Instant Pot Beer Braised French Dip Sandwiches

Take your French Dip love to the next level with these Instant Pot Beer Braised French Dip Sandwiches!

French dips are one of my favorite weeknight meals to make when I am really pressed for time. It’s just like the perfect meal! You can literally throw everything the pot and forget about until its done. I mean, you don’t even have to toast the cheese if you don’t wan too!

Instant Pot Beer Braised French Dip Sandwiches

Before the Instant Pot, I used to always make my french dip meat in the crock pot. I don’t know why, but I love shredded meat versus like roast beef sliced style. Now that I have an Instant Pot, the process is so much easier. I just walk in the door, turn the magic pot onto saute and toss in some butter. While that is heating I quickly rough chop some onions, pop open a beer, and get the roast in to sear on each side.

Instant Pot Beer Braised French Dip Sandwiches

I then quickly deglaze the pot, toss in the onions, broth, and beer. Then just set the timer and let it do it’s thing! It’s amazing! With a little tiny bit of effort, I have a delicious meal that tastes like it’s been cooking all day (and you can too)!

Next time you are in need of a quick and delicious meal that takes almost no effort, you need to try these Instant Pot Beer Braised French Dip Sandwiches!

Instant Pot Beer Braised French Dip Sandwiches

Turn Instant Pot onto saute and trow in butter. While pot is heating up, season your roast with salt, pepper, garlic, and onion powder.

When pot is hot, place roast in and brown on each side (about 3-4 minutes on each side). This step is optional if you are looking to just dump and go. It does help with the flavor though (it keeps the juice in)!

Turn Instant Pot off. Remove roast and set aside. Add a cup of beef stock to the pot and de-glaze (or scrape) off any browned bits from the bottom.

When pot is de-glazed, add the onion, rest of the beef stock, beer, Worcestershire, and french onion soup. Add roast back in and close top.

Select manual on your Instant Pot and set timer for 80 minutes. When timer is up, allow a full natural pressure release.

While Instant Pot is releasing, turn oven onto broil and allow to heat up. Cut rolls in half and add cheese to one side.

Open pot and carefully remove roast. Shred roast. Add shredded roast onto rolls and place in the oven for broil for 1 minute until the cheese is melted.

Spoon broth from the Instant Pot into small bowls to serve with sandwiches.

beer braised french dip sandwich with melted cheese
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Instant Pot Beer Braised French Dip Sandwiches

A new twist on beef dip sandwiches, these sandwiches are filled with flavor and are filled with melted cheese as well.
Prep Time 10 minutes
Cook Time 1 hour 26 minutes
Pressure Build And Release Time 30 minutes
Total Time 2 hours 6 minutes
Servings 6
Author Ashley

Equipment

6 qt Instant Pot

Ingredients  

  • 3-4 lb chuck roast
  • 2 cups beef stock
  • 12 oz beer
  • 10.5 oz condensed French onion soup 1 can
  • 4-6 french rolls
  • 8-10 slices provolone cheese
  • 1 tbsp butter
  • 1 teaspoon salt or to taste
  • 1 teaspoon pepper or to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon Worcestershire sauce
  • ½ small onion chopped

Instructions 

  • Turn Instant Pot onto saute and throw in butter. While pot is heating up, season your roast with salt, pepper, garlic, and onion powder. 
  • When pot is hot, place roast in and brown on each side (about 3-4 minutes on each side). This step is optional if you are looking to just dump and go. It does help with the flavor though (it keeps the juice in)!
  • Turn Instant Pot off. Remove roast and set aside. Add a cup of beef stock to the pot and de-glaze (or scrape) off any browned bits from the bottom. 
  • When pot is de-glazed, add onion, the rest of the beef stock, beer, Worcestershire, and french onion soup. Add roast back in and close top.
  • Select manual on your Instant Pot and set timer for 80 minutes. When timer is up, allow a full natural pressure release. 
  • While Instant Pot is releasing, turn oven onto broil and allow to heat up. Cut rolls in half and add cheese to one side. 
  • Open pot and carefully remove roast. Shred roast. Add shredded roast onto rolls and place in the oven for broil for 1 minute until the cheese is melted. 
  • Spoon and strain broth from the Instant Pot into small bowls to serve with sandwiches. 
5 from 5 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Nutrition Information

Calories: 698kcal | Carbohydrates: 34g | Protein: 57g | Fat: 38g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 181mg | Sodium: 1446mg | Potassium: 1272mg | Fiber: 4g | Sugar: 8g | Vitamin A: 340IU | Vitamin C: 2mg | Calcium: 295mg | Iron: 6mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Main Course
Cuisine American

If you are looking for another delicious and quick meal check out this Instant Pot Chicken, Broccoli, and Rice or Instant Pot Cashew Chicken!

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Hello! My name is Ashley.
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