Instant Pot French Dip Sandwiches - Gluten Free Dairy Free Version

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Instant Pot French Dip Sandwiches - Gluten Free Dairy Free Version

Tricia
The Cook
4 Servings
7 Ingredients
3 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
3 Comments

Ingredients

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

Containers

Supplies

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Easy Assembly

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 gallon freezer bags.
  2. Mix together soy sauce, bouillon cube, peppercorns, rosemary and garlic.
  3. Pour mixture over roast. Label and freeze.

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. Thaw: Prep from frozen
  2. **Depending on your container size/shape and your serving size, you may need to adjust cooking times given as it is based on 4 servings frozen in a 64 ounce container.**
  3. Place frozen contents into inner pot.
  4. Add enough water to cover roast.
  5. Lock cover into place and seal steam nozzle.
  6. Cook on high pressure for 45 minutes.
  7. Naturally release pressure for 5 minutes then quick release remaining pressure.
  8. Shred roast with a fork and serve on buns.

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.

3 Comments

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  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?

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