Instant Pot: Best Ever Beef Dip Sandwiches

TGIF! That means we made it through another week and I owe some credit to my Instant Pot. It's been a weeknight meal game changer for sure. Long work days means I'm reluctant to spend too much time in the kitchen when I get home. Thankfully, my Instant Pot has made it quick, easy and truly effortless. This time, my boys inhaled these Best Ever Beef Dip Sandwiches. Tender chuck roast is pressure cooked in a savory bath of beef broth, water and soy sauce along with some seasonings to produce one heck of a sandwich...

 What I like about this dish is how easy it is to put together on the spot or in advance and how pressuring cooking really makes the beef so succulent. I've included directions for freezer meal instructions and how to cook from both defrosted and frozen states - both of which the Instamt Pot can handle with no problems. The best thing is the longer you cook, the better it gets. Leftovers are especially awesome over a heaping mound of buttery mashed potatoes!

Best Ever Beef Dip Sandwiches
adapted recipe from AllRecipes

4 pounds beef chuck roast
1 tablespoon minced garlic
1 tablespoon dried rosemary
3 bay leaves
1 cup soy sauce
3 cups beef broth
3 cups water

In your Instant Pot:

Plug in the IP and add chuck roast, garclic, rosemary, bay leaves, soy sauce, beef broth, and water.

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 30 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure.

Once at pressure, the display will reflect 30 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 30 minutes, allow your IP to naturally release pressure for 20 minutes. While naturally releasing pressure (also known as NRP or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure.

When the display reflects 20 (which is 20 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release pressure (also known as QRP or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen). Shred the roast using forks or tongs. To serve, place in hamburger buns or split french bread and top with your preferred cheese if desired. Feel free to dip your sandwich in the au jus left in the IP too! 

* To make ahead/freezer meal - Place all the ingredients except the broth, water and soy sauce into a gallon sized freezer storage bag; seal and freeze. When ready to prepare, 

- To cook from frozenplace contents into your IP and add broth, water and soy sauce. Cook for 45 minutes under pressure and naturally release pressure for 20 minutes before quickly releasing pressure.
- To cook after defrosting completely. place contents into your IP and add broth, water and soy sauce. Cook in IP as directed above.

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