Instant Pot French Dip
Tender shredded chuck, sweet onions and melted Swiss cheese served in crusty bread with concentrated beef jus for dipping.
Ingredients
Method
Completed steps 0
Heat the cooker on Sauté More until HOT, about 8 mins. Pat the chuck dry, season the first face with salt and pepper and add 1 tbsp olive oil. Lay the seasoned face down, season the upper face and brown each side for 10 minutes. Skip browning only if using a dump-and-cook approach.
Transfer the roast out. Cook the sliced onions for 3 - 4 mins, then reserve roughly ⅓ of them. Add the garlic, rosemary, thyme and 2 bay leaves; stir for another minute. If sauté switches off after 30 minutes, turn it on again.
Pour in 1 cup unsalted stock and scrape the base with a wooden spoon until no browned residue remains stuck.
Mix in 1 tbsp (15ml) soy sauce, 1 tbsp (15ml) fish sauce and 1 tbsp (15ml) Worcestershire sauce. Return the chuck and push it partly below the liquid. Cook on high pressure for 45 minutes, followed by a 25-minute natural release.
Move the beef to a bowl and pull it apart with 2 forks. Meanwhile, bring the jus to a boil on sauté, return the reserved onions and reduce for 5 - 10 minutes. Adjust the seasoning and remove excess fat if needed.
If melting the cheese in the oven, heat it to 350°F. Split the 1 loaf of French bread, cover with Swiss cheese and warm until the cheese softens. Add the beef and onions, and serve the hot jus alongside.
Notes
Skim or separate excess fat from the jus before reducing it.
Calories: 369 kcal · Carbs: 12 g · Protein: 33 g · Fat: 21 g · Sodium: 410 mg · Fiber: 2 g · Sugar: 5 g
Adapted from www.pressurecookrecipes.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.