Our Instant Pot French Dip Sandwiches are a family favorite!
Many times I forget to throw my food in the slow cooker in the morning. That is one of the main reasons I use my Instant Pot so much more!
Don’t have an Instant Pot? Check out our Slow Cooker French Dip Sandwiches.
With two ways to cook this recipe, I feel like we can enjoy it year round. I love it because either method keeps my house cool in the summer but it’s warm comfort food in the colder months.
This recipe requires 2 main ingredients and the meat cooks right in the au jus which is amazing for dipping!
Can You Double the Recipe?
Yes! If you are cooking it in the Instant Pot you can double the ingredients and the cooking time will stay the same.
You will want to double your liquid if you double the meat, just so there is enough liquid in there to have for dipping.
Related Article: Making sandwiches in the Instant Pot has become a quick favorite! Make sure you don’t miss our Instant Pot Chicken Caesar Sandwiches!
Watch how to make Instant Pot French Dip Sandwiches:
Love your Instant Pot? Well you are in luck. Today on our Youtube Channel, we are showing you how to make these delicious French Dip Sandwiches.
How to make these French Dip Sandwiches a freezer meal:
Place roast and beef consomme into a gallon-sized freezer bag. Place freezer bag into freezer and it will last up to 60 days.
When ready to use, dump ingredients from bag into Instant Pot and add 1/2 cup water in with the frozen food. Place the lid on top, move the valve to SEALING, and press the MANUAL button. Set timer for 90-100 minutes (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.
What to serve with French Dip Sandwiches:
Instant Pot French Dip Sandwiches Recipe
Ingredients
- 3 pounds beef roast (either beef or pork- we use whatever is on sale that week!)
- 29 ounces beef consomme 2 (14.5 oz cans) (I can always find this mixed in with the soups)
- 8 buns (we love hoagie buns, but any kind will work)
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 60 minutes.
- When it is done cooking, let it do a natural release for about 15-20 minutes. This will make your meat tender. Then 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
Equipment
- Instant Pot
- Fork
Recipe Details
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The title of the recipe says Instant Pot but the instructions are for Slow Cooker.
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What about seasoning the meat with salt and pepper?
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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!
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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....
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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...
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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?
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Nevermind! I tracked down the YouTube video. Looks like you use 2 cans of Campbell's beef consomme (10.5 oz. each).
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