the same—set it before you run out the door.
- Spicy Upgrade: Toss in diced jalapeños or stir in a teaspoon of chipotle powder with the broth.
- French Dip Sliders: Perfect for parties—use little slider buns and serve with individual au jus cups.
- Mushroom Au Jus: Add 8 ounces sliced cremini mushrooms during the sauté step for an earthy dimension.
- Low-Carb Style: Swap rolls for butter lettuce wraps or your favorite keto bread.
- Italian Twist: Splash in a tablespoon of balsamic vinegar at the end and top with fresh basil.
- Cheesy Twist: Swap the provolone for aged cheddar, pepper jack, or even fontina.
Storage & Reheating Tips
- Keep the shredded beef and au jus in separate airtight containers in the fridge for up to 4 days. (Pro tip: Freeze extras for 2–3 months—great for busy weeknights.)
- To reheat, warm gently on the stove or microwave in 1-minute bursts. If it looks dry, splash in a little reserved beef broth or au jus.
- Make-ahead hack: Sear your roast and prep the broth blend in the morning, store everything (covered) in the fridge, then pressure cook when you’re back home.
- Leftover au jus? It’s liquid gold for mashed potatoes, roasted vegetables, or gravy on-the-fly.
Let’s Chat!
And there you have it—an Instant Pot French Dip that’s equal parts cozy and crowd-pleasing, with minimal babysitting required. I’d love to hear how your version turns out: Did your family fight over the last bite? Did you sneak an extra roll when no one was looking? Drop a comment below with your tweaks or questions, and let’s keep this comfort-food party rolling. Until next time, happy cooking—and happy dipping!
Instant Pot French Dip
Tender slices of beef soaked in savory beef au jus, creamy horseradish on a toasted roll—this Instant Pot French Dip checks all the boxes for a cozy weeknight meal.
Ingredients
- 3 lbs beef chuck roast trimmed of excess fat
- 1 tbsp vegetable oil or olive oil for a milder flavor
- 1 large yellow onion thinly sliced
- 4 cloves garlic smashed
- 2 cups low-sodium beef broth I love Swanson – less salt, big flavor
- 1 cup water
- 2 tbsp Worcestershire sauce
- 1 tsp kosher salt
- 1/2 tsp black pepper freshly cracked
- 1 tsp dried thyme optional
- 6-8 hoagie or French rolls split
- Horseradish sauce for a zippy spread
- 6-8 provolone cheese slices optional
- Fresh parsley chopped, for garnish
Instructions
- Pat the roast dry, then rub with salt and pepper. Sear the meat on all sides using the Instant Pot's Sauté function.
- Cook onions and garlic until fragrant, then deglaze the pot with beef broth and water.
- Lock the lid and pressure cook the roast for 60 minutes, followed by a natural release for 15 minutes.
- Shred the beef and return it to the pot to soak up the flavorful au jus.
- Toast the rolls, pile on the beef, add horseradish sauce, provolone cheese, and parsley. Serve with extra au jus on the side.
Notes
Trimming excess fat from the beef helps reduce greasiness without sacrificing flavor. Letting the meat rest after cooking helps keep the slices neat. Whisking in cold butter off the heat creates an ultra-rich au jus.
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