Instant Pot® French Dip Recipe

Name: Instant Pot® French Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds beef cross rib roast, surface fat removed; salt and ground black pepper to taste; 2 tablespoons avocado oil, or more as needed; 1 medium onion, finely chopped; 2 large cloves garlic, finely chopped; 1/4 cup dry red wine; 2 cups beef broth; 1 tablespoon soy sauce; 1 teaspoon apple cider vinegar; 1 teaspoon salt; 1 teaspoon dried parsley; 1 teaspoon dried thyme; 1/2 teaspoon ground black pepper; 1 teaspoon browning sauce; 8 slices provolone cheese, or to taste; 8 ciabatta rolls, split

Servings: persons

2 pounds beef cross rib roast, surface fat removed
salt and ground black pepper to taste
2 tablespoons avocado oil, or more as needed
1 medium onion, finely chopped
2 large cloves garlic, finely chopped
1/4 cup dry red wine
2 cups beef broth
1 tablespoon soy sauce
1 teaspoon apple cider vinegar
1 teaspoon salt
1 teaspoon dried parsley
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
1 teaspoon browning sauce
8 slices provolone cheese, or to taste
8 ciabatta rolls, split

1
Let roast come to room temperature, about 1 hour. Season with salt and pepper.
2
Heat oil in a multi-functional pressure cooker (such as Instant Pot(R)) on Saute mode. Add roast; sear on all sides until well browned, about 3 minutes per side. Remove from pot.
3
Add more oil if necessary; add onion and cook until softened, about 5 minutes. Add garlic and saute until fragrant, about 30 seconds. Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon.
4
Add roast, beef broth, soy sauce, vinegar, salt, parsley, thyme, and pepper to the pot; stir. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 60 minutes.
5
Release pressure using the natural-release method according to manufacturer's instructions, at least 20 minutes.
6
Remove roast and transfer to a bowl. Strain broth through a fine-mesh strainer. Skim the fat from the top and add browning sauce. Shred beef using 2 forks and add 1 cup of the broth. Divide remaining broth between individual ramekins.
7
Place provolone cheese on 1/2 of the ciabatta slices and toast all the bread until cheese has melted. Add beef to each sandwich and dip each into broth to serve.

968

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 pounds beef cross rib roast, surface fat removed, salt and ground black pepper to taste, 2 tablespoons avocado oil, or more as needed, 1 medium onion, finely chopped, and more.

Yes, Instant Pot® French Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Instant Pot® French Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions