INSTANT POT FRENCH DIP
Your family will love this Umami Instant Pot French Dip (Pressure Cooker French Dip Sandwiches)! A mouthful of toasted crusty French Baguette, tender & juicy beef bursting with umami flavors, topped with melted cheese, dipped into the hot beefy Au Jus.
Provided by Amy + Jacky
Time 1h50m
Number Of Ingredients 13
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~ :)
Nutrition Facts : Calories 369 kcal, Carbohydrate 12 g, Protein 33 g, Fat 21 g, SaturatedFat 8 g, Cholesterol 110 mg, Sodium 410 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
INSTANT POT FRENCH DIP SANDWICHES
These french dip sandwiches are made with a chuck roast that is so unbelievably juicy and tender. It's covered in melted provolone and served on a buttered and toasted french bread. The juices from the pot are served in a bowl for dipping. These french dip sandwiches are spectacular!
Provided by Valerie Cooper
Categories Main Dish
Time 2h35m
Number Of Ingredients 13
Steps:
- Season Roast: Start by seasoning the chuck roast with the salt, pepper and garlic powder. Make sure to rub in the spices and evenly coat the roast.
- Sear Roast: Turn on 'Sauté' and adjust the heat level to 'More'. Allow the pot to heat up until the display reads 'Hot' and then add the vegetable oil and allow it to heat up. Next, place the chuck roast in the pot and sear undisturbed on one side for at least 5 minutes or until it's nicely browned. Then, turn the roast over and brown on the other side. Once the roast has browned nicely on all sides, remove it from the Instant Pot and set aside. Leave the browned bits in the bottom of the pot.
- Sauté Onion: Add the sliced onion to the Instant Pot and sauté, deglazing the bottom of the pot and tossing the onion in the browned bits as they cook. Continue to sauté the onions until they are a golden brown and starting to caramelize. About 10 to 12 minutes.
- Add Red Wine: Add the red wine to the onions and cook, continuing to deglaze the bottom of the pot, until the wine is reduced by half. About 2 to 3 minutes.
- Add Soy Sauce, Stock & Roast: Add the soy sauce and beef stock to the pot, place the chuck roast back into the pot and then add the bay leaf. Turn off the Sauté function.
- 100-Minute Cook Time: Close the Instant Pot, set the pressure release valve to 'Sealing' and set the pot to cook on 'Manual' or 'Pressure Cook', 'High Pressure' for 100 minutes.
- 25-Minute NPR: Once the 100-minute cook time has completed, allow for a 25-minute Natural Pressure Release. When the 25-minute NPR has finished, release the remaining pressure and then open the pot.
- Serve Roast: The chuck roast is ready to serve. It will fall apart as you try to remove it from the pot. I usually serve it straight from the pot, pulling pieces of meat off the roast using my metal tongs. I'll then scoop out some of the juice (au jus) with a ladle and serve it in a small ramekin for dipping.
- Toast Bread: Cut each loaf of french bread into 2 to 4 sections (depending on length), butter each side and toast on a skillet.
- Add Cheese & Roast: Place two slices of provolone cheese on the bread and serve the roast over the top of the cheese.
- Enjoy the best French Dip sandwiches ever!
Nutrition Facts : Calories 547 kcal, Carbohydrate 5 g, Protein 51 g, Fat 34 g, SaturatedFat 18 g, Cholesterol 156 mg, Sodium 2259 mg, Sugar 1 g, ServingSize 1 serving
INSTANT POT FRENCH DIP SANDWICHES
These easy French Dips are made with super tender pressure cooked shredded beef, a garlic toasted bun, gooey cheese, and a rich au jus, for the best Shredded Beef Sandwich ever!
Provided by Kristen Chidsey
Categories Main Course
Time 1h45m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 375 kcal, Protein 40 g, Fat 18 g, SaturatedFat 6 g, Cholesterol 76 mg, Sodium 600 mg, ServingSize 1 serving
INSTANT POT FRENCH DIP SANDWICHES RECIPE
These French Dips are delicious and super easy to make in the Instant Pot! This french dip recipe only has 2 ingredients, but have so much flavor.
Provided by Kristen Hills
Categories Main Course
Time 1h5m
Number Of Ingredients 3
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.
Nutrition Facts : Calories 487 kcal, Carbohydrate 33 g, Protein 39 g, Fat 22 g, SaturatedFat 9 g, TransFat 1 g, Cholesterol 117 mg, Sodium 813 mg, Fiber 1 g, Sugar 4 g, ServingSize 1 serving
INSTANT POT FRENCH DIP SANDWICH RECIPE BY TASTY
I dip, you dip, we dip this loaded sandwich into savory jus. Chuck roast is seared, then cooked in the Instant Pot with beef broth, soy sauce, rosemary, and aromatics until fall-apart-tender, then served on buttered French rolls with the reduced broth alongside for dipping.
Provided by Tasty
Categories Lunch
Time 1h40m
Yield 8 servings
Number Of Ingredients 11
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!
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INSTANT POT FRENCH DIP SANDWICHES - PRESSURE COOKING …
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4.6/5 (12)Total Time 30 minsCategory BeefCalories 1210 per serving
- Place beef, broth, soup mix, rosemary, and garlic powder in the pressure cooking pot. Lock the lid in place. Select High Pressure and 10 minutes cook time.
- When the cook time ends, turn off the pressure cooker and let the pressure release naturally for 10 minutes. Finish with a quick pressure release. When the valve drops, carefully remove the lid.
- Butter and toast sub rolls under the broiler. Top the toasted rolls with meat and two slices of cheese. Broil again just until cheese is melted and starting to bubble. Serve with broth in small cups for dipping.
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