Instant Pot French Dip

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These Instant Pot French Dip sandwiches are loaded with tender, juicy, shredded beef that cooks in just about 90 minutes from start to finish! This one will quickly earn a spot in your monthly family dinner rotation!

You’ll Love These

• These sandwiches are freaking amazing. Seriously – the beef just falls apart it’s so tender and juicy. And the instant pot does all the work for you in a relatively short amount of time! Start dinner around 4pm and you’ll be eating by 530-6!
• If you’re new to the instant pot, this is a simple, easy recipe that would be great for your first try! You get some practice using the saute function, you can test out the manual setting AND get to see how the natural release work – which, spoiler alert, is pretty underwhelming! The steam just slowly escapes. But it’s great for keeping the meat juicy!
• If you don’t have an instant pot, fear not! You can use a slow cooker instead! I would recommend still searing the roast in oil and sauteing the onion and garlic in a pot on the stove. But other than that, the process is pretty much the same. Add the seared roast, sauteed onion and garlic, broth, Worcestershire, thyme, oregano, and salt and pepper to a crockpot and set on high for 4-6 hours (or on low for 8-10 hours) or until the beef shreds easily.

Instructions

Heat oil in the instant pot set to the saute function. Season roast on all sides with salt and pepper.

Sear roast, cooking for about 2-3 minutes on each side or until a dark golden brown crust forms on all sides. Set roast aside.

Keeping the instant pot on the saute function, add onion and garlic along with a large pinch of salt and pepper and cook for 4 minutes, stirring frequently.

Add a splash of beef broth to the pot and deglaze the pan, scraping all the yummy bits off the bottom.

Add beef roast back to the instant pot.

Add beef broth, Worcestershire, thyme, oregano and a couple large pinches of salt and pepper to the instant pot.

Seal instant pot and pressure cook for 75 minutes using the manual setting. Let the instant pot naturally release.

Shred beef with two forks.

Slice French baguette lengthwise and place on a baking sheet, cut side up. Layer shredded beef on one side of the baguette and sliced provolone on the other. Broil for 1-2 minutes or until the cheese melts.

Strain cooking liquid from the instant pot and serve with French dip sandwiches. Drizzle sandwiches with horseradish sauce and garnish with fresh parsley if desired.

Tips

• Don’t skip the sear! The sear is really going to add another layer of flavor to the meat and help it to lock in all the juices and keep it moist. It’s so convenient that the instant pot has the saute function built right in so instead of dirtying another dish and firing up the stove, you can saute the roast right in the instant pot! Trust me, it’s worth the extra few minutes.
• It can be tempting to just use the quick release setting when you’re finished cooking the beef. I urge you not to, however! The natural release setting is going to slowly allow the pressure to reduce and the steam to escape. This will ensure that the meat stays tender and juicy and doesn’t dry out. The quick release setting is going to allow the steam to escape quickly and along with the steam will go all of the juices leaving you with a dried out roast!
• You can also cook a larger roast – say 3-4 pounds – using this recipe too! You’ll just need to increase the pressure cooking time. I’d recommend for a 3-4 pound roast cooking for 90 minutes and then testing to see if it’s tender. If it’s not, just seal it up again and cook for another 15-20 minutes.

Family Favorite Dinners

• Easy Instant Pot Banh Mi
• Slow Cooker Barbacoa Beef Tacos
• Beer Braised Beef Short Ribs
• Quick Italian Meatloaf
• Shredded Short Rib Chili

Instant Pot French Dip

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★★★★★

5 from 1 reviews

• Author: Kylie Lato
• Prep Time: 5 minutes
• Cook Time: 90 minutes
• Total Time: 1 hour 35 minutes
• Yield: 8–10 servings 1x

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Description

These Instant Pot French Dip sandwiches are loaded with tender, juicy, shredded beef that cooks in just about 90 minutes from start to finish! This one will quickly earn a spot in your monthly family dinner rotation!

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Scale 1x2x3x

Ingredients

• 2 tablespoons olive oil
• 2 lbs. chuck roast
• 1 yellow onion, roughly chopped
• 6 cloves garlic, smashed
• 32 oz. beef broth
• 1/4 cup Worcestershire sauce
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• Kosher salt
• fresh cracked pepper

Serve with:

• 10 oz. loaf French baguette
• provolone cheese
• horseradish sauce
• fresh chopped parsley

 

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Instructions

1. Heat oil in the instant pot set to the saute function.
2. Season roast on all sides with salt and pepper.
3. Sear roast, cooking for about 2-3 minutes on each side or until a dark golden brown crust forms on all sides. Set roast aside.
4. Keeping the instant pot on the saute function, add onion and garlic along with a large pinch of salt and pepper, and cook for 4 minutes, stirring frequently.
5. Add a splash of beef broth to the pot and deglaze the pan, scraping all the yummy bits off the bottom.
6. Add beef roast back to the instant pot.
7. Add beef broth, Worcestershire, thyme, oregano and a couple large pinches of salt and pepper to the instant pot.
8. Seal instant pot and pressure cook for 75 minutes using the manual setting.
9. Let the instant pot naturally release.
10. Shred beef with two forks.
11. Slice French baguette lengthwise and place on a baking sheet, cut side up. Layer shredded beef on one side of the baguette and provolone on the other. Broil for 1-2 minutes or until the cheese melts.
12. Strain cooking liquid from the instant pot and serve with French dip sandwiches.
13. Drizzle with horseradish sauce and garnish with fresh parsley if desired.

Notes

Don’t skip the sear! The sear is really going to add another layer of flavor to the meat and help it to lock in all the juices and keep it moist. It’s so convenient that the instant pot has the saute function built right in so instead of dirtying another dish and firing up the stove, you can saute the roast right in the instant pot! Trust me, it’s worth the extra few minutes.

It can be tempting to just use the quick release setting when you’re finished cooking the beef. I urge you not to, however! The natural release setting is going to slowly allow the pressure to reduce and the steam to escape. This will ensure that the meat stays tender and juicy and doesn’t dry out. The quick release setting is going to allow the steam to escape quickly and along with the steam will go all of the juices leaving you with a dried out roast!

You can also cook a larger roast – say 3-4 pounds – using this recipe too! You’ll just need to increase the pressure cooking time. I’d recommend for a 3-4 pound roast cooking for 90 minutes and then testing to see if it’s tender. If it’s not, just seal it up again and cook for another 15-20 minutes.

• Category: Main Dish
• Method: Instant Pot
• Cuisine: American

Keywords: shredded beef, shredded beef sandwich, instant pot beef