Instant Pot Onion Dip Recipes

INSTANT POT® ONION DIP

Instant Pot® Onion Dip image

Creamy, rich, warm, and delicious pretty much sums this up. If you are lucky enough to have any leftovers the next day, this onion dip makes a great hamburger topping. Go wild and add sauteed mushrooms!

Provided by Soup Loving Nicole

Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes

Time 45m

Yield 24

Number Of Ingredients 7

Ingredients

1 cup water
1 large onion, grated in food processor
8 ounces cream cheese
1 cup mayonnaise
6 ounces shredded Swiss cheese
1 tablespoon steak sauce
4 dashes hot pepper sauce

Steps:

Place trivet in a multi-functional pressure cooker (such as Instant Pot®). Add water.
Combine grated onion, cream cheese, mayonnaise, Swiss cheese, steak sauce, and hot pepper sauce in a mixing bowl and transfer to a 1.5-quart round casserole dish. Cover tightly with aluminum foil. Place dish in the pressure cooker on top of the trivet. Close and lock the lid.
Turn on the pressure cooker and select Manual function. Set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Carefully release remaining pressure manually, about 5 minutes. Remove the lid, pull casserole dish out, and remove aluminum foil.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler to high.
Place casserole dish under the preheated broiler and broil dip until brown and bubbly, about 5 minutes.

Nutrition Facts : Calories 128.6 calories, Carbohydrate 1.6 g, Cholesterol 20.4 mg, Fat 12.6 g, Fiber 0.1 g, Protein 2.8 g, SaturatedFat 4.4 g, Sodium 104.6 mg, Sugar 0.5 g

INSTANT POT CARAMELIZED ONIONS

Instant Pot Caramelized Onions image

Caramelized onions typically require a great deal of attention and time, as the low and slow cooking provide a perfectly tender and golden brown result. But thanks to the Instant Pot®, this typically labor-intensive recipe because an achievable weeknight dish. These sweet and jammy onions are the perfect accompaniment to sandwiches, grain bowls and more.

Provided by Food Network Kitchen

Time 50m

Yield about 2 cups

Number Of Ingredients 7

Ingredients

2 tablespoons unsalted butter
2 tablespoons olive oil
3 pounds yellow onions (about 10 small), halved and sliced 1/2 inch thick
2 large sprigs fresh thyme
1/2 teaspoon sugar
Kosher salt and freshly ground black pepper
1 tablespoon balsamic vinegar

Steps:

Set a 6-quart Instant Pot® to high saute (see Cook's Note). Add the butter and olive oil to the pot. Once the butter has melted completely, add the onions, thyme, sugar, 1/2 teaspoon of salt and several grinds of pepper. Cook, stirring, until the onions start to sizzle and the mixture is thoroughly combined, 1 to 2 minutes.
Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 4 minutes. After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete (this should take about 2 minutes). Being careful of any remaining steam, unlock and remove the lid, then stir in the balsamic vinegar. At this point, the onions should be tender and blonde in color.
Set the pot back to high saute and cook, stirring frequently and scraping any brown bits from the bottom and sides of the pot, until almost all the liquid has evaporated and the onions are a deep golden brown and saucy, about 30 minutes. Be sure to stir the onions frequently and watch them closely; you want to scrape the brown bits from the pot before they turn too dark and burn. Remove the thyme stems; taste and adjust the seasoning with salt and pepper.

INSTANT POT FRENCH DIP SANDWICH RECIPE BY TASTY

Instant Pot French Dip Sandwich Recipe by Tasty image

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

Ingredients

3 lb 1 chuck roast
kosher salt, to taste
freshly ground black pepper, to taste
1 tablespoon olive oil
1 medium yellow onion, sliced
3 cloves garlic
4 cups beef stock
1 tablespoon soy sauce
2 sprigs of fresh rosemary
8 French rolls
4 tablespoons 1/2 stick of unsalted butter, room temperature

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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Melt the butter in your Instant Pot using the sauté function. Add sliced onions, baking soda, salt, and pepper. Stir to combine. Continue cooking and stirring occasionally for another 5 minutes.
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