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Instant Pot French Dip Sandwiches - Traditional - Lunch

<p>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 is a meal that is apt to become a fast favorite.</p>
4 Servings Recipe By

Ingredients

  • 2 pounds quarter Beef Roast
  • 1/3 cups Soy Sauce
  • 1/2 teaspoons Bouillon, Beef, Granules
  • 1 teaspoon Black Peppercorns
  • 1 1/2 teaspoons Rosemary, Dried
  • 1/2 teaspoons mince Garlic, Cloves

Serving Day Ingredients

  • 4 individual Hamburger Buns, White

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 sandwich
  • 453 Calories
  • 13g Total Fat
  • 5g Sat Fat
  • 0g Trans Fat
  • 147mg Cholesterol
  • 1506mg Sodium
  • 24g Total Carb
  • 1g Fiber
  • 3g Total Sugars (Includes 0g Added Sugars)
  • 56g Protein
  • 10 WW Freestyle

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. Release pressure.
  9. Shred roast with a fork and serve on buns.

Freeze For Later Cooking Directions

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. **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. Release pressure.
  9. Shred roast with a fork.
  10. Let cool.
  11. Divide among the indicated number of freezer bags. Seal, label and freeze.

Make From Frozen Serving Day Directions

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

  1. Thaw: In fridge
  2. Reheat in microwave until heated through.
  3. Serve on buns.

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