Pressure Cooker French Dip Sandwiches Food

INSTANT POT FRENCH DIP SANDWICH RECIPE

Steps:

• For best results, let chuck roast rest at room temperature for at least 15 minutes before searing.
• Add vegetable oil to the Instant Pot and hit the sauté button.
• Season chuck roast with 2 teaspoon of kosher salt, freshly ground pepper to taste and 1/2 teaspoon of garlic powder on all side.
• Using a pair on long heat-proof kitchen tongs, sear roast on all sides in Instant Pot.
• Remove seared roast from Instant Pot and set aside.
• Add onions to pot and sauté just until they start to soften.
• Add red wine to pot and let simmer until reduced by half.
• Use a wooden spoon to scrape up seared bits from the bottom of the pot as it simmers.
• Once wine has reduced, add low-sodium beef broth and bay leaf.
• Return roast to Instant Pot, close lid and make pressure release valve is set to sealing.
• Hit Meat/Stew function and increase time to 100 minutes.
• Let Instant Pot natural release for 25 minutes, then turn valve to venting to release any excess pressure.
• Remove lid and transfer roast to a serving plate and shred.
• Strain liquid through a fine mesh strainer and serve warm for dipping sandwiches.
• Set oven to broil and place sandwich rolls on a baking sheet.
• Combine melted butter, 1/4 teaspoon of garlic powder and pinch of kosher salt in a small bowl.
• Brush over rolls and toast 2-3 minutes, just until gold 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 flat-leaf parsley and serve with warm au jus for dipping.

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:

• 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~ :)

PRESSURE COOKER FRENCH DIP SANDWICHES

Steps:

• Place roast on a trivet in a 6-qt. electric pressure cooker; sprinkle with oregano, rosemary, seasoned salt and pepper. Add broth, bay leaf and garlic. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 75 minutes., Let pressure release naturally for 10 minutes; quick-release any remaining pressure. A thermometer inserted in beef should read at least 145°., Remove beef; shred with 2 forks. Discard bay leaf and garlic from cooking juices. Serve shredded beef on French bread with cooking juices for dipping.

SLOW COOKER FRENCH DIP SANDWICHES

Steps:

• Cut roast in half. Mix onion powder, garlic powder and Creole seasoning; rub onto beef. Place in a 5-qt. slow cooker; add stock. Cook, covered, on low 8-10 hours or until meat is tender., Remove beef; cool slightly. Skim fat from cooking juices. When cool enough to handle, shred beef with 2 forks and return to slow cooker., Place buns on ungreased baking sheets, cut side up. Using tongs, place beef on bun bottoms. Place cheese on bun tops. Broil 3-4 in. from heat 1-2 minutes or until cheese is melted. Close sandwiches; serve with cooking juices.

SLOW-COOKER EASY FRENCH DIP SANDWICHES

Steps:

• Spray 3- to 4-quart slow cooker with cooking spray. Place beef in cooker. In small bowl, mix dry soup mix and broth; pour over beef.
• Cover; cook on Low heat setting 8 to 10 hours.
• Skim fat from liquid in cooker. Remove beef from cooker; place on cutting board. Cut beef across grain into thin slices or shred beef.
• To serve, cut each baguette in half horizontally. Fill baguettes with beef; cut crosswise in half. Serve with broth for dipping. Beef mixture will hold on Low heat setting up to 2 hours; stir occasionally.