Instant Pot French Dip Recipes

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!

Steps:

• Set Instant Pot to Sautee Setting and add olive oil.
• Salt and pepper your chuck roast on both sides. Do not remove fat, as it will add a ton of flavor and you can remove it after cooking.
• Once Instant Pot is nice and hot, add your chuck roast and sear for 2 minutes on each side and edges to seal in those delicious flavors. This step is NOT required, but does add a lot of flavor.
• Once roast is seared on each side, remove from Instant Pot and set aside.
• While still on Sautee setting, add onions and cook for 5 minutes, stirring regularly. Don't worry about cooking onions down completely as they will cook down later. This step is optional but adds a lot of flavor.
• Add garlic and sauté for 1 minute with onions. This step is optional but does add flavor.
• Remove onions and garlic and set aside.
• Add beef broth to Instant pot and scrape up the stuck on bits on the bottom of your Instant Pot. This will add flavor.
• Press Cancel button on Instant Pot to turn off Sauté setting.
• Add chuck roast to Instant Pot.
• Add onions and garlic to Instant Pot.
• Add French onion soup, beef bone broth concentrate, soy sauce, Worcestershire sauce, dried rosemary, dried thyme, and bay leaves to instant pot.
• Place lid onto Instant Pot and lock. Turn steam valve to closed position.
• Press Pressure Button to High pressure.
• Press Manual button and adjust timer to 60 minutes.
• Once timer goes off, do not touch instant pot. Let pressure release naturally for 25 minutes. Do not flip the switch.
• After 25 minutes, you can flip the switch and open your instant pot.
• Remove beef, shred and remove fat bits.
• While shredding beef, set instant pot to simmer and cook juices and onions down for 10 minutes. Then turn off your Instant Pot.
• Place shredded beef onto your hoagie or sandwich bun, add provolone cheese and enjoy!
• We like to eat ours on toasted garlic butter buns. To do this, simply slice your buns open. Blend with a spoon - 1/4 cup softened butter and 2 teaspoons garlic paste. Spread this mixture on buns and broil for 1 minute or less (watch as these will burn quickly if you aren't paying attention). Serve immediately.

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.

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.