Instant Pot French Dip Sandwiches - Traditional - Dump and Go Dinner

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Instant Pot French Dip Sandwiches - Traditional - Dump and Go Dinner

The Cook
4 Servings
7 Ingredients

This Instant Pot version of our simple yet classic French Dip sandwiches yields a mouthwateringly tender roast imbued with rosemary, garlic, and just the right amount of umami to keep you enticed. Easy and freezer friendly, this is a meal that is apt to become a fast favorite.

4 Servings
7 Ingredients


  • 2 pounds quarter Beef Roast
  • ½ teaspoons Bouillon, Beef, Granules
  • 1 teaspoon Black Peppercorns
  • 1 ½ teaspoons Rosemary, Dried
  • ½ teaspoons mince Garlic, Cloves
  • ⅓ cups Soy Sauce
Serving Day Ingredients
  • 4 individual Hamburger Buns, White



  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

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Make From Frozen Serving Day Directions

Prog. Pressure Cooker

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Make It Now Cooking Directions

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Join the discussion
  1. Hi! Are the Serving Day instructions correct? Step 1 references a 64 oz container, but the supply list says to use freezer bags. Also, are we not to add water if cooking from frozen? Thanks much!

    1. Hi Danielle, this recipe is adapted from an original recipe where we recommended freezer bags for containers. We recommend the 64oz containers for the Instant Pot version of this recipe because it’s frozen in a perfect shape to drop right into the IP! Either will work fine – it’s your choice! When cooking from frozen you’ll notice the serving day instructions say to add enough water to cover the rest. Enjoy!

      1. It says “Thaw: Prep from frozen” but you mention the shape of containers. If it’s thawed, the shape of the containers shouldn’t matter unless it’s implied you can drop it in frozen.

        Can you explain what you mean by “Thaw: Prep from frozen”?

        1. We recently added this instruction that has confused our Instant Pot users, understandably. We are working on a language fix. “Thaw: Prep from frozen” means “This recipe does not need to be thawed”.

  2. What are you dipping it in? A french dip usually has an au jus, hence the name french dip? Am I missing a part of the recipe? Thanks 🙂

    1. The liquid that the roast cooks in makes the au jus. After cooking, I remove the beef and shred separately and strain the liquid it cooked in for dipping.

  3. A family favorite recipe! Just a note, I’ve made this several times in my Instant Pot and it shreds better if cooked longer. I usually cook mine for 60 min. That is with a fresh roast (not frozen) that came from the fridge.

    1. Chuck roast is the best choice for pressure cooking. You don’t want a roast that is really lean or it will just be tough.

  4. I chose a top round roast for this but next time I will go with a chuck roast. The top round shredded beautifully after 60 minutes from frozen but was a little dry. It seemed like a lot of liquid and I thought the au jus was a little light, personally. I will say we made one container, so four servings. I planned to eat one half of a serving and still couldn’t eat it all. I feel that 2 pounds of roast could easily feed more than 4 unless you are feeding teenage boys. My husband absolutely loved it and I’m looking forward to making this again.

  5. I usually make this recipe with a jar of sliced pepperoncini peppers, a whole onion sliced thin and voila…a beer or two. Yep. Salt, Pepper…(understood).
    Everyone probably changes it a little.

  6. Given that *all* bouillon products on the market contain MSG (yes, even the organic offerings labelled “MSG free”) and other unhealthy additives, and given that liquid is required for pressure cooking anyway, I will omit the bouillon and add liquid broth in an equivalent amount (usually 1 tsp bouillon=1 cup broth).

  7. How do you think the meat would taste if I precook the roast, shred and then freeze? If I try that, how long should it take to reheat pre-cooked meat in the InstaPot?

  8. I usually use Better Than Bouillion, rather than actual bouillon cubes. Would this work for this recipe? If so, do I dilute the Better Than Bouillion paste with water, as the normal instructions for cooking with this product? Or leave it as a paste in the frozen zip lock?

    1. Hi Beth – We leave the cut of beef up to you as we know you may want to buy what’s on sale or what you prefer – bottom, chuck, round would all work.

    1. You can use any cut of beef roast that you prefer – Chuck roast, round roast, rump roast, etc. We are vague intentionally so that you can feel free to use whatever cut of meat you prefer or is on sale.

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