Instant Pot French Onion Dip Sandwich

Tasty Instant Pot French Onion Dip is a savory meat lovers dream. Fresh warm bread filled with juicy meet and onions dipped in onion laced beef broth. Very few things are more comforting than a plate covered with a large delicious dripping with flavor French Onion style sandwich. Best served warm, this is an easy meal that is finger licking good. If you love a good fresh sandwich I suggest giving this recipe a try.

Check out the video and read through the instructions to see how hunger rousing the presentation of this deliciously dripping meat filled onion covered sandwich is. Versatile and gorgeous this French Diped delight can be enjoyed anytime of the day or week. No need to cheapen the meal by using cuts from the deli, grab a hunch of chuck roast, throw it in the pressure cooker and viola you have a hearty meal that normally generates plenty of left overs. Make your next food adventure a foodlicious experience with this classic comfort food made every more convenient using the IP.

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Caramelize onions with loaded meat in a sandwich that is dipped in beef broth that is extremely delicious.

Ingredients

Season with salt and pepper.

Sear both sides.

Place the sliced (1) onion into the cooker; mix. Cook for 5-8 minutes or until mostly caramelized.

Pour in dry sherry; using a wooden spoon, deglaze the bits and pieces on the bottom of the cooker.

Add beef broth, worcestershire, soy sauce, thyme and bay leaves.

Pressure cook on high for 55 minutes and natural release. Note: test the meat for tenderness by stabing center with a fork. If the fork does not easily pierce through the meat, place lid back on and pressure cook for an additional 15 minutes with a natural release.

Shred the meat.

Season with salt & pepper to taste for your dip.

In the last 30 minutes before removing the roast from the cooker, caramelize the onion on a stove top.

Caramelized onions.

Slice the bread in half, vertically. Spread melted butter on the inside of the bread. Bake in the oven.

Place the shredded meat on top of the bread.

Add caramelize onions.

French Onion Sandwich Dipped in the broth.

Serve immediately and enjoy!

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Instant Pot French Onion Dip Sandwich

5 from 1 vote
Prep Time 10 mins
Cook Time 1 hr 15 mins
Natural Release 1 hr
Total Time 2 hrs 25 mins
Course Main Course
Cuisine American
Servings 6
Calories

Equipment

  • Pressure Cooker / Instant Pot or Slow Cooker (see notes below)

Ingredients
  

  • 3 lb chuck roast
  • 1 onion sliced
  • 5 garlic cloves minced
  • 3 bay leaves
  • 4 cups low- sodium beef broth
  • ¼ cup dry sherry
  • 3 tbsp olive oil
  • 1 tbsp worcestershire
  • 1 tbsp soy sauce
  • 1 tsp thyme
  • salt & pepper to taste

Caramelize Onions

  • 4 large onions sliced
  • ½ cup dry sherry
  • 4 tbsp butter
  • 2 tbsp olive oil

Cornstarch Mixture

  • 2 tbsp cornstarch
  • 3 tbsp filtered water

2 French Bread or 6 Hoagie Rolls

  • melted butter

Instructions
 

Pressure Cook

  • Season both sides of the chuck roast with salt & pepper.
  • Set cooker to saute-high. 
  • Add oil. Wait for 30 seconds.
  • Place the roast inside the cooker and sear both sides for about ~4-5 minutes per side. Remove the roast and place it on a plate/bowl.
  • Place the sliced (1) onion into the cooker; mix. Cook for 5-8 minutes or until mostly caramelized.
  • Add minced garlic and cook for 30-60 seconds or until fragrant.
  • Pour in dry sherry; using a wooden spoon, deglaze the bits and pieces on the bottom of the cooker.
  • Place the roast back into the cooker.
  • Add beef broth, worcestershire, soy sauce, thyme and bay leaves.
  • Place the lid on. Pressure cook on high for 55 minutes and natural release (approx. 55-60 minutes). Remove the lid. Press the cancel button. Note: test the meat for tenderness by stabing center with a fork. If the fork does not easily pierce through the meat, place lid back on and pressure cook for an additional 15 minutes with a natural release.
  • Remove the roast and place in a medium-large sized bowl, discard the bay leaves. Using 2 forks, shred the meat. Cover with aluminum foil until ready to eat.
  • Set cooker back to saute-high. 
  • In a small bowl: combine cornstarch and water, mix until the cornstarch is fully dissolved.
  • Add corstarch mixture to IP. Simmer for 7-10 minutes or until desired consistency.
  • Season with salt & pepper to taste.

Caramelize Onions

  • In the last 30 minutes before removing the roast from the cooker, caramelize the onions on a stove top.
  • Heat a medium sized pot (non-stick or stainless steel) to medium-high. Add butter and oil; wait until butter is about half melted.
  • Add (4) sliced onions and saute. Mix and turn down the heat to medium. Saute for 20 minutes or until the onions have caramelized. (see video for reference)
  • Pour dry sherry into the pot. Use a wooden spoon and deglaze the bits and pieces from the bottom.
  • Remove pot from heat and set aside.

Toast Bread

  • Preheat the oven to 300°F (148°C).
  • Slice the bread in half (vertically). Spread melted butter on the inside of the bread. Lay the bread butterside down on a baking pan. Bake for 2-3 minutes. Remove bread from the oven.

Prepare Sandwich

  • Place some of the dip in a small serving bowl.
  • Place the shredded meat on top of the bread (bottom half).
  • Top with caramelize onions. Put the top half of bread on the sandwich.

Serve immediately and enjoy!

    Notes

    Slow Cooker Method 
    1. Season the meat.
    2. Heat a skillet or pan to medium-high.
    3. Place the roast inside the skillet/pan and sear both sides for about ~4-5 minutes per side. Remove the roast and place it in the slow cooker.
    4. Place the sliced (1) onion into the skillet/pan; mix. Cook for 5-8 minutes or until mostly caramelized.
    5. Add minced garlic and cook for 30-60 seconds or until fragrant.
    6. Pour in dry sherry; using a wooden spoon, deglaze the bits and pieces on the bottom of the skillet/pan. Transfer everything to the slow cooker.
    7. Add beef broth, worcestershire, soy sauce, thyme and bay leaves.
    8. Cook on low for 8-10 hours or high for 5 hours.
    9. Remove the roast and place in a medium-large sized bowl, discard the bay leaves. Using 2 forks, shred the meat. Cover with aluminum foil until ready to eat. 
    10. Set the slow cooker to high. 
    11. In a small bowl: combine cornstarch and water, mix until the cornstarch is fully dissolved.
    12. Add cornstarch mixture to the cooker and simmer for 10-15 minutes or until desired consistency.
    13. Season with salt & pepper to taste.
    Keyword best french onion dip sandwich recipe, easy french onion dip sandwich recipe, instant pot french onion dip sandwich, pressure cooker french onion dip sandwich
    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

    More Instant Pot Recipes

    Pumpkin Pie

    Sweet notes of nutmeg exude from this creamy and delicious pumpkin pie. There is no better way to complete your holiday meal experience, than treating yourself and your loved ones, to a classic such as this. When you break this out and put it on the dessert table, you will immediately add authenticity to your celebratory feast. Homemade Pumpkin pie, made from fresh puree, will satisfy your dessert driven appetite and is its own reward when taking the first bite. I highly recommend giving this easy to prepare traditional delight a try during the Holiday season.

    End your Holiday meal in traditional style by following the instructions below after watching the short video and bring this classic to a table near you. This pie is as easy on the budget as it is to make, simply put the ingredients in the oven and give it a bake. Share quality traditional food with those you hold near and may your holidays be ever so foodilicious this time of year.

    Ingredients

    In a large bowl: combine pumpkin puree, brown sugar, salt, cinnamon, nutmeg, clove, heavy cream and 1 egg; whisk until smooth.

    Add the other eggs one at a time while continuing to whisk.

    Pumpkin pie mixture.

    In a 9.5″ pie pan: roll out the crust, place it in the pan and press the edges with your fingers together.

    Pour the pumpkin mixture into the pie shell. Bake the pie for 15 minutes, then reduce to 350°F (176°C) and bake another 45 minutes or until the mixture has set in the center.

    Serve room temperature.

    Easy Pumpkin Pie

    5 from 1 vote
    Prep Time 10 mins
    Cook Time 1 hr
    Total Time 1 hr 10 mins
    Course Dessert
    Cuisine American
    Servings 8
    Calories

    Equipment

    • 9.5" Pie Pan (Preferably glass)

    Ingredients
      

    • 1 pie crust
    • 2 cups homemade pumpkin puree or 15 oz can
    • 1 ¼ cup heavy cream
    • ¾ cup light brown sugar
    • ½ tsp salt
    • ½ tsp ground cinnamon
    • ½ tsp ground nutmeg
    • ¼ tsp ground clove
    • 3 eggs

    Instructions
     

    • Preheat the oven to 400°F (204°C).
    • In a large bowl: combine pumpkin puree, brown sugar, salt, cinnamon, nutmeg, clove, heavy cream and 1 egg; whisk until smooth. Add the other eggs one at a time while continuing to whisk.
    • In a 9.5" pie pan: roll out the crust, place it in the pan and press the edges with your fingers together (see video for reference).
    • Pour the pumpkin mixture into the pie shell.
    • Bake the pie for 15 minutes, then reduce to 350°F (176°C) and bake another 45 minutes or until the mixture has set in the center. If the crust begins to get too dark, cover with aluminum foil. Cool for 2 hours.

    Serve room temperature.

      Cover the leftover in the refrigerator up to 5 days.

        Keyword best pumpkin pie recipe, easy pumpkin pie recipe, pumpkin pie recipe, pumpkin recipe
        Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

        Pecan Pie

        Homemade Pecan Pie is so delicious and rewarding your family will celebrate your accomplishment by eating every last bite. Fragrantly fresh from the oven this deliciously smooth nut flavored slice of heaven does not need an introduction. Place this on the desert table with pride and everyone will marvel at how beautiful it looks. When the first person takes a bite and says “mmmm this is good” others will form a line to try a piece as they will start to think that you have found Grandmas secret recipe.

        Serve this at room temperature, warm with some ice cream or with a nice cup of coffee and feel the pride of making a traditional fall classic dessert that everyone is sure to enjoy. Check out the instructions below and watch the video to see how easy this foodilicious dessert is to make. Bring this pie to your family gathering and you will be asked to make it again next year.

        Ingredients

        Mix the ingredients in a bowl by whisking until smooth.

        Roll out the crust, place in the pan and press the edges together with your fingers

        Add pecans; spread them evenly across the surface of the crust in the pan.

        Pour the contents of the bowl in the pan atop the pecans.

        Bake for 50 minutes or until the top is lighly golden.

        Serve with ice cream or whipped cream.

        Easy Pecan Pie

        5 from 1 vote
        Prep Time 10 mins
        Cook Time 50 mins
        Total Time 1 hr
        Course Dessert
        Cuisine American
        Servings 8
        Calories

        Equipment

        • Pie Pan 9.5" (Preferably Glass)

        Ingredients
          

        • 1 pie crust
        • 2 cups pecan
        • 1 cup light corn syrup
        • ½ cup brown sugar
        • ¼ cup melted butter unsalted
        • 1 tbsp vanilla extract
        • ½ tsp salt
        • 3 large eggs room temperature

        Instructions
         

        • Preheat the oven to 350°F (176°C).
        • Using a 9.5" pie pan: roll out the crust, place in the pan and press the edges together with your fingers (watch video for reference).
        • Add pecans; spread them evenly across the surface of the crust in the pan.
        • Mix the rest of the ingredients in a bowl by whisking until smooth.
        • Pour the contents of the bowl in the pan atop the pecans.
        • Bake for 50 minutes or until the top is lighly golden. If the crust begins to darken, tent the pie with aluminum foil. Let cool before serving.

        Serve with ice cream or whipped cream.

          Cover leftovers at room temperature for 1-2 days or up to 5 days in the refrigerator.

            Keyword best pecan pie recipe, easy pecan pie recipe, homemade pecan pie recipe, pecan pie
            Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

            Sweet Potato casserole

            The sweet aroma of Sweet Potatoes baking in the oven is eloquently enhanced by the unmistakable notes of toasted marshmallows that linger throughout the house. The melted sugary perfume races from the oven as you open the door to retrieve this desert that masquerades as a holiday side. When this is fresh from the oven your guests will feel invited into your home and will eagerly ask if they can help so they can get a peak at what is creating that heavenly aroma. Serve this dish nice and hot and watch the melted white pillows of heavenly sugar create melted tracers to the plate.

            This is a simple to create no hassle dish that is a holiday staple in our home. My husband and daughter absolutely love this recipe and I hope you will enjoy it too. Watch the video and review the instructions below to see how easy this sweet and delicious old fashioned recipe s to make.

            Toasted marshmallow are the best.

            Peeled and chopped potatoes.

            In a pot, bring the water to a boil. Add chopped sweet potatoes. Cook for 20-25 minutes or until tender. Drain the potatoes.

            In a large bowl, combine cooked potatoes, heavy cream, brown sugar, vanilla extract, cinnamon, salt, butter and eggs together.

            Mix well.

            Transfer the sweet potato mixture to the pan.

            Spread 2 cups of miniature marshmallows on top of the sweet potato mixture.

            Bake (uncovered) for 25 minutes or until marshmallow are golden brown (keep a eye on the marshmallows, you don’t want to burn them).

            Serve warm and enjoy!

            Sweet Potato Casserole

            5 from 1 vote
            Prep Time 15 mins
            Cook Time 45 mins
            Total Time 1 hr
            Course Side Dish
            Cuisine American
            Servings 6
            Calories

            Equipment

            • Baking Pan 9"x13"x2"

            Ingredients
              

            • 3 lbs sweet potatoes (around 5 large) peeled and cut into chunks
            • ½ cup light brown sugar
            • ½ cup softened butter
            • ¼ cup heavy cream
            • 1 tsp vanilla extract
            • ½ tsp ground cinnamon
            • ½ tsp salt
            • 2 large eggs
            • 2 cups miniature marshmallow

            Instructions
             

            • In a pot: bring the water to a boil. Add chopped sweet potatoes. Cook for 20-25 minutes or until tender. Drain the potatoes.
            • Preheat the oven to 375°F (190°C).
            • In a large bowl, combine cooked potatoes, heavy cream, brown sugar, vanilla extract, cinnamon, salt, butter and eggs together; mix well.
            • Spray cooking olive oil or butter to the baking pan. Transfer the sweet potato mixture to the pan.
            • Spread 2 cups of miniature marshmallows on top of the sweet potato mixture.
            • Bake (uncovered) for 25 minutes or until marshmallow are golden brown (keep a eye on the marshmallows, you don't want to burn them).
            • Note: This can be prepared a day or so ahead, do not bake, then cover and refrigerate. When ready to bake: let the dish sit at room temperature for ~1 hour and top with marshmallows and cook as directed above.

            Serve and Enjoy!

              Keyword best sweet potato casserole recipe, easy sweet potato casserole recipe, homemade sweet potato casserole recipe, sweet potato casserole
              Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

              Holiday Dressing/Stuffing

              Thanksgiving style Dressing is moist, savory and captures the essence of the tradition with an easy to follow recipe. Everyone thinks they make the best Dressing but with this recipe you will be an instant contender during the Holiday family cooking completion. This Dressing is delicious and is my personal favorite. I have spent years tweaking and changing my method and ingredients and have selected my favorite to share with you. A great dressing will complete the menu of a Thanksgiving table and will have your family reaching for seconds.

              This is the best Dressing recipe you will find with easy to follow and instructions and a helpful video to help you make your own at home. Share your time with the ones you cherish most, feed them soulful food that satisfies the heart and the appetite. Happy Thanksgiving to everyone and may your Holiday feast be ever more foodlicious.

              Serve with some delicious turkey gravy.

              French loaf, Italian loaf and cornbread.

              Cut up the loafs and cornbread into 1″x1″ cubes. Let them dry out for 1 to 2 days.

              Ingredients

              Chopped celery

              Chopped onions

              Fresh sage, thyme and rosemary.

              Finely minced herbs.

              Saute celery and onions.

              Add fresh herbs and garlic. Season with salt & pepper.

              Add chicken broth.

              Pour the broth mixture into the pot/pan.

              Mix well.

              Transfer the dressing into the 2 baking pans.

              Bake (uncovered) for 40-45 minutes or until golden and crispy on top.

              Don’t forget to serve with turkey gravy.

              Holiday bread dressing.

              Holiday Dressing

              5 from 1 vote
              Prep Time 45 mins
              Cook Time 55 mins
              Total Time 1 hr 40 mins
              Course Side Dish
              Cuisine American
              Servings 16
              Calories

              Equipment

              • (2) Baking Pan 9" x 13"x2"

              Ingredients
                

              • 1 loaf cornbread
              • 1 loaf french bread
              • 1 loaf Italian bread
              • 6-7 cups low-sodium chicken broth
              • 1 onion chopped
              • 8 celery chopped
              • 1 stick butter unsalted
              • 1 garlic cloves minced
              • 4 fresh thyme sprig minced
              • 2 fresh rosemary sprig minced
              • 1 fresh sage sprig minced

              Instructions
               

              Drying the Breads

              • Cut up the loafs and cornbread into 1"x1" cubes.
              • Spread out the bread cubes on baking sheets (or flat clean surface). Let them dry out for 1 to 2 days until they are dry and hard (tip: I lay them out during the day and cover them at night).

              Prepare

              • Chop up all the celery (including leaves) and onions into small pieces. Set aside.
              • Mince the garlic cloves. Set aside.
              • Fresh herbs: remove the leaves from the stems. Chop the leaves into minced size. Set aside.

              Cook/Bake

              • Preheat the oven to 350°F (176°C).
              • Heat the large skillet or pan to medium-high, add butter. Allow the butter to almost fully melt.
              • Add celery and onion. Stir and cook for 2-3 minutes.
              • Add garlic and fresh herbs; mix well. Season with salt and pepper. Cook for 3-5 minutes or until fragrant.
              • Pour in 6 cups of broth. Bring it to a simmer.
              • Place the dried bread in a large pot/bowl. Pour the broth mixture over the bread in the pot/pan. Mix well. If the dressing looks/feels dry add another cup of broth (adjust to you liking).
              • Spray the two baking pans (9" x 13"x2") with cooking olive oil or butter.
              • Transfer the dressing mixture to the 2 baking pans.
              • Bake (uncovered) for 40-45 minutes or until golden and crispy on top.

              Serve with turkey and gravy!

                Note: This can be prepared a day or so ahead, do not bake, then cover and refrigerate. When ready to bake: let the dish sit at room temperature for ~1 hour. Place in the oven and finish cooking as described above.

                  Keyword best bread stuffing/dressing recipe, bread dressing recipe, Christmas dressing, easy homemade dressing, Thanksgiving bread stuffing/dressing recipe, Thanksgiving dressing
                  Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!

                  Garlic Butter Roast Turkey

                  Delicious Roasted Turkey is the featured main course at traditional Thanksgiving celebrations. When roasted to perfection the meat will be tender, moist and extremely flavorful. The oven will radiate with the smell of the well basted and lightly toasted delicious skin. This item is easier than what you may have heard. I would suggest allowing time to be near the kitchen and exercising patience. Use a timer to help keep you focused on the activities necessary to complete the task of cooking a well prepared turkey. Few things are more rewarding than a table where you have created a delicious tender and extreme flavorful gorgeous Turkey for all to feast upon.

                  Once you master the art of cooking a large main course you will solidify your place among the family cooks. Be fearless in your food adventures, watch the video, follow the instructions to the letter and you will have a fabulous Roasted Turkey in the middle of your table for your next family gathering.

                  Ingredients for the butter mixture.

                  Mix well.

                  Stuff apple, onion, lemon and the rest of the herbs with stem (thyme, rosemary & sage) into the turkey’s cavity. For best results, highly recommend using fresh herbs.

                  Use one hand to loosen and lift the turkey breast’s skin.

                  Smother about half of the butter mixture between the skin and breast.

                  Rub the rest of the butter on top of the turkey. It doesn’t have to be perfect, the butter will melt in the pan.

                  Tuck the wing underneath the turkey leg (tip: stick the bamboo stick about 2″ long into the wing and leg).

                  Tie the legs together. Loosely cover with aluminum foil.

                  Baste every 30 minutes.

                  Reserve the dripping make turkey gravy.

                  Transfer the turkey to a serving tray and decorate.

                  Garlic Butter Turkey

                  5 from 1 vote
                  Prep Time 30 mins
                  Cook Time 2 hrs 30 mins
                  Total Time 3 hrs
                  Course Main Course
                  Cuisine American
                  Servings 16
                  Calories

                  Equipment

                  • Roasting Pan with Rack

                  Ingredients
                    

                  • 1 turkey 10-14 lbs
                  • 1 onion cut into quarterly
                  • 1 apple cut into quarterly
                  • 1 lemon cut in half
                  • .50 oz fresh rosemary
                  • .50 oz fresh sage
                  • .50 oz fresh thyme

                  Butter Herb Garlic Mixture

                  • 2 cups unsalted butter (4 sticks) softened
                  • 1 tsp salt
                  • 1 tsp pepper
                  • 1 head garlic peeled & minced
                  • fresh thyme & rosemary

                  Instructions
                   

                  Butter Garlic Herb Mixture

                  • Rinse the thyme and rosmary. Get about 1-2 stems from each and tear the leaves off and minced; set aside.
                  • In a medium size bowl: add softened butter, fresh thyme & rosemary, miced garlic, salt and pepper. Mix well.

                  Turkey

                  • If using a frozen turkey; thaw in the refrigerator 48-72 hours prior to use. Remove the turkey from the refrigerator and let it sit in room temperature for 1-2 hours before roasting. Remove turkey neck, giblets and package; reserve for giblet gravy or discard if you prefer. Clean and rinse the turkey.
                  • Preheat the oven to 400°F (204°C).
                  • Pat the turkey dry using a paper towel. Stuff the apple, onion, lemon and the rest of the herbs, including stems (thyme, rosemary & sage) into the turkey's cavity.
                  • Use one hand to loosen and lift the turkey breast skin. Using about half the butter mixture, coat/smother the breast beneath the skin. Then rub the rest of the butter on the outer layer of the turkey's skin.
                  • Place the turkey on the roasting rack and pan.
                  • Tuck the wing underneath the turkey leg (tip: use a bamboo stick about 2" long to pin the wing). Tie the legs together. Loosely cover with aluminum foil.
                  • Place turkey in the oven and reduce the heat to 350°f F (176°C).
                  • Roast for 13 minutes per-pound or until the internal temperature reaches to 165°F (73°C).
                  • Baste every 30 minutes. Remove the aluminum foil during the last 30 minutes to brown the skin.
                  • Remove the turkey from the oven and tent/cover with aluminum foil. Let rest for 20 minutes before craving.
                  • Transfer the drippings and grease to a clear measuring cup or bowl. The drippings will settle to the bottom; discard the grease. Reserve the drippings to make turkey gravy. https://eatfoodlicious.com/turkey-gravy/

                  Serve and Enjoy!

                    Keyword best turkey recipe, easy turkey recipe, roast turkey recipe, turkey recipe
                    Tried this recipe?Mention @eatfoodlicious or tag #eatfoodlicious!