Instant Pot French Dip sandwiches are juicy and very flavorful. Tender meat in a spiced gravy is as good, if not better than you will get at a restaurant.
Instant Pot French Dip
We love sandwiches in this house and we love French Dip Sandwiches.
There is a very famous sandwich shop in Downtown, LA called Phillipe’s French Dip. I’ve been there many times over the years.
Legend has it that the owner, Phillipe Mathieu, who is French, was preparing a sliced beef sandwich for a policeman and accidently dropped the French roll into the roasting pan full of drippings from the meat
The officer loved the sandwich so much, he came back the next day and asked for another sandwich with the roll dipped into the pan juices. I decided to make Instant Pot French Dip Sandwiches.
Last time we visited the sandwich shop, we were not impressed with our meal, so, it gave me the idea to use an Instant Pot DUO Plus, Mealthy MultiPot or Pressure Cooker and make my own recipe at home.
Cast of Ingredients for Instant Pot French Dip
This is a very short cut recipe with few ingredients. In my cookbook, This Old Gal Pressure Cooker Cookbook, you will find a wonderful Instant Pot French Dip recipe.
The tougher cuts of meat work best in this recipe, such as, Chuck Roast, Rump Roast, Shoulder Roast, Brisket, Top/Bottom round.
This is a great recipe for a Freezer Meal!
Trim Meat and Place in Pressure Cooker
Trim your meat really well and then drop it into your Instant Pot or Pressure Cooker.
Do I Need to Brown Beef for Instant Pot French Dips?
- No. This is one of the beauties of using an Instant Pot, Mealthy MultiPot or Pressure Cooker.
- It is not necessary to brown roasts when cooking under pressure.
- The Maillard reaction happens when meat is under pressure!
- There will be no loss of flavor from not browning the meat first. In fact, you won’t be able to tell the difference if you brown or not, so, why waste the time?
This recipe is so flexible, you can use lamb, pork or any other tough meat that needs a longer cook time.
If your roast is large, cut it into quarters.
Add Seasoning
I used a couple packets of Good Seasonings Italian Salad Dressing & Recipe Mix.
If you use plain Italian Seasoning, you will need to add some salt, if there is no salt in the mix.
For other tastes and flavor, you can use this same method to make a bazillion different recipes, just by changing up the seasonings.
Add Beef Broth, Stock or Consommé
I keep a lot of Homemade Pressure Cooker Bone Broth (Stock) in my freezer, so that is what I used.
You can use any boxed or canned Beef Broth, Beef Stock or Beef Consommé.
Feel free to add any other type of stock to change up the flavors of your Instant Pot French Dip.
Pepperoncinis are ready for the wet sauna!
We always have jars of Pepperoncinis in the house, as my husband loves to put them on sandwiches.
Toss at least 16 of them into your Instant Pot or Pressure Cooker cooking pot.
Add half the bottle of juice from the jar of Pepperoncinis in as well. Mix the Dry Seasonings into the liquid.
Mezzetta Italian Mix Giardiniera can be used in addition to the Pepperoncinis or in combination.
Both give similar results.
Yummy!
This looks so delicious.
If you let the pot sit for a while, you will be able to scoop out some of the liquid fat.
Shred Meat Well
Remove the chunk of meat from the Pressure Cooker cooking pot and use two forks or Meat Shredder Claws (that I own, but forgot to use) to shred it up really well.
Allow the Juice to cool in the refrigerator, so that the fat will rise to the surface.
And skim it off.
Or use a Fat Separator to remove all the fat and grease right away.
Shredded Beef – or Pork, or Lamb
Shred the meat really well, don’t miss any, as you don’t want chunks in your Instant Pot French Dip sandwich.
Add the meat back into the Pressure Cooker
Place the meat back into the pot of juice and you are ready to serve.
If you refrigerated your Italian French Dip overnight, after shredding, just place the meat back into the Instant Pot, Mealthy MultiPot or Pressure Cooker and heat for five minutes.
Toast and Butter Deli Rolls
Good deli rolls are very important. French Bread, Sour Dough bread all work well too! If you want a really nice way of toasting in your Air Fryer, check out this silly recipe Air Fryer Perfectly Toasted Toast, which makes the best toast and bagels. If you don’t have an Air Fryer, a toaster or oven will also work.
Rub fresh garlic on the buns, or sprinkle some garlic powder and then spread with butter or Ghee.
You can use butter, if you like. I love to use Homemade Ghee as much as possible, as it tastes great and holds up under high temperatures.
Toast buns, face side up until slightly golden.
Place meat and Pepperoncinis on bread
Add your meat and Pepperoncinis on top of the bottom roll. Cheryl, from one of my cooking groups, loves Spicy Pickles on her sandwich!
If you like, you can dip your bread into the juice first and close it right up. That would be a proper “French Dip.”
Add Cheese and Melt
If you like cheese, add any melting cheese on top of your sandwich. Mozzarella, Monterey Jack, Pepper Jack, Muenster, Munchie, Oaxana, etc.
Place the bottom of the sandwich back in your Air Fryer or Toaster Oven and let it melt for about 20 seconds. My husband loves cheese, so he got a good amount.
I don’t like cheese on my meat sandwiches, so I went without.
Instant Pot French Dip
Using a Fine stainless steel mesh strainer, pour some of the juice into a Bellemain Porcelain Ramekins and serve one to each person.
Enjoy your Instant Pot French Dip sandwich with Salad Bar Green Pea Salad, Pressure Cooker Summer Picnic Potato Salad, or KFC Coleslaw.
More Instant Pot Beef Recipes to Make:
- Instant Pot Philly Cheesesteak Sloppy Joes
- Instant Pot Beef Stroganoff (Pressure Cooker)
- Instant Pot Beef and Macaroni {Bolognese}
Kitchen Equipment and Essentials
- Instant Pot, Mealthy MultiPot or Pressure Cooker
- Ultrean 8.5 Quart Air Fryer
- J.A. Henckels Classic 7-inch Hollow Edge Santoku Knife
- Amco Advanced Performance 18/10 Stainless Steel Measuring Spoons
- Culina Stackable (Dry) Stainless Steel Measuring Cups
- Anchor Hocking Glass (Liquid) Measuring Cups
- Porcelain & Bamboo Salt Box with Spoon
- My FANTASTIC Teak Cutting & Charcuterie Board
- 3.5 Quart Stainless Steel Mixing Bowl
- Reditainer Extreme Freezer Containers
- Freezer Labels
- Bellemain Porcelain Ramekins
- Pepperoncinis
- Good Seasonings Italian Salad Dressing & Recipe Mix
- Homemade Pressure Cooker Bone Broth (Stock)
- Pepperoncinis
- Homemade Ghee – for the French Bread
- Meat Shredder Claws
- Fat Separator
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Here is the handy printable recipe:
Ingredients
- 2-4 Pounds Beef Chuck Roast (cut into quarters)
- 2 packets Zesty Italian Dressing Mix
- 15 oz Beef Consommé (or broth)
- 2 Tablespoons Soy Sauce
- 1 Tablespoon Worcestershire Sauce
- 1/4 cup Fresh Water
- 16-20 oz Pepperoncini Peppers (divided)
For the Sandwiches
- Garlic Powder (or fresh)
- French Bread Buttered/Toasted (or any Hoagie Sandwich Roll)
- Pepperoncini Peppers for topping
- Melting Cheese
Instructions
- Trim your roast and cut into 4 pieces. Place Roast, Consommé, Worcestershire Sauce, Seasoning packets, Soy Sauce, Water, 1/2 jar Pepperocini Juice and Pepperoncini Peppers to Pressure Cooker cooking pot.
- Lock on lid and close Pressure Valve. Cook at High Pressure for 55 minutes. When Beep sounds, allow a Full Natural Pressure Release.
- Remove beef from pot and shred well. Skim fat off juice and return beef to cooking pot.
To Serve
- Butter both sides of Deli Rolls and sprinkle garlic on both sides. Place in Air Fryer or under the boiler and toast until slightly golden. Place meat on top of bottom half of Deli Roll and top with cheese, if desired. Melt cheese in Air Fryer or under broiler.
- Place a couple of Pepperoncini Peppers on top of meat. Place top bun and cut sandwich on the diagonal. Serve with a Ramekin full of juice, for dipping.
Notes
Nutrition
PIN this Instant Pot French Dip!
Pressure Cooker Italian Drip Beef French Dip
My favorite IP recipe, and I have dozens. This is scrumptious!
Thanks, Dee! Jill
Hi! I have been making this recipe for years – it has become a family favorite. Thank you! I just re-printed and noticed you changed out the 1 tsp of sea salt for soy sauce and Worcestershire sauce. How does this change the flavor? What made you try out this combo instead of the salt?
Hi Lynn. In my opinion, it tastes even better, but do it how you like. Jill
I’ve made this and its delicious! My biggest complaint about most recipe sites is the Bla bla bla. I don’t care who likes the recipe, where you saw the recipe etc. I can read. I just want the recipe. If nothing else please put the recipe at the beginning for those of us that don’t want the bla bla bla.
Back atcha. I don’t care who complains about the posts or who is ungrateful for free recipes. If you don’t want the narrative, feel free to buy the cookbook or we can put you on paid monthly subscription without any ads.
This was delicious and very easy. Family loved it, served on brioche buns and it was a nice a light combination.
Thank you, Liv. Jill
Just made this for the family and it was fantastic. Wouldn’t change a thing!!
Novice here. After the cooking time, do you shut off the instapot or allow it to switch o we to warm as it NPR? Really looking forward to making this!! Thank you!
This was perfect, I added a 12 oz jar of banana pepper rings with the liquid instead of whole peperoncini because that’s what I had on hand most of the pepper rings disintegrated and it turned out so delicious. Thank you for the wonderful easy recipe.
My husband and I both agreed- super flavorful and super easy! A great recipe!!!!
How can I cut this recipe in half? Do I cut it all ingredients in half including the liquid and cook for half the time?
As a new Instant Pot user I have appreciated your website. Very good recipes and good advice. Thanks!
I made this for dinner last night, and it was AMAZING! I did use a combo of the pepperoncinis and giardiniera. It was the best Italian beef I’ve ever made. One thing, though, is that it took 42 minutes for NPR, and I actually ended up just releasing the rest (there wasn’t much) myself, because I was tired of waiting. Usually, when I cook in my IP, it takes about 20 minutes for NPR. I had 4.5lbs of beef in there, so could that have made the difference? I think I usually have 2-3lbs of meat for other recipes. Thank you for a great recipe — I’ll keep making it, even if the NPR does take forever! 😉
Just wondering what times you would use if you used a thinly sliced beef? I have 2.25lbs of Carne Picada I’d like to make French dip– tia!
Can’t wait to try this for dinner tomorrow
Why whole pepperoncini’s? Wouldn’t it be better/easier to use ones without the stems?
What if my roast is frozen?
I just purchased an 8 quart Instant Pot. This will be the first thing I make in it tomorrow (already bought all of the ingredients). Does it matter what size the Instant Pot is? I noticed your equipment list shows a 6 quart model. Any suggestions would be helpful and greatly appreciated.
I bought the Trader Joe’s thin sliced beef sirloin. 1.5 lbs. could I use this? How would I adjust?
Ps- I LOVE your recipes!!! Thank you so much. I use them everyday.
Hi Mary~
For thin sliced sirloin, you would only need to cook for 5 minutes at the most. A chuck roast or other tough cut of meat would taste better. Jill
Amazing!!! Love this recipe! Thx for all your work, love your recipes!!!
We LOVED this. I followed the recipe exactly and will do so again next time, but may make my own seasoning blend (I don’t like to use the prepackaged stuff). Can’t stop raving about it.
Also re: spiciness level – my two year old loved it but couldn’t dip in the juice, just had the sandwich. (He can handle a little spice but – he’s two, so… not much.)
How long does it cook in the pressure cooker? Recipe doesn’t say a time.
never mind- I see it now!
Your recipes sound great. I just received my new 8gt. Elite pressure cooker and need recipes.
Wonderful recipes.
Do the Pepperoncini’s make it spicy hot?
Muriel, not spicy hot, flavorful.
Jill
I don’t see a button to print this recipe out…I’ve probably overlooked it. Can you double check? I’ll rate it after I have made it.
Thanks!
Would this work with a sirloin tip roast?