Instant Pot French Dip Sandwiches is the best French dip recipe since you only need 3 ingredients to make a flavorful au jus sauce to cook the perfectly tender beef to serve over a hoagie bun.
This is an easy recipe that the whole family can enjoy or that you can turn into a freezer meal to make later in the Instant Pot.
By using the Instant Pot pressure cooker to make shredded beef sandwiches, you can speed up the cooking process while still making the best juicy beef sandwiches.
Serve pressure cooker French dip sandwiches with your family’s favorite side dishes for an easy lunch or dinner meal.
Recipe Ingredients:
- Protein: you will need to get a beef roast, chuck roast or rump roast to make this Instant Pot French dip recipe
- Cooking liquid: make the rich au jus with cans of condensed beef consomme that you can find in the soup aisle at the grocery store
- Buns: we love hoagie rolls, but any kind of sub bun or french roll will work
How To Make Instant Pot French Dip Sandwiches:
- Place roast in greased the Instant Pot. Pour consommé over the top of the roast.
- Put the lid on and turn the knob to sealing.
- Push the manual or pressure cook button and set the timer for 75 minutes (25 minutes per pound of roast).
- When it is done cooking, let it do a natural release for at least 1 hour. This will make your meat very tender and fall-apart, so I highly recommend it! (Sometimes I will let the roast sit in the Instant Pot on warm for 6-8 hours and it makes it SO good!) Turn the valve to venting to let any remaining pressure release.
- Remove roast and save extra juice for dipping! With 2 forks, shred roast (when it is done, it should pull apart easily . . . almost fall apart).
- Serve meat on buns and use extra juice to dip sandwiches in.
Variation:
Add even more flavor to the tender beef by adding 1 Tablespoon Worcestershire sauce, 1 Tablespoon soy sauce, 1 Tablespoon balsamic vinegar, 1 teaspoon dried thyme, and 1 teaspoon dried rosemary – just dump it on top of your roast before pressure cooking.
Frequently Asked Questions for Making this French Dip Sandwich Recipe:
Yes! If you are cooking it in the Instant Pot you can double the ingredients and the cooking time will stay the same.
Place roast and beef consomme into a gallon-sized freezer bag. Place the freezer bag into the freezer and it will last up to 60 days.
When ready to use, dump ingredients from the bag into the Instant Pot and add 1/2 cup water to the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set the timer for 90-100 minutes on high pressure (or about 30-35 minutes per pound of your roast). Do a NATURAL RELEASE when the timer is done – I even like to let it sit in the Instant Pot for a few hours so that it falls apart so easily. Follow the rest of the instructions as written.
Beef consomme can be hard to find! As a substitute, you can use condensed French Onion soup, condensed Beef Mushroom soup, or even beef broth. Using these you will still get delicious French dip sandwiches.
If you enjoy your French dip with cheese, slices of provolone cheese are a great option. The melty provolone cheese mixed with the tender roast beef is a great combination.
Storage & Reheating Instructions:
Fridge: Place any leftover beef and au jus in an airtight container in the fridge for up to 5 days for the best results.
Reheat: Reheat the beef with the juice in the microwave for 1-2 minutes depending on how much is left and to personal preference.
Sides to serve with this recipe:
Instant Pot French Dip Sandwiches Recipe
Ingredients
- 3 pounds beef roast, chuck roast or rump roast work great
- 29 ounces condensed beef consomme*, 2 (14.5 oz cans) – usually find by the soups and beef broth, but please see note below!
- 8 buns, (we love hoagie buns, but any kind will work)
Equipment
Instructions
- Place roast in greased the Instant Pot. Pour consommé over the top of the roast.
- Put the lid on and turn the knob to sealing.
- Push the manual or pressure cook button and set the timer for 75 minutes (25 minutes per pound of roast).
- When it is done cooking, let it do a natural release for at least 1 hour. This will make your meat very tender and fall-apart, so I highly recommend it! (Sometimes I will let the roast sit in the Instant Pot on warm for 6-8 hours and it makes it SO good!) Turn the valve to venting to let any remaining pressure release.
- Remove roast and save extra juice for dipping! With 2 forks, shred roast (when it is done, it should pull apart easily . . . almost fall apart).
- Serve meat on buns and use extra juice to dip sandwiches in.
Notes
Nutrition
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
The title of the recipe says Instant Pot but the instructions are for Slow Cooker.
This post has instructions for both. If you watch the You Tube video imbedded in the post, it will show you how to make it in your instant pot. The instructions in the recipe portion of this post tell you how to make them in the slow cooker. Hope this helps.
What about seasoning the meat with salt and pepper?
You can totally season the meat with salt and pepper if you desire.
If I’m reading this correctly, in the top paragraphs you state that the cooking time in the instant pot requires 2 hours but then on the recipe it says 60 minutes… Which would be the correct time… Or would the two hours be for using frozen meat? I learned how to cook with my instant pot through you and have made a lot of your recipes… Thank you!
Hi Kristen,
I saw a recipe for Au Jus Beef shredded sandwiches…it called for a 4 lb roast, envelope of lipton onion soup and 2 cans of beef broth to be marinated overnight in frig…then cook for 80 minutes then let sit for 6 hours….now as I’m going through your website…I can’t find it…..I’m making it right now but wish I could find that recipe….
Hi Lisa, I think you might be referring to our Slow Cooker Au Jus Beef Sandwiches. Here is the link. https://www.sixsistersstuff.com/recipe/slow-cooker-au-jus-beef-sandwiches-recipe/
Hi-I love your recipes! But this entry under notes is the confusing. It seems Instant Pot is switched with slow cooker? Check it out:
To make this a quick and easy freezer meal, place roast in a resealable gallon-sized freezer bag and pour beef consomme on top. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Place contents of bag inside slow cooker. Cook on “MANUAL” of “MEAT” setting and cook for 60 minutes. Turn the knob to to venting to let the steam out. Remove roast from the Instant Pot, etc…
Hi Holly! Thanks for catching that. We fixed it on the recipe card.
What brand consomme do you use? I’m only seeing Campbell’s available, which comes concentrated in 10.5 oz. cans, which makes me think it’s not what you use. Can I use these? If so, do I dilute it 1:1 with water, per Campbell’s condensed soup instructions?
Nevermind! I tracked down the YouTube video. Looks like you use 2 cans of Campbell’s beef consomme (10.5 oz. each).
Can I add onions to the insta pot when I put the beef in?
Yes, you can add onions!
I’m so excited to try this recipe today. However, instructions says pla e roast in a greased insta pot. Is that right, and what should I grease with? I’m attempting making it now.