Instant Pot French Dip Sandwich Food

INSTANT POT FRENCH DIP

Steps:

• Brown Chuck Roast Steak: Heat up Instant Pot using Sauté More function. Wait until it says HOT (~8 mins). Pat dry the chuck roast steak and lightly season one side with salt + black pepper. Drizzle the inner pot with 1 tbsp olive oil. Then, place the seasoned side of chuck roast in Instant Pot. Lightly season the other side with more salt + black pepper. *Pro Tip: Brown each side for 10 minutes to develop some awesome deep flavors. *Note: If you prefer a "Dump-it-all-in" Recipe, you can skip the browning and saute steps.
• Saute Onion & Garlic: Set browned chuck roast aside. Add in sliced onions, then saute until softened (~3 - 4 mins). Set aside roughly ⅓ of the softened onions for later. Add in minced garlic, a pinch of dried rosemary, a pinch of thyme, and 2 bay leaves. Saute for another minute. *Pro Tip: Your Instant Pot will stop sauteeing after 30 minutes, turn it back on by pressing "Saute" button. :)
• Deglaze Instant Pot: Pour 1 cup unsalted stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon.
• Pressure Cook Chuck Roast: Add in 1 tbsp (15ml) soy sauce, 1 tbsp (15ml) fish sauce, and 1 tbsp (15ml) Worcestershire sauce. Give it a quick mix. Place browned chuck roast back in Instant Pot and partially submerge it into the liquid as best as you can. Pressure Cook at High Pressure for 45 minutes + 25 minutes Natural Release.
• Simmer Au Jus Sauce & Shred Beef: Set aside chuck roast in a mixing bowl, and shred the beef with 2 forks. While you are shredding the beef, bring Au Jus sauce back to a boil with the "Saute" function. Add in reserved onions, then let the Au Jus sauce reduce for 5 - 10 minutes. Taste & adjust seasoning accordingly. *Pro Tip: Reducing the Au Jus sauce will naturally thicken it. If you find the Au Jus sauce to be too oily, you can use a Fat Separator to filter out the fat.
• Assemble & Serve Instant Pot French Dip: Optional Step - While the Au Jus sauce is reducing, preheat oven to 350°F. Layer 1 loaf of french bread with slices of Swiss cheese on top. Place it in the oven until the cheese begins to melt. Layer shredded beef and onions on top of the sandwich. Serve Instant Pot French Dip with savory umami Au Jus sauce on the side. Enjoy~ :)

FRENCH DIP SANDWICHES

Steps:

• Stir the broth, onion, thyme, onion powder, garlic powder, salt, and pepper in an Instant Pot. Set the frozen block of meat in the liquid and lock the lid onto the pot.
• Option 1 Max Pressure Cooker Press Pressure cook on Max pressure for 8 minutes with the Keep Warm setting off.
• Option 2 All Pressure Cookers Press Meat/Stew, Pressure cook or Manual on High pressure for 10 minutes with the Keep Warm setting off. The valve must be closed.
• Use the quick-­release method to bring the pot's pressure back to normal. Unlatch the lid and open the cooker. Use the edge of a large, metal spoon and a meat fork to break the meat into chips and strips.
• Lightly butter the inside of the baguette slices. Use tongs to transfer the strips of meat to the buns to make sandwiches. Pour the (hot!) liquid from the cooker into a serving bowl or small soup bowls. Use this broth as a dip for the sandwiches.

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

Steps:

• Place 2 tablespoons unsalted butter on the counter to soften at room temperature. Thinly slice 2 medium yellow onions and mince 3 garlic cloves. Pick the leaves from fresh thyme sprigs until you have 1 teaspoon.
• Heat 2 tablespoons olive oil with the Sauté setting in a 6-quart or larger Instant Pot or electric pressure cooker until shimmering. Season 1 (3-pound) tied boneless beef chuck roast with 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper. Add the beef to the pot and cook until deep golden brown on all sides, 7 to 9 minutes total. Transfer to a plate.
• Add the onions and sauté until golden brown, 8 to 10 minutes, adding the thyme and garlic during the last minute of cooking. Add 2 cups of the beef broth, scraping any browned bits up from the bottom of the pot. Return the chuck roast to the pot.
• Lock the lid on and make sure the valve is set to seal. Set to cook under HIGH pressure for 60 minutes. When the cook time is up, let the pressure naturally release for 5 minutes. Quick release any remaining pressure.
• Transfer the roast to a cutting board and let rest for 10 minutes. Meanwhile, add the remaining 2 cups beef broth to the pot and simmer on the Sauté function to let the sauce reduce for 10 minutes. While the sauce is reducing, mash the butter with 2 tablespoons all-purpose flour until a paste forms. Heat the broiler.
• When the sauce is reduced, whisk in the butter paste and simmer until slightly thickened, 2 to 3 minutes. Meanwhile, cut 2 to 3 baguettes into 6 (6-inch) pieces, then split each piece lengthwise to form sandwich rolls.
• Place the split rolls on a baking sheet. Place a few slices of Swiss cheese, if using, on the top half of each roll. Broil until lightly toasted and the cheese is melted, about 2 minutes. Thinly slice the roast across the grain. Divide the beef between the baguettes and drizzle with some of the onion broth. Serve the onion broth on the side for dipping.

INSTANT POT FRENCH DIP SANDWICHES

Steps:

• 1. Sprinkle the roast with salt and pepper.
• 2. Press sauté and add olive oil to the Instant Pot.
• 3. When a few droplets of water sizzle it's ready to place the roast into the pot. Sear both sides of the roast until the surfaces are browned. Remove the roast to a clean plate and set aside.
• 4. Add the onion to the pan and sauté until the onion is soft. Add the garlic and sauté for one minute.
• 5. Add the wine and allow the wine to evaporate to about one half.
• 6. Add the beef stock and the roast.
• 7. Place lid and make sure the pressure knob is set to "seal". Set the timer for 110 minutes. Walk away.
• 8. Allow a natural release for 20 minutes then, carefully, do a quick release.
• 9. Remove the lid and take the roast out and shred the meat. The meat will be falling apart so you won't have a difficult job.
• 10. Strain the Au Jus into a large bowl through a fine sieve.
• 11. I like to toast the rolls, place a slice of cheese on each side and place the meat between. The cheese should melt on its own but, you have the option to place the sandwiches under the broiler for 30 seconds.
• 12. Cut the sandwiches in half on the diagonal and serve with a small bowl of Au Jus. Enjoy.