Best 7 Instant Pot French Dip Sandwiches Recipes

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 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!

FRENCH DIP SANDWICHES

Steps:

• Stir the broth, onion, thyme, onion powder, garlic powder, salt, and pepper in an Instant Pot. Set the frozen block of meat in the liquid and lock the lid onto the pot.
• Option 1 Max Pressure Cooker Press Pressure cook on Max pressure for 8 minutes with the Keep Warm setting off.
• Option 2 All Pressure Cookers Press Meat/Stew, Pressure cook or Manual on High pressure for 10 minutes with the Keep Warm setting off. The valve must be closed.
• Use the quick-­release method to bring the pot's pressure back to normal. Unlatch the lid and open the cooker. Use the edge of a large, metal spoon and a meat fork to break the meat into chips and strips.
• Lightly butter the inside of the baguette slices. Use tongs to transfer the strips of meat to the buns to make sandwiches. Pour the (hot!) liquid from the cooker into a serving bowl or small soup bowls. Use this broth as a dip for the sandwiches.

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:

• 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!

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.

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.