Instant Pot French Dip

Instant Pot French Dip | Pressure Cook French Dip | Instapot French Dip Sandwich | Beef Dip | Instant Pot Chuck Roast | Instant Pot Beef Recipes | Healthy Instant Pot Recipes

Your family will love this Umami Instant Pot French Dip (Pressure Cooker French Dip Sandwiches)! A mouthful of toasted crusty French Baguette, tender & juicy beef bursting with umami flavors, topped with warm melted cheese, dipped into the hot beefy Au Jus. Super easy to make with simple ingredients! 😀

Jump to: Recipe | Step by Step Cooking Guide

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4.89 from 26 votes

Jacky & I devoured these Instant Pot Umami French Dip Sandwiches like Cookie Monster & his favorite chocolate chip cookies! 😛

The Crusty . Juicy . Melty Satisfying mouthfeels soaked up all the Savory . Umami . Beefy layers of flavors. Oh~ Sooo good!!

These are the moments I wished I had 2 stomachs. hehe~

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French Dip Sandwiches (aka Beef Dip), a Favorite Classic American comfort food that’s simple to make yet hard to resist.

Despite the name, this yummy hot sandwich didn’t originate from France. It was in fact born in Los Angeles back in the 1900s.

Instant Pot French Dip | Pressure Cook French Dip | Instapot French Dip Sandwich | Beef Dip | Instant Pot Chuck Roast | Instant Pot Beef Recipes | Healthy Instant Pot Recipes

We added our own little flavor-boosting, umami-bombing, non-traditional twist to this Instant Pot French Dip Sandwiches Recipe.

Wait! Fish Sauce? Soy Sauce? Worcestershire Sauce in French Dip? Whaaa?

If you’ve been following our A + J recipes, you can probably smell our obsession for Umami. hehe~

Give it a try. There’s just no turning back! 😉

Have fun & dive in Umami Instant Pot French Dip!

Instant Pot French Dip | Pressure Cook French Dip | Instapot French Dip Sandwich | Beef Dip | Instant Pot Chuck Roast | Instant Pot Beef Recipes | Healthy Instant Pot Recipes

Instant Pot French Dip

Your family will love this Umami Instant Pot French Dip (Pressure Cooker French Dip Sandwiches)! A mouthful of toasted crusty French Baguette, tender & juicy beef bursting with umami flavors, topped with melted cheese, dipped into the hot beefy Au Jus.
4.89 from 26 votes
Print Rate This Recipe
Total: 1 hour 50 minutes
Servings: 6
Calories: 369kcal
Author: Amy + Jacky

Ingredients

To Serve

  • 1 loaf french bread
  • 2 - 3 slices Swiss cheese

Instructions

  • Brown Chuck Roast Steak: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Pat dry the chuck roast steak and lightly season one side with salt + black pepper. Drizzle the inner pot with 1 tbsp olive oil. Then, place the seasoned side of chuck roast in Instant Pot. Lightly season the other side with more salt + black pepper. 

    *Pro Tip: Brown each side for 10 minutes to develop some awesome deep flavors. 
    *Note: If you prefer a "Dump-it-all-in" Recipe, you can skip the browning and saute steps.
  • Saute Onion & Garlic: Set browned chuck roast aside. Add in sliced onions, then saute until softened (~3 - 4 mins). Set aside roughly ⅓ of the softened onions for later. Add in minced garlic, a pinch of dried rosemary, a pinch of thyme, and 2 bay leaves. Saute for another minute. 
    *Pro Tip: Your Instant Pot will stop sauteeing after 30 minutes, turn it back on by pressing "Saute" button. 🙂
  • Deglaze Instant Pot: Pour 1 cup unsalted stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon.
  • Pressure Cook Chuck Roast: Add in 1 tbsp (15ml) soy sauce, 1 tbsp (15ml) fish sauce, and 1 tbsp (15ml) Worcestershire sauce. Give it a quick mix. Place browned chuck roast back in Instant Pot and partially submerge it into the liquid as best as you can. Pressure Cook at High Pressure for 45 minutes + 25 minutes Natural Release.
  • Simmer Au Jus Sauce & Shred Beef: Set aside chuck roast in a mixing bowl, and shred the beef with 2 forks. While you are shredding the beef, bring Au Jus sauce back to a boil with the "Saute" function. Add in reserved onions, then let the Au Jus sauce reduce for 5 - 10 minutes. Taste & adjust seasoning accordingly. 
    *Pro Tip: Reducing the Au Jus sauce will naturally thicken it. If you find the Au Jus sauce to be too oily, you can use a Fat Separator to filter out the fat.
  • Assemble & Serve Instant Pot French Dip: Optional Step - While the Au Jus sauce is reducing, preheat oven to 350°F. Layer 1 loaf of french bread with slices of Swiss cheese on top. Place it in the oven until the cheese begins to melt. 
    Layer shredded beef and onions on top of the sandwich. Serve Instant Pot French Dip with savory umami Au Jus sauce on the side. Enjoy~ 🙂
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Recipe Notes:

*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! ?

Nutrition:

Calories: 369kcal | Carbohydrates: 12g | Protein: 33g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 110mg | Sodium: 410mg | Potassium: 774mg | Fiber: 2g | Sugar: 5g | Vitamin A: 0.4% | Vitamin C: 11.6% | Calcium: 6.4% | Iron: 21.7%
Course: Dinner, Lunch, Main
Cuisine: American
Keyword: beef dip, french dip instant pot, french dip sandwich, instant pot beef, instant pot chuck roast, instant pot french dip, instant pot recipes, instapot french dip, pressure cooker french dip, pressure cooker recipes
Tried this recipe?Mention @pressurecookrecipes or tag #AmyJacky!

 

Step-by-Step Instant Pot French Dip Cooking Guide

Here are the ingredients for Instant Pot French Dip Sandwiches.

Instant Pot French Dip | Pressure Cook French Dip Recipe Ingredients

*Note: If you don’t want to use fish sauce, you can substitute it with another tablespoon of regular soy sauce. 🙂

1

Brown Chuck Roast Steak


Heat up Instant Pot using Sauté More function.

*Tip: For older version, press “Saute” button, then “Adjust” button. For newer versions, press “Saute” button twice.

Instant Pot Saute More Function

Wait until it says HOT (takes roughly 8 minutes).

*Pro Tip: You really want the Instant Pot to be as hot as it can be to allow for maillard reaction.

Pat dry the chuck roast steak and lightly season one side with salt and black pepper.

Instant Pot French Dip | Pressure Cook French Dip: season 2 to 2.5 inches thick chuck roast steak

Drizzle the inner pot with 1 tbsp olive oil.

Then, place the seasoned side of chuck roast steak in Instant Pot Pressure Cooker.

Instant Pot French Dip | Pressure Cook French Dip: brown chuck roast in Instant Pot Pressure Cooker

Lightly season the other side with more salt and black pepper.

*Pro Tip: Brown each side for 10 minutes to develop some awesome deep flavors.

Instant Pot French Dip | Pressure Cook French Dip: brown both sides of seasoned chuck roast in Instant Pot Pressure Cooker

*Note: If you prefer a “Dump-it-all-in” Recipe, you can skip the browning and saute steps.

2

Saute Onion and Garlic


Set browned chuck roast steak aside.

Add in the sliced onions, then saute until softened. It takes roughly 3 – 4 minutes.

Instant Pot French Dip | Pressure Cook French Dip: saute sliced onions in Instant Pot Pressure Cooker

Now you will want to set aside roughly of the softened onions. We will use these later.

Instant Pot French Dip | Pressure Cook French Dip: set aside softened onions

Add in minced garlic, a pinch of dried rosemary, a pinch of thyme, and 2 bay leaves.

Instant Pot French Dip | Pressure Cook French Dip: add garlic, herbs in Instant Pot Pressure Cooker

Saute for another minute.

*Pro Tip: Your Instant Pot will stop sauteeing after 30 minutes. Just turn it back on again by pressing “Saute” button. 🙂

3

Deglaze Instant Pot


Pour 1 cup unsalted stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon.

Instant Pot French Dip | Pressure Cook French Dip: deglaze Instant Pot Pressure Cooker with unsalted stock

4

Pressure Cook Chuck Roast


Add in 1 tbsp (15ml) soy sauce, 1 tbsp (15ml) fish sauce, and 1 tbsp (15ml) Worcestershire sauce. Give it a quick mix.

Instant Pot French Dip | Pressure Cook French Dip: add soy sauce, fish sauce, worcestershire sauce in Instant Pot Pressure Cooker

Place browned chuck roast steak back in the Instant Pot and partially submerge it into the liquid as best as you can.

Instant Pot French Dip | Pressure Cook French Dip: pressure cook chuck roast in Instant Pot Pressure Cooker

With Venting Knob at Venting Position, close the lid and turn Venting Knob to Sealing Position.

Instant Pot Pressure Cooker High Pressure 45 minutes

  • Pressure Cooking Method: Pressure Cook at High Pressure for 45 minutes + 25 minutes Natural Release

After 25 minutes, release remaining pressure by turning Venting Knob to Venting Position. When Floating Valve drops, open the lid carefully.

Instant Pot French Dip | Pressure Cook French Dip: pressure cooked chuck roast in Instant Pot Pressure Cooker

5

Simmer Au Jus Sauce & Shred Beef


Set aside chuck roast steak in a mixing bowl. Shred the beef with 2 forks. It should be “fork tender”! 🙂

Instant Pot French Dip | Pressure Cook French Dip: shred pressure cooked beef

While you are shredding the beef, bring Au Jus sauce back to a boil with the “Saute” function.

Instant Pot French Dip | Pressure Cook French Dip: simmer Au Jus sauce in Instant Pot Pressure Cooker with Saute function

Add in the reserved onions, then let the Au Jus sauce reduce for 5 – 10 minutes.

Taste & adjust seasoning accordingly.

*Pro Tip: Reducing the Au Jus sauce will naturally thicken it. If you find the Au Jus sauce to be too oily, you can use a Fat Separator to filter out the fat.

6

Assemble & Serve Instant Pot French Dip Sandwiches


Optional Step: While the Au Jus sauce is reducing, preheat oven to 350°F.

Layer 1 loaf of french bread with slices of Swiss cheese on top. Place it in the oven until the cheese begins to melt.

Layer shredded beef and onions on top of the sandwich.

Instant Pot French Dip | Pressure Cook French Dip: Assemble French Dip Sandwich

Serve Instant Pot French Dip Sandwiches with Umami Au Jus sauce on the side. Yes!! You did it!!

Instant Pot French Dip | Pressure Cook French Dip | Instapot French Dip Sandwiches | Beef Dip | Instant Pot Chuck Roast | Instant Pot Beef Recipes

Enjoy your Umami Instant Pot French Dip!~ 🙂


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  1. I am making this tomorrow and just wanted to know if it is the same instructions for an 8 qt instant pot or if I should add additional liquid? I am very excited to make this! Thanks in advance.

  2. This was SOOOOO good!!! Easy to make and good for groups! If I need more au jus, should I just add more chicken broth?

    1. Hi Kelly,

      thank you for your kind words 🙂

      You will most likely want to add some more seasoning as well. Please taste and adjust accordingly.

      Please take care & have a wonderful weekend
      Jacky

  3. This was so flavorful and delicious! We added some horseradish to the sandwich to give a little boost. My family loved it! Thank you Jack and Amy for great recipes!

  4. Hi Amy & Jacky,

    What time would I use if I am using 1 inch steaks?

    Thank you for your recipes! They are always my “go to” recipes when I use my Instant Pot!

    Patti

    1. Hi Patti,

      thank you so much for your kind words and question 🙂

      1 inch chuck roast steak will be 35 – 36 minutes + 20 minutes natural release.

      Please take care and have a wonderful weekend!
      Jacky

  5. Hello Amy and Jacky,

    First and foremost, I only use your recipes because I’m in love. I’m American Cantonese and I’m so impressed with the recipes. I’m fairly new to the IP world still. Can I cook double the portions (about 5 lbs of meat) in the IP? Or will it compromise taste and not work.

    Thank you!

    1. Hi Stephanie,

      Thank you for your kind words & question 🙂

      It will work fine. As long as the pieces are at the same thickness, the cooking time will be the same.

      Please take care & have fun cooking
      Jacky

    1. Hi Melissa,

      Happy to hear your family enjoyed it!!
      Thank you so much for your kind words on the recipe 🙂

      Please take care & have fun cooking
      Jacky

  6. I have the ninj foodi . Have not used it yet so I want to know if I can make this recipe in it and would I do it the same way???

  7. Wow! You nailed it! My husband & I bought a strip loin to cut up for steaks, it was super tough. After trying the first two steaks my husband looked into the freezer & saw the rest of the vacuum sealed packages & said, “What now?”. I said I’d find something to do with them in the Instant Pot. This recipe is second to none. Period. I took 3 packages, so 6 steaks, still frozen two high & followed the recipe. Only change I had to make was the fish sauce, didn’t have any, so used 1/2 Tbsp of oyster sauce instead. Had to use a slotted flipper to take them out of the pot they were so tender! The flavour beats any restaurant French dip we’ve ever eaten, most definitely a keeper. Great job.

  8. Everybody loved it. I’m so glad you do the step by step pictures. Really helpful. I did not use French bread, but French rolls instead.

  9. I used a top sirloin roast I had in my freezer, however I think a cheaper cut of meat would do better. Something with a little more fat perhaps. Also, I didn’t have the “salt free” beef stock so I used what I had on hand and it was a little too salty for us. I did have the fish sauce which also makes it a bit more salty. It was still a very tasty meal and we really enjoyed it.

    1. Hi Kelly-Jo,

      Thank you so much for your kind words on the recipe 🙂

      When using salted stock, you will want to taste and adjust the seasoning ingredients accordingly.

      Have fun cooking & please take care
      Jacky

  10. My family ate EVERY SINGLE DROP of this!!! The meat was flavorful and the sauce was not heavy or overly salty. ALL FLAVOR!!! I didn’t have fish sauce (my jar was expired 🙁 ) But I can’t wait to try it again with that extra umami flavor. We ate it on french rolls with melted provolone.

    1. Hi Tammy,

      Late Reply (We were on a trip to Asia)! Thank you for your question 🙂

      It will not be as tasty, but it will work fine.
      Stew cut beef will take roughly 10 minutes and 10 minutes natural release.

      Please take care & have fun cooking
      Jacky

  11. Looks really good. Do you think you could use a bottom round roast instead? I have to watch the amount of fatty meat due to my gallbladder. Would the time change? Thanks!

    1. Hi Sara,

      Late Reply (We were on a trip to Asia)! Thank you for your kind words & question 🙂

      The cooking time will be the same, but bottom round roast is not too suitable for prolong pressure cooking.

      Please take care & have fun cooking
      Jacky

    1. Hi Lori,

      Late Reply! (We were on a trip to Asia) Thank you so much for your kind words on the recipe 🙂

      Have fun cooking & please take care
      Jacky

  12. Just made this recipe for lunch, yes on the first day of Lunar New Year! It tasted perfect! The instructions are super clear and easy to follow. I set out all the ingredients amounts in place and follow the recipe throughout. The only exception was that I browned the chuck roast for 7 minutes each side, followed by the onions in a cast iron skillet as there is more surface space. I was amazed at how melt in the mouth tender the chuck roast was after the total pressure cooking time. The sauce was so flavorful and it tasted exceptionally good! I made fresh homemade baguettes to go with it so it tasted out of the world good! I am so happy to make this recipe rather than to cook fish or prawns for Lunar New Year! Thank you so so so so much for this wonderful recipe and I have to say both of you are food Geniuses with incredibly good taste buds! Many thanks once again and of course, I really trust all your recipes! One can never go wrong by following your recipes. I have one wish; I hope that you can release your cookbook! It is more convenient to bring a cookbook to my kitchen counter rather than a laptop! Haahaa Happy Lunar New Year Amy and Jacky!

  13. I have made this twice and the family loved it. Second time the meat was very tough and chewy – any thoughts as to why? This time I ended up immersion blending the sauce as it thickened, since I have children who love flavour but are sensitive to texture. The sauce was amazing, but the meat was disappointing in tenderness. Cook longer? Shorter?

    1. Hi Diane,

      Hope you had a wonderful New Year 🙂
      Thank you so much for your kind words on the recipe!

      Was it chuck roast? It could just be a leaner cut. Try looking for one that is well marbled.

      Happy New Year & please take care
      Jacky

  14. This was my first instant pot recipe and it was delicious. My entire family of 6 loved it. They are already asking when I can make it again.

    1. Hi Sieglinde,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question! It really depends on how many people you will be cooking for and if you want any leftovers.

      Happy New Year & please take care
      Jacky

  15. This was wonderful. I loved it. I would have liked it more if it had some mushrooms in it but then it wouldn’t have been a true French Dip. The dipping sauce was so yummy I drank what was left.

  16. I made this tonight. Had a small roast. I was a bit disappointed. I could not shred but did thinly slice. I was afraid it would be dry and tough. But wasn’t. Might cook a little longer next time. The oniony sauce is heavenly. I could actually eat the onion sauce on a slice of bread with melted Swiss cheese without the meat. Delicious. It fed 3 of s. And I have enough left for 2 or 3 more people. Thanks

    1. Hi Muriel,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words and honest feedback on the recipe!

      Happy New Year & please take care
      Jacky

  17. This was a Great Hit! All the flavors were awesome! I followed your instructions and it was awesome! I sauteed some red pepper to put on the sandwiches! Thank you so much and will make this again!

  18. Best Beef Dip ever-better than the pub! Fish sauce doesn’t tast like fish when it’s cooked I don’t know why but don’t worry!!!
    Thanks for this recipe:)

  19. What is fish sauce? When I think of fish sauce, tartar sauce comes to mind, but nothing else. Please help because I really want to make this!

    1. Hi Jennifer,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. Fish sauce is liquid condiment made from fish and is very popular in East Asian.

      For the best fish sauce, search for Red boat fish sauce on amazon.

      Happy New Year & please take care
      Jacky

  20. This was divine. Did not change anything. Used “claws” that you use to shred smoked pork shoulder to make the meat very fine for sandwiches. Toasted the french bread with the swiss on it to warm the bread and get the cheese melty. Not one drop of anything left!

    1. Hi Jennifer,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you so much for your kind words on the recipe!

      Happy New Year & please take care
      Jacky

  21. Hope you had a very Merry Christmas and a Happy New Year! I recently discovered some recipes from you on my Google feed! These look so amazing!! I will be trying them all. Also, I bought Instant Pots for the adults in our family and shared your recipes with all of them. They loved the recipes and will be trying them. I will subscribe too. Don’t want to miss out.
    Thank You!
    Very much
    Sincerely
    Holly

  22. Followed the directions to the letter, including the fish sauce, and it turned out AMAZING. I was skeptical at first, I’ll admit, but will definitely be making this again ASAP! The only modification I would make would be to have another full loaf of bread on hand. I made 3 lbs of meat and we only used about half of that on the full loaf of french bread. I wish we’d have had more bread, we’d probably have eaten it all in one setting! 🙂

    1. Hi Danielle,

      Hope you had a wonderful New Year & Christmas 🙂
      Thank you for your question. You can make this with a frozen roast, but thawed roast will work better 🙂

      Happy New Year & please take care
      Jacky

    1. Hi Michele,

      Hope you had a wonderful Christmas Holiday 🙂 Thank you for your question.

      The cooking time will depend on the thickness of the meat. If it is thicker, I recommend increasing the cooking time by 5 – 8 minutes.

      Please take care & have a wonderful weekend
      Jacky

  23. I put aside 1/3 of the onions raw. I didn’t realize they were to be cooked. Can I still add the raw onions after I pull out the roast?

    1. Hi Esther,

      Merry Christmas and thank you for your question 🙂

      Yes, you will want to simmer the raw onions for roughly 5 minutes.

      Please take care & have a wonderful Christmas Holiday!
      Jacky

  24. I almost never braise beef without red wine (thank Julia Child for this). I did a double deglaze, the first one with red wine and second with chicken stock. After the onions softened some I deglazed with red wine and let that almost cook away, then added Italian seasoning, about 1/2 teaspoon and bay leaves and garlic, then let that get fragrant. The rest of the sauces and stock are last. Then the meat. Just my take on this very good recipe.

  25. If I want to half this recipe with only about a pound or so of chuck roast steak will the cooking time remain the same? Only cooking for two! Thanks!

    1. Hi Larry,

      Thank you for your question 🙂

      Reduced sodium chicken bone broth will work, but you may not want to seasoning the chuck roast steak before browning.

      Please taste and adjust accordingly.

      Please take care & have a wonderful Christmas holiday!
      Jacky

  26. Must…MUST! make this ASAP! I hope in the new year you might develop some little recipes for us singles who opted for the 3 Qt. Mini IP. I’ve tried adapting recipes for the smaller pot…some successes but also some major flops! Anyway, thanks for all you do in testing and creating deliciousness for the “pot heads” out in cyberland.

    1. Hi Vivian,

      thank you once again for your kind words and support 🙂

      Our recipes are developed in the 6 quarts and for most of them you will not need to divide the recipe in half (as long as the meat fits)

      For recipes with a lot of liquid such as chili, soups, pasta, congees, stocks…etc, you will want to cut them by half in the 3qt.

      The cooking time will stay the same!

      Take care!
      Jacky

  27. I made this tonight and it was really good! It was easy to make and didn’t require a lot of prep time, including searing the meat, which is really valuable to me. Thank you for your recipes!

  28. I make this all the time! The only thing I do differently is that I’ll skip the soy sauce and add a can of Campbell’s French Onion soup. It’s basically oniony sodium but I find it adds a depth that I can’t get – especially if you’re using a poultry based stock (or worse – ew! – a boxed
    broth!).
    Green peppers and pepperoncinis (sp?) can be used, too along with a little wine. Just be sure to add that wine in when you deglaze the pan because the alcohol won’t burn off in the IP. (That’s right, right? ?)

    Anyways, thank you SO MUCH for your recipes. I bought my IP in May and have lost 49 pounds by using your recipes for it. Having a quick food option really cuts down on all the takeout and I don’t have to cook for 3 hours to get my favorite foods.
    Thanks!!!

  29. Made it tonight and it was a hit! Super flavorful and just like the restaurant. All the recipes I’ve made from your site have been better than expected. Thanks!

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