Instant Pot French Dip Sandwiches 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~ :)

INSTANT POT® FRENCH DIP

Steps:

• Let roast come to room temperature, about 1 hour. Season with salt and pepper.
• Heat oil in a multi-functional pressure cooker (such as Instant Pot®) on Saute mode. Add roast; sear on all sides until well browned, about 3 minutes per side. Remove from pot.
• Add more oil if necessary; add onion and cook until softened, about 5 minutes. Add garlic and saute until fragrant, about 30 seconds. Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon.
• Add roast, beef broth, soy sauce, vinegar, salt, parsley, thyme, and pepper to the pot; stir. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 60 minutes.
• Release pressure using the natural-release method according to manufacturer's instructions, at least 20 minutes.
• Remove roast and transfer to a bowl. Strain broth through a fine-mesh strainer. Skim the fat from the top and add browning sauce. Shred beef using 2 forks and add 1 cup of the broth. Divide remaining broth between individual ramekins.
• Place provolone cheese on 1/2 of the ciabatta slices and toast all the bread until cheese has melted. Add beef to each sandwich and dip each into broth to serve.

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 SANDWICHES

Steps:

• Add broth, roast, onion soup mix, and au jus seasoning to your Instant Pot. Cook on manual HIGH pressure for 100 minutes. Allow for a 30 minute NPR. Remove from the pot and shred. I like to return the meat to the juice, but that is just a personal preference.
• To make the sandwiches, you will first want spread butter and sprinkle garlic onto the rolls. Place sliced cheese on the top roll and broil until golden brown.
• Once the rolls are toasted, add the shredded meat to the roll to create your sandwich. Use a ladle to put some of the juice from the Instant Pot into small individual ramekins.
• Dunk the sandwich and soak up some juice before taking each bite. Repeat and enjoy!

INSTANT POT FRENCH DIP SANDWICHES RECIPE

Steps:

• On one side, brush your roast with olive oil and sprinkle the seasoning salt. Press salt into the meat. Repeat on the other side.
• Set your Instant Pot to sauté. Add 2 tablespoons of olive oil to your instant pot. Add the roast and brown on both sides. Set beef aside.
• Add the olive oil, garlic and onion and cook for 2 minutes. Stir occasionally.
• Add beef broth, soy sauce, Worcestershire sauce and dry soup to the Instant Pot. Mix well. Add the roast.
• Put lid on Instant Pot and set to high pressure for 1 hour. Make sure the vent is closed. When the time is up, allow the pressure to release naturally for 15 minutes. Open steam vent and wait for steam to completely stop before opening lid.
• Shred the beef and place on a plate. Strain the liquid from the Instant Pot and add to a small bowl. This will be your au jus sauce.
• Turn on broiler on the oven. Make an assembly line to put your sandwiches together. I melt butter and brush on the bread, but this is optional. Line the bread up on a baking sheet and add meat, onions, and top with the cheese. Place under broiler until cheese begins to bubble and brown. Add fresh parsley if desired and serve immediately.

FRENCH DIP SANDWICHES

Steps:

• Season the roast with the salt, pepper, and garlic powder.Turn the instant pot to saute and add the olive oil. When the oil is hot, sear the roast on all sides until browned then remove from pot.
• Add the onions to the instant pot and saute until onion is soft. Turn instant pot off.Pour the beef broth into the instant pot stirring and scraping any bits from the bottom of the pot. Add the onion soup and Worcestershire sauce, and roast.
• Add the lid to the pot and seal. Cook on high pressure/manual for 60 minutes. Do a natural release for 20 minutes, then quick release.Remove meat from Instant Pot onto a large plate and slice or shred.Strain the liquid from the Instant Pot through a strainer into a bowl.Add meat and cheese to the buns, toast if desired. Serve immediately with the au jus.
• Season the roast with the salt, pepper, and garlic powder.Add the olive oil to a large pan over medium-high heat. Sear the roast on all sides, then remove to a plate. Add the onions to the pan and saute until soft.
• Add the roast and onions to the crockpot, along with the broth, soup, and Worcestershire sauce. Cook on low for 6-8 hours until meat is tender.
• Remove meat from the crockpot and slice or shred. Strain the liquid (au jus) from the crockpot through a strainer into a bowl. Add meat and cheese to the buns, toast if desired. Serve immediately with the au jus.

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 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 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 GLUTEN FREE FRENCH DIP SANDWICHES RECIPE

Steps:

• Turn your Instant Pot to sauté and drizzle the oil in the bottom of the pan and add the garlic and rosemary. If you are using fresh rosemary, you can leave the sprig whole instead of removing the leaves. Add the roast and sear for 2-3 minutes per side, or until you get some good caramelization. Add the remaining ingredients and set your Instant Pot to high pressure for 60 minutes. Let it cool for 10 minutes before releasing the pressure. Shred your roast beef using two forks. (If you prefer sliceable meat, cook on high pressure for 40 minutes.) To serve, spread your gluten free bread with mayonnaise, top with shredded beef, and top with a slice of cheese. Melt under the broiler or in a toaster oven. Serve with a cup of jus.

INSTANT POT FRENCH DIP SANDWICHES

Steps:

• Remove the roast from the fridge to remove the chill. Slice the onions and add oil to the Instant Pot. Set to "Saute" and allow oil to heat with the lid removed. Add the onions and sauté about 10 minutes, stirring occasionally, or until onions begin to caramelize.
• While onion are sautéing, cube the roast into 2-3″ sections. Lightly season with pepper and steak seasoning. Remove the onions from the Instant Pot, add a small amount of oil if needed, and add the beef. Use long handled tongs to turn the cubes, allowing them to sear on each side, about 10 minutes. Once seared evenly, add the onions back in. Pour in the beef stock, Worcestershire sauce, soy sauce, garlic, and fresh herbs. Seal the Instant Pot lid and change the settings to "Meat/Stew". Set for 50 minutes, allowing a few extra minutes for pressure to build.
• Once timer goes off, allow a 20 minute natural release before venting to release remaining pressure. In the meantime, slice hoagie buns in half. Lightly butter each side and toast face down on a flat skillet or in a toaster oven.
• Once pressure is fully released, remove the beef from the Instant Pot and transfer to a bowl or platter. Use two forks to shred the beef. Strain the remaining liquid through a fine mesh sieve or colander into a mason jar or gravy boat and reserve cooking liquid for au jus.
• Spread the whole grain mustard on the bottom of each hoagie bun. Add the shredded beef roast, then top with thinly sliced green onions and one slice of provolone cheese (cut in half to fit the bun). Add the top bun, then serve immediately with reserved au jus for dipping.

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.

INSTANT POT FRENCH DIP SANDWICHES

Steps:

• Place everything (except the rolls) in the Instant pot. Cover and set the valve to sealing.
• Set the pressure for 60 minutes.
• Do a quick release
• Shred the beef.
• Serve on toasted hoagie rolls. Top with provolone cheese.
• You can melt the cheese under a broiler.
• Serve with the juice and dip your french dip sandwiches into the broth.

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.

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.

FRENCH DIP INSTANT POT

Steps:

• Remove excess fat from meat. Rub with salt and black pepper on all sides to season.
• Set pressure cooker to saute. Heat the oil and put the brisket inside. brown on all sides so it is no longer pink on the outside.
• Turn pot off. In a small bowl mix together onion soup mix with 1 cup of beef broth, pour this over the meat.
• Then add remaining 2 c of beef broth on top followed by Worch. sauce and the bay leaves. Sprinkle in a pinch of salt and pepper again now.
• Spoon some of the broth over the meat and put your lid on. Seal and close steam valve too. Set to pressure high for 50 minutes.
• Allow pot to naturally release steam for 25 minutes when time is up. Take meat out and shred gently with a fork. Put meat on buns with cheese and serve with juice from pot on the side for dipping.

INSTANT POT FRENCH DIP SANDWICHES

Steps:

• Set the instant pot to sauté and add the oil, beef, sliced onion and garlic. Sauté until beef is fully cooked. Add broth, Worcestershire, soup, salt and pepper and pressure cook on high for 3 minutes. Manually release pressure and strain the juice into a bowl. Don't toss the juice! You'll want to dip your sandwich into this! Once meat and onion are strained, place into a roll, top with a half slice of provolone and set sandwiches under a oven broiler for 2 minutes or until cheese is melted. Serve sandwiches with drained au jus broth as a dipping sauce.