Instant Pot French Dip Sandwich Recipe By Tasty Food

INSTANT POT FRENCH DIP SANDWICHES

Steps:

• Liberally season the chuck roast on both sides with salt and pepper.
• Turn Pressure Cooker to Saute, add oil, and let heat. Once the oil is heated, add the beef to the inner pot and sear on each side until golden, about 2-4 minutes per side.
• Once the roast is evenly seared, turn the instant pot off and remove the roast to a plate.
• Pour in 1 cup of the beef stock into the inner pot and scrape up the browned bits on the bottom of the inner pot.
• Pour in the remaining 3 cups of stock. Add in 2 garlic cloves, sliced onions, and the soy sauce to the pressure cooker. Return the beef back to the inner pot.
• Place the lid on the pressure cooker and be sure the vent knob is pointed towards sealed. Set to cook on high pressure for 20 minutes per pound. For a 3-pound roast, this is 60 minutes.
• Once the cooking time has elapsed, allow the pressure cooker to naturally release for AT LEAST 10 minutes, but 15-20 minutes is best, before manually releasing pressure.
• Remove the roast from the inner pot and place it into a large mixing bowl and turn the pressure cooker back to saute. (Hit Cancel/Off THEN Saute). Let the cooking liquid reduce with the instant pot open, while you shred the beef and toast the buns so that it intensifies in flavor and reduces slightly.
• Use 2 forks or a hand-held mixer to shred the beef.
• Place the rolls, opened, on a sheet pan. Spread a light layer of butter or drizzle with olive oil. Toast for 5 minutes in a 400-degree F oven or carefully and quickly using a broiler until just browned. Remove rolls from the oven and rub the garlic clove over inside of the roll.
• Layer meat and 2 slices of cheese on each roll and return to the oven until cheese melts, cooking for about 3 minutes.
• Turn off the saute function on the inner pot. Lade up the au jus into bowls, straining first if desired. Serve with the french dips.

INSTANT POT FRENCH DIP

Steps:

• Let roast rest at room temperature for at least 15 minutes before searing.
• Turn Instant Pot to Saute. When it reads HOT, add olive oil to pressure cooker.
• Season roast with salt, pepper and onion powder. Sear roast on all sides in pressure cooker. Remove from Instant Pot and set aside.
• Pour beer into pot and deglaze, essentially scrap all the stuck on food off the bottom of the pot. Place roast back in pot and sprinkle the Au jus packet over the roast.
• Close lid and make sure pressure release valve is set to sealing. Turn pressure cooker to Meat/Stew function and set time to 100 (1 hr 40 minutes) minutes.
• After the 100 minute cooking time is complete let pressure cooker naturally release for 25 minutes, then turn valve to venting to release any excess pressure.
• Remove lid and transfer meat to serving plate, shred meat.
• Set oven to broil and place sandwich rolls on a baking sheet.
• In a small bowl combine butter and garlic powder. Brush over rolls and broil under low heat for 3-4 minutes, just until golden brown.
• Pile meat onto rolls and top with cheese. Return to broiler and heat just until cheese has started to melt.
• Top sandwiches with freshly chopped parsley.
• Strain liquid left in pressure cooker with a fine mesh strainer. Serve strained Au jus with sandwiches for dipping.

FRENCH DIP SANDWICH

Steps:

• Add olive oil to the Instant Pot. Using the display panel select the SAUTE function.
• Season the beef with salt, pepper and garlic powder.
• When oil gets hot, brown the meat on all sides, 3-4 minutes per side. Meat will not be cooked through. Transfer browned meat to a shallow dish and cover loosely with foil.
• Add onion to the pot and saute until soft, 3-4 minutes.
• Add wine to the pot and deglaze by using a wooden spoon to scrape the brown bits from the bottom of the pot.
• Add beef broth and bay leaf to the pot. Put the meat back into to the pot, turning once to coat.
• Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
• Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 100 minutes.
• When the time is up, let the pressure naturally release for 25 minutes, then quick-release any remaining pressure.
• Carefully remove the meat from the pot to a cutting board and shred.
• Strain remaining liquid. Reserve onions to serve with the sandwich (optional).
• Use a spoon or fat separator to skim fat from remaining juices. Discard fat. Season au jus with 1 tbsp kosher salt, or to taste.
• Slice open rolls, brush with melted butter and garlic salt and set under a broiler 2-3 minutes, until lightly toasted.
• Top toasted rolls with shredded beef and cheese. Return to broiler for 2-3 minutes, until cheese begins to melt.
• Top with chopped parsley (optional) and serve with au jus for dipping.

INSTANT POT FRENCH DIP SANDWICH RECIPE BY TASTY

Steps:

• On a cutting board, pat the chuck roast dry with paper towels. Season on all sides with salt and pepper.
• Set the Instant Pot to sauté and add the olive oil. Once the oil begins to shimmer, add the chuck roast and brown on all sides, about 5 minutes per side. Remove the chuck roast and set aside.
• Add the onion to the Instant Pot and cook, stirring often, until softened and golden brown, about 3 minutes. Add the garlic and cook, stirring constantly, until aromatic, about 1 minute.
• Add the beef broth and scrape up any brown bits on the bottom of the pot. Add the soy sauce and rosemary and place the chuck roast on top. Place the lid on the Instant Pot and set to pressure cook on high for 1 hour. Let the pressure naturally release.
• Transfer the chuck roast to a large bowl and shred with 2 forks.
• Meanwhile, set the Instant Pot to sauteé. Remove the rosemary sprigs and cook until the sauce is reduced by half, about 15 minutes. Transfer the sauce to a bowl.
• Slice the French rolls open and spread ½ tablespoon of butter over each side. Add ½ cup of beef to each sandwich.
• Serve the sandwiches with the jus on the side for dipping.
• Enjoy!

INSTANT POT FRENCH DIP SANDWICHES RECIPE

Steps:

• Place roast in greased the Instant Pot. Pour consommé over the top of the roast.
• Put the lid on and turn the knob to sealing.
• Push the manual or pressure cook button and set the timer for 75 minutes (25 minutes per pound of roast).
• When it is done cooking, let it do a natural release for at least 1 hour. This will make your meat very tender and fall-apart, so I highly recommend it! (Sometimes I will let the roast sit in the Instant Pot on warm for 6-8 hours and it makes it SO good!) Turn the valve to venting to let any remaining pressure release.
• Remove roast and save extra juice for dipping! With 2 forks, shred roast (when it is done, it should pull apart easily . . . almost fall apart).
• Serve meat on buns and use extra juice to dip sandwiches in.