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Instant Pot French Dip Sandwiches - Gluten Free Dairy Free - Dump and Go Dinner

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Instant Pot French Dip Sandwiches - Gluten Free Dairy Free - Dump and Go Dinner

Tricia
The Cook
4 Servings
7 Ingredients
8 Comments

This Instant Pot version of our simple yet classic French Dip sandwiches yields a mouthwateringly tender roast imbued with rosemary, garlic, and just the right amount of umami to keep you enticed. Easy and freezer friendly, this gluten and dairy free meal is apt to become a fast favorite.

4 Servings
7 Ingredients
8 Comments

Ingredients

  • 2 pounds quarter Beef Roast
  • ⅓ cups Soy Sauce, Gluten Free
  • ½ teaspoons Bouillon, Beef, Granules
  • 1 teaspoon Black Peppercorns
  • 1 ½ teaspoons Rosemary, Dried
  • ½ teaspoons mince Garlic, Cloves
Serving Day Ingredients
  • 4 individual Hamburger Buns, Gluten Free

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly/Dump and Go

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Cut as much of the fat off the roast as you can and place in indicated number of containers.
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Make From Frozen Serving Day Directions

Prog. Pressure Cooker

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Prep from frozen
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
  2. Cut as much of the fat off the roast as you can and place in inner pot.
  3. Mix together soy sauce, bouillon, peppercorns, rosemary and garlic.
  4. Pour mixture over roast in inner pot.
  5. Add enough water to cover roast.
  6. Lock cover into place and seal steam nozzle.
  7. Cook on high pressure for 35 minutes.
  8. Naturally release pressure for 5 minutes then quick release remaining pressure.
  9. Shred roast with a fork and serve on buns.

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
1 sandwich
Amount Per Serving
Calories
502
Total Fat
14g
Saturated Fat
4g
Trans Fat
0g
Cholesterol
147mg
Sodium
1766mg
Total Carbohydrates
39g
Fiber
1g
Sugar
4g
Protein
54g
WW Freestyle
12

8 Comments

Join the discussion
  1. I’m curious to know if I’m doing something wrong. Each recipe I try to print includes the social media icons and they overlap the recipe so that the ingredients cannot be seen. I’ve attempted different formats, but I can’t seem to print one that shows the whole recipe. Am I doing something wrong?

        1. We like to leave it generic as it allows for substitutions due to preference, sales, availability, etc.

    1. If you mean, can you freeze the sandwiches fully cooked and then just reheat, the answer is yes. However, you would not use the “make it Now’ directions, as those are for cooking from fresh.