french dip sandwich made in the instant pot with melted provolone cheese dipped in homemade beef gravy
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5 from 6 votes

Instant Pot French Dip Recipe

Make the Best Instant Pot French Dip Sandwiches au jus with tender chuck roast pressure cooked in a flavorful homemade beef gravy for dinner tonight!
Course Main
Cuisine American
Keyword beef chuck roast, instant pot french dip sandwiches, pressure cooker
Prep Time 10 minutes
Cook Time 1 hour
pressure time 15 minutes
Total Time 1 hour 25 minutes
Servings 8
Calories 360kcal
Author Dee
Cost $5



  • 1 3.5 pound chuck roast cut into 3 or 4 large pieces
  • 1 tablespoon dried minced onions
  • 2 teaspoons garlic powder
  • 1.5 teaspoons sea salt
  • 1 teaspoon ground black pepper
  • 1 tablespoon olive oil
  • 1 large onion sliced
  • 1 cup beef broth
  • 1/2 cup red wine
  • 1 tablespoon Worcestershire sauce
  • sandwich rolls
  • provolone cheese


  • Cut the chuck roast into 3 or 4 large pieces
  • Season all over with minced onions, garlic powder, sea salt and pepper, and set aside
  • Hit SAUTE on the Instant Pot, and when it reads Hot, add the olive oil and sliced onions. Cook until slightly soft or longer for more caramelization
  • Add the red wine, beef broth and Worcestershire sauce, and deglaze pot with wooden spoon or spatula. Allow liquid to cook for about 2 to 3 minutes to reduce slightly. (optional)
  • Press CANCEL, then place seasoned beef into pressure cooker, and press to make sure most of it is in the liquid
  • Add lid, make sure vent is at Sealing position, and hit PRESSURE COOK for 60 minutes
  • Pot will take a few minutes to reach pressure and begin counting down as it cooks. When pot beeps, allow a 15 minute release, then turn vent to quick release remaining pressure
  • When pin drops, remove lid, shred meat, and return to pot to keep warm

To Assemble Sandwiches

  • For sandwiches, cut the rolls and broil or toast slightly open faced. (You can brush melted butter or garlic butter inside the rolls before heating, if desired) Add meat to rolls, cover with provolone cheese and pop under the broiler until cheese is melted. Strain the cooking liquid or use as is and pour into small bowls or ramekins to use for dipping


Recipe was made in 6 quart Instant Pot pressure cooker but can be made in any brand. Can be made in an 8 quart without changing times or amounts.
Use your favorite dry red wine here. You can omit the wine, but meat may not be as tender and may require a longer cooking time. 


Calories: 360kcal | Carbohydrates: 3g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 456mg | Potassium: 79mg | Fiber: 1g | Sugar: 1g | Vitamin C: 2mg | Calcium: 8mg | Iron: 1mg