Make the best Instant Pot French Dip sandwiches au jus tonight using a tender chuck roast pressure cooked in a rich, homemade beef gravy. This recipe delivers deli-style flavor with minimal fuss and a much lower sodium profile than many boxed-pack or canned alternatives.
Many of my favorite Instant Pot meals begin with a boneless chuck roast. When pressure cooked, roasts become incredibly tender in a fraction of the time required by a slow cooker. These French Dip sandwiches are no exception — they turn out juicy, flavorful, and ready in under two hours from start to finish.
What’s in a French Dip?
A classic French dip is simply roast beef served on a roll with a side of gravy for dipping — “au jus” literally means “with juice.” Despite the name, this sandwich is American diner comfort food: straightforward, satisfying, and easy to make at home. The centerpiece is a well-seasoned roast and a flavorful au jus that enhances every bite.
Lower-Sodium Version
Many homemade French dip recipes rely on beef consommé, French onion soup mix, or seasoning packets that are convenient but often very high in sodium. This Instant Pot method uses regular beef broth, fresh or dried onion, garlic powder, salt and pepper, plus a splash of Worcestershire and red wine. These simple ingredients build complex flavor while keeping sodium under control.
How to Make French Dip in the Instant Pot
Start by cutting the chuck roast into three or four large pieces so it cooks evenly and more quickly. Mix the seasonings — dried minced onion, garlic powder, sea salt and black pepper — and rub them over the meat. Let the seasoned roast rest while you sauté the onions.
Use the Instant Pot’s Sauté function: heat a tablespoon of olive oil, add sliced onion, and cook until slightly soft or longer if you prefer caramelized onions. Then pour in the beef broth, red wine and Worcestershire sauce and scrape the browned bits from the bottom of the pot to deglaze. Let the liquid reduce a few minutes to concentrate flavor.
Turn the pot off, nestle the seasoned roast pieces into the aromatic liquid, and press down so most of the meat is covered. Lock the lid, set the valve to sealing, and pressure cook for 60 minutes. Allow a natural release for about 15 minutes, then quick-release any remaining pressure. The meat should be so tender it shreds easily with a fork.
Return the shredded beef to the cooking liquid to rest and soak up more flavor while you prepare the rolls and cheese. Straining the gravy will give a clearer au jus, but you can also serve it as-is with onions for a rustic dip.
What to Serve with French Dip Sandwiches
Serve the shredded roast on toasted French rolls or any firm sandwich rolls. Top with provolone or Swiss cheese and briefly broil until the cheese melts. Pour the au jus into small bowls for dipping. Simple sides work best: chips, frozen or homemade fries, and pickles keep this feeling like classic deli comfort food.
Instant Pot French Dip Recipe
Equipment: Instant Pot or other electric pressure cooker (6-quart or 8-quart)
Servings: About 8 sandwiches
Prep Time: 10 minutes • Pressure Time: 60 minutes • Natural Release: 15 minutes
Ingredients
- 3.5 lb chuck roast, cut into 3–4 large pieces
- 1 tablespoon dried minced onion
- 2 teaspoons garlic powder
- 1½ teaspoons sea salt
- 1 teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 large onion, sliced
- 1 cup beef broth
- ½ cup dry red wine (optional but recommended)
- 1 tablespoon Worcestershire sauce
- Sandwich rolls and provolone or Swiss cheese, for serving
Instructions
- Cut the chuck roast into 3 or 4 large pieces and season all over with dried minced onion, garlic powder, sea salt, and black pepper. Set aside.
- On the Instant Pot, select Sauté. When hot, add olive oil and sliced onion. Cook until the onion is slightly soft or longer for more caramelization.
- Add red wine, beef broth, and Worcestershire sauce. Scrape any browned bits from the bottom of the pot and allow the liquid to reduce for 2–5 minutes if desired.
- Press Cancel. Place the seasoned roast into the pot, pressing it down so most of the meat is in the liquid. Secure the lid and set the vent to Sealing.
- Select Pressure Cook (or Manual) and set to 60 minutes high pressure. The pot will take several minutes to reach pressure before the cook time begins.
- When the cook cycle ends, allow a natural release for about 15 minutes, then quick release any remaining pressure. Remove the lid, shred the meat with forks, and return it to the juices to stay warm.
- To assemble sandwiches: split rolls, toast or broil open-faced (brush with melted butter or garlic butter if desired). Fill with shredded beef, top with provolone, and broil until the cheese melts. Serve with small bowls of au jus for dipping.
Notes
This recipe was tested in a 6-quart Instant Pot but works in other pressure cookers, including 8-quart models, with the same times and amounts. Use a dry red wine you enjoy drinking; the wine helps tenderize the meat and adds depth. You may omit the wine, but meat may require slightly longer cooking to reach the same tenderness.
Nutrition (approximate per serving)
Calories: 360 kcal • Sodium: varies by broth • Carbohydrates: low • Protein: moderate
