Instant Pot Beer Braised French Dip Sandwiches
Try this Instant Pot Beer Braised French Dip Sandwiches recipe
Try this Instant Pot Beer Braised French Dip Sandwiches recipe
- 1 tsp garlic powder
- 1 tsp worcestershire sauce
- 1 tbsp butter
- 1 tsp onion powder
- 1 tsp salt (or to taste)
- 2 cups beef stock
- 3-4 lb chuck roast
- 1 12 oz can or bottle beer
- 1 10.5 oz can condensed french onion soup
- 4-6 french rolls
- 8-10 slices provolone cheese
- 1 tsp pepper (or to taste)
- 1/2 small onion (chopped)
- Carbohydrate 26.2173771028139 g
- Cholesterol 30.503125013081 mg
- Fat 13.2571550063957 g
- Fiber 0.279337489247322 g
- Protein 38.4187887820262 g
- Saturated Fat 7.9636836286934 g
- Serving Size 1 1 recipe (1949g)
- Sodium 6265.08158658206 mg
- Sugar 25.9380396135665 g
- Trans Fat 0.946507500459076 g
- Calories 365 calories
Step-by-step
- Turn Instant Pot onto saute and trow in butter.
- While pot is heating up, season your roast with salt, pepper, garlic, and onion powder.
- When pot is hot, place roast in and brown on each side (about 3-4 minutes on each side).
- This step is optional if you are looking to just dump and go.
- It does help with the flavor though (it keeps the juice in)!
- Turn Instant Pot off.
- Remove roast and set aside.
- Add a cup of beef stock to the pot and de-glaze (or scrape) off any browned bits from the bottom.
- When pot is de-glazed, add onion, the rest of the beef stock, beer, Worcestershire, and french onion soup.
- Add roast back in and close top.
- Select manual on your Instant Pot and set timer for 80 minutes.
- When timer is up, allow a full natural pressure release.
- While Instant Pot is releasing, turn oven onto broil and allow to heat up.
- Cut rolls in half and add cheese to one side.
- Open pot and carefully remove roast.
- Shred roast.
- Add shredded roast onto rolls and place in the oven for broil for 1 minute until the cheese is melted.
- Spoon and strain broth from the Instant Pot into small bowls to serve with sandwiches.
Browning a three-pound chuck roast for three minutes per side builds necessary Maillard compounds that pressure cooking alone cannot replicate. Without searing, the meat yields a flat, one-dimensional broth lacking deep savory notes. Searing creates caramelized surface proteins that dissolve during the eighty-minute cook time, enriching the surrounding liquid.
De-glazing the stainless steel inner pot with one cup of beef stock prevents the dreaded burn notice by releasing stuck solids before adding dairy or high-sugar items like condensed french onion soup. If avoiding alcohol, substitute the twelve-ounce can of beer with an equal volume of low-sodium beef broth mixed with one tablespoon of apple cider vinegar to replicate the acidity and depth that hops normally provide. Choose a lager or a pale ale over heavy stouts, as dark beers impart an overpowering bitterness during prolonged pressure cooking.
Allowing a full natural pressure release prevents muscle fibers from seizing up and expelling moisture, keeping the beef tender enough to shred easily with two forks. Broiling the assembled sandwiches for precisely one minute melts the provolone cheese without scorching the soft interior of the French rolls.
