Best Instant Pot French Dip Recipes

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!

INSTANT POT® FRENCH DIP

Instant Pot® French Dip image

Not a traditional French dip recipe, but it is melt-in-your-mouth-tender and moist. Add chipotle mayo if desired.

Provided by Bren

Categories Main Dish Recipes Sandwich Recipes Beef

Time 2h55m

Yield 8

Number Of Ingredients 16

Ingredients

2 pounds beef cross rib roast, surface fat removed
salt and ground black pepper to taste
2 tablespoons avocado oil, or more as needed
1 medium onion, finely chopped
2 large cloves garlic, finely chopped
¼ cup dry red wine
2 cups beef broth
1 tablespoon soy sauce
1 teaspoon apple cider vinegar
1 teaspoon salt
1 teaspoon dried parsley
1 teaspoon dried thyme
½ teaspoon ground black pepper
1 teaspoon browning sauce
8 slices provolone cheese, or to taste
8 ciabatta rolls, split

Steps:

Let roast come to room temperature, about 1 hour. Season with salt and pepper.
Heat oil in a multi-functional pressure cooker (such as Instant Pot®) on Saute mode. Add roast; sear on all sides until well browned, about 3 minutes per side. Remove from pot.
Add more oil if necessary; add onion and cook until softened, about 5 minutes. Add garlic and saute until fragrant, about 30 seconds. Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon.
Add roast, beef broth, soy sauce, vinegar, salt, parsley, thyme, and pepper to the pot; stir. Close and lock the lid. Select Meat/Stew function according to manufacturer's instructions; set timer for 60 minutes.
Release pressure using the natural-release method according to manufacturer's instructions, at least 20 minutes.
Remove roast and transfer to a bowl. Strain broth through a fine-mesh strainer. Skim the fat from the top and add browning sauce. Shred beef using 2 forks and add 1 cup of the broth. Divide remaining broth between individual ramekins.
Place provolone cheese on 1/2 of the ciabatta slices and toast all the bread until cheese has melted. Add beef to each sandwich and dip each into broth to serve.

Nutrition Facts : Calories 462.6 calories, Carbohydrate 32.9 g, Cholesterol 58.7 mg, Fat 22.8 g, Fiber 2 g, Protein 28.5 g, SaturatedFat 9.6 g, Sodium 1245.1 mg, Sugar 1.4 g

INSTANT POT® FRENCH ONION DIP

Instant Pot® French Onion Dip image

Once you make this, you'll never buy the dip in the little plastic tubs again. Guaranteed! For best results, refrigerate overnight. Serve with potato chips or chopped veggies.

Provided by Soup Loving Nicole

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

Time 1h40m

Yield 8

Number Of Ingredients 8

Ingredients

1 tablespoon butter
1 medium onion, halved and sliced into petals
1 teaspoon salt
8 ounces cream cheese, softened
1 cup sour cream
1 tablespoon Worcestershire sauce
1 teaspoon dried parsley flakes
1 teaspoon garlic powder

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®), and select Saute function. Add butter, onion, and salt. Cook until onions are soft and caramelized, about 8 minutes. Close and lock the lid. Select Manual; set timer for 5 minutes. Allow 5 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Select Saute function again and cook for 5 minutes or until liquid has evaporated. Turn pressure cooker off and allow to cool for 5 minutes.
Combine cream cheese, sour cream, Worcestershire sauce, parsley, and garlic powder in a large bowl. Remove onions from pressure cooker using a slotted spoon and add to bowl with cream cheese mixture. Stir. Cover dip with plastic wrap and refrigerate for a minimum of 1 hour.

Nutrition Facts : Calories 181.7 calories, Carbohydrate 4 g, Cholesterol 47.7 mg, Fat 17.4 g, Fiber 0.3 g, Protein 3.3 g, SaturatedFat 10.9 g, Sodium 421.8 mg, Sugar 1 g

INSTANT POT FRENCH DIP SANDWICHES

Instant Pot French Dip Sandwiches image

Marv's Instant Pot French Dip sandwich is better than anything you'd find at a restaurant. The roast cooks for a while in the pressure cooker so the meat becomes extremely tender and just falls apart. The au jus is packed with flavor and is fantastic for dinner. Super simple, this French Dip is seriously delicious.

Provided by Marvin Beachler

Categories Sandwiches

Time 2h5m

Number Of Ingredients 10

Ingredients

3 lb beef chuck roast, boneless
3 Tbsp olive oil, extra virgin
3 tsp kosher salt
1 tsp black pepper, freshly ground
3 clove finely chopped garlic
1 large brown onion, roughly chopped
3/4 c dry red wine
3 c beef stock
6 French rolls, split
12 slice provolone cheese

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.