Pressure Cooker French Dip Sandwiches Recipes

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INSTANT POT FRENCH DIP SANDWICH RECIPE



Instant Pot French Dip Sandwich Recipe image

Provided by Melissa

Time 2h30m

Number Of Ingredients 14

2.5 pound chuck roast
1 tablespoon of vegetable oil
2 teaspoons of kosher salt
freshly ground pepper to taste
1/2 teaspoon of garlic powder
1 onion (sliced)
1/2 cup of red wine
1 14 oz can of low-sodium beef broth
1 dried bay leaf
6 soft rolls
3 tablespoons of butter (melted)
1/4 teaspoon of garlic powder
pinch of kosher salt
6 slices of provolone cheese

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



Instant Pot French Dip image

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

Categories     Dinner     Lunch     Main

Time 1h50m

Number Of Ingredients 13

2 - 3 pounds (965g) USDA choice grade chuck roast/Canada AAA grade blade roast (, 2 - 2.5 inches thick)
6 (18g) cloves garlic (, minced)
3 (673g) onions (, sliced)
1 cup (250ml) unsalted chicken stock or high quality beef stock
1 tablespoon (15ml) regular soy sauce
1 tablespoon (15ml) fish sauce ((can substitute with regular soy sauce))
1 tablespoon (15ml) Worcestershire sauce
1 tablespoon (15ml) olive oil
1 pinch dried rosemary
1 pinch thyme
2 bay leaves
1 loaf french bread
2 - 3 slices Swiss cheese

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

PRESSURE COOKER FRENCH DIP SANDWICHES



Pressure Cooker French Dip Sandwiches image

Beef chuck roast gives this classic sandwich and its rich broth a hearty flavor. Add a crusty roll and you have a filling meal. This is also a great "do-ahead" recipe that can be prepared several days before serving.

Provided by Taste of Home

Categories     Lunch

Time 1h35m

Yield 8 servings.

Number Of Ingredients 9

1 boneless beef chuck roast (about 3 pounds)
1 teaspoon dried oregano
1 teaspoon dried rosemary, crushed
1/2 teaspoon seasoned salt
1/4 teaspoon pepper
3 cups beef broth
1 bay leaf
1 garlic clove, peeled
French bread, sliced

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.

Nutrition Facts : Calories 237 calories, Fat 13g fat (5g saturated fat), Cholesterol 88mg cholesterol, Sodium 378mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 27g protein.

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

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!

INSTANT POT FRENCH DIP SANDWICHES RECIPE



Instant Pot French Dip Sandwiches Recipe image

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

3 pounds beef roast (chuck roast or rump roast work great)
29 ounces condensed beef consomme* (2 (14.5 oz cans) - usually find by the soups and beef broth, but please see note below!)
8 buns ( (we love hoagie buns, but any kind will work))

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

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