Instant Pot French Dip

Name: How to cook Instant Pot French Dip - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 to 4 people
Cuisine: Us

Introduce

Chef :

Katatonickat

Instant Pot French Dip

Ummm I keep eating it before I take a picture and to be honest I do not usually add the cheese. Looked up online and have made it several times. make sure you add the red wine.

Ingredient

Food ration :

2 to 4 people

1 tablespoon

can of low-sodium beef broth or just use beef cube and almost 2 cups water

Cooking instructions

* Step 1

Chuck roast should 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.

* Step 2

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 simmersOnce wine has reduced, add low-sodium beef broth and bay leaf

* Step 3

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.

* Step 4

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.

* Step 5

Strain liquid through a fine mesh strainer and serve warm for dipping sandwiches.

* Step 6

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. Optional -Top sandwiches with freshly chopped flat-leaf parsley and serve with warm au jus for dipping.

Note: if there is a photo you can click to enlarge it