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Delicious french dip on a hoagie roll
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5 from 4 votes

Instant Pot French Dip

Make a delicious French Dip in the Instant Pot! An easy recipe with just a few ingredients makes a delicious meal. Great for an easy dinner, tailgate, family gathering
Course Main Dish
Cuisine American
Keyword beef sandwich, easy dinner, instant pot
Prep Time 5 minutes
Cook Time 45 minutes
natural release 15 minutes
Total Time 1 hour
Servings 8 sandwiches
Calories 639kcal
Author Eileen Kelly


Seasoning the Beef Roast

French Dip Sandwich

  • 1-2 Tablespoons canola oil
  • 2 large onions, peeled and thinly sliced
  • 2 cloves garlic, minced
  • 10.5 ounce can of Beef Consomme Note 1
  • 12 ounce bottle or can of beer Note 2
  • 3-4 drops Worcestershire Sauce
  • 3 sprigs fresh thyme or 1 teaspoon dried thyme
  • 8 hoagie rolls
  • 8-10 slices provolone cheese
  • black pepper, to taste


  • Season the Chuck or Rump Roast with the black pepper, onion powder, garlic powder and salt.
  • Set the Instant Pot to Saute, let heat and add 1 Tablespoon of Canola Oil.
  • Add in the seasoned beef to brown on all sides. Remove beef and set aside.
  • If needed, add in second Tablespoon of Canola Oil and stir on sliced onions. Saute for 2-3 minutes to brown. Stir in minced garlic.
  • Stir in Beef Consomme. Stir up any brown bits in the bottom of the Instant Pot. Note 3
  • Combine the beer, Worcestershire Sauce, and thyme into the pot. Shut off the Instant Pot.
  • Add back in the seared roast.
  • Close up the Instant pot and seal. Ensure the vent is closed
  • Set the pressure cooker to 45 minutes.
  • Once the cooking has completed. Let the pot auto release for at least 10 minutes before allowing auto-release.
  • Once release is complete, remove beef and shred. Add the beef back into the pot.

How to Make French Dip Sandwich

  • Set the oven to broil or high.
  • Slice hoagies open and place provolone cheese on the bread.
  • Heat in the oven for just a bit to melt the cheese.
  • Top with the shredded beef and serve with the beef broth.


Note 1: I use fat-free and sodium free broth when available. 
Note 2: I use any beer the hubs has in the fridge. Usually a light colored beer. Any beer will work. If you don't have beer or do not cook with beer, double beef broth.
Note 3:It is important to get up most of the brown bits in the bottom of the instant pot. This also helps to prevent the "burn" message on the pot.
  • Any nutritional data I provide is an approximation. Actual dietary information can vary based on ingredients and portion sizes.


Serving: 1sandwich | Calories: 639kcal | Carbohydrates: 38g | Protein: 64g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 160mg | Sodium: 956mg | Potassium: 900mg | Fiber: 2g | Sugar: 6g | Vitamin A: 265IU | Vitamin C: 3.6mg | Calcium: 277mg | Iron: 15.7mg