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

Tried the Recipe? Rate it here 4.95 from 79 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~

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. 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 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. 4.95 from 79 votes Total: 1 hour 50 minutes Servings: 6 Calories: 369 kcal Author: Amy + Jacky Print Ingredients 2 - 3 pounds (965g) USDA choice grade chuck roast/Canada AAA grade blade roast , 2 - 2.5 inches thick 2 - 3 pounds (965g) USDA choice grade chuck roast/Canada AAA grade blade roast , 2 - 2.5 inches thick

6 (18g) cloves garlic , minced 6 (18g) cloves garlic , minced

3 (673g) onions , sliced 3 (673g) onions , sliced

1 cup (250ml) unsalted chicken stock or high quality beef stock 1 cup (250ml) unsalted chicken stock or high quality beef stock

1 tablespoon (15ml) regular soy sauce 1 tablespoon (15ml) regular soy sauce

1 tablespoon (15ml) fish sauce (can substitute with regular soy sauce) 1 tablespoon (15ml) fish sauce (can substitute with regular soy sauce)

1 tablespoon (15ml) Worcestershire sauce 1 tablespoon (15ml) Worcestershire sauce

1 tablespoon (15ml) olive oil 1 tablespoon (15ml) olive oil

1 pinch dried rosemary 1 pinch dried rosemary

1 pinch thyme 1 pinch thyme

2 bay leaves 2 bay leaves To Serve 1 loaf french bread 1 loaf french bread

2 - 3 slices Swiss cheese 2 - 3 slices Swiss cheese Tools Instant Pot Pressure Cooker Don't Miss This! Jump to our Step By Step Photo Guide 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. 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.

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. 🙂 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.

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 : 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~ 🙂 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. ♥ Spread the Love by sharing this recipe, so others can enjoy it too! Thank you 🙂 Recipe Notes: *Rate Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you! Nutrition Information: Calories: 369 kcal (18%) Carbohydrates: 12 g (4%) Protein: 33 g (66%) Fat: 21 g (32%) Saturated Fat: 8 g (50%) Cholesterol: 110 mg (37%) Sodium: 410 mg (18%) Potassium: 774 mg (22%) Fiber: 2 g (8%) Sugar: 5 g (6%) Vitamin A: 20 IU Vitamin C: 9.6 mg (12%) Calcium: 64 mg (6%) Iron: 3.9 mg (22%) 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. *Note: If you don’t want to use fish sauce, you can substitute it with another tablespoon of regular soy sauce. 🙂

1 SUBSCRIBE FOR FREE RECIPES + TIPS Tried & True Recipes Delivered To Your Inbox Weekly. 100% Free! SUBSCRIBE! Please check your inbox (sometimes Junk Box) and confirm your subscription! Then, add our email address to your contact list to ensure you will receive our recipes, tips, and giveaways! 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. 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. Drizzle the inner pot with 1 tbsp olive oil. Then, place the seasoned side of chuck roast steak 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. *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. Now you will want to set aside roughly ⅓ of the softened onions. We will use these 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. 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.

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. Place browned chuck roast steak back in the Instant Pot and partially submerge it into the liquid as best as you can. With Venting Knob at Venting Position, close the lid and turn Venting Knob to Sealing Position. 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.

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