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 Dipped 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 Instant Pot.
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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
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 cornstarch starch 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
- Season the meat.
- Heat a skillet or pan to medium-high.
- 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.
- Place the sliced (1) onion into the skillet/pan; 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 skillet/pan. Transfer everything to the slow cooker.
- Add beef broth, worcestershire, soy sauce, thyme and bay leaves.
- Cook on low for 8-10 hours or high for 5 hours.
- 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 the slow cooker to high.
- In a small bowl: combine cornstarch and water, mix until the cornstarch is fully dissolved.
- Add cornstarch mixture to the cooker and simmer for 10-15 minutes or until desired consistency.
- Season with salt & pepper to taste.
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Thank you for this recipe, unfortunately I followed the 55 minute high pressure and natural release and the roast came out tough. I would suggest removing the 55 minutes and adding the 1 hour and 15 minutes cook time as stated at the top of your recipe.
Thanks for the comment, sorry it didn’t turn out as expected. However, the total cook time includes onions, beef and toast. To help with varying cuts of beef; I added a note to test for tenderness prior to removing from cooker.
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