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Pressure Cooker French Dip Sandwiches

These tasty sandwiches are perfect for a low key dinner. Paired with french fries, or chips. Takes a bit longer than some other pressure cooker recipes, but is worth it! Recipe

Total cooking time: 2.5 hrs


  • 2- 2.5 lb chuck roast
  • 1 TBSP of vegetable oil
  • 2 tsp of kosher salt
  • freshly ground pepper to taste
  • 1/2 tsp garlic powder
  • 1 onion, sliced
  • 1/2 cup red wine
  • 1 14 oz can beef broth
  • 1 dried bay leaf
  • 6 hoagie rolls
  • 3 TBSP butter, melted
  • 1/4 tsp garlic powder
  • kosher salt
  • 6 slices provolone cheese


  1. Allow the roast rest at room temperature for at least 15 minutes before searing.
  2. Add vegetable oil to the Instant Pot and hit the sauté button.
  3. Season chuck roast with 2 teaspoon of kosher salt, freshly ground pepper to taste and 1/2 teaspoon of garlic powder on all side.
  4. Using a pair on long heat-proof kitchen tongs, brown the roast on all sides in Instant Pot, then remove and set aside.
  5. Add onions to pot and sauté just until they start to soften.
  6. Add red wine to pot and let simmer until reduced by half.
  7. Use a wooden spoon to scrape up seared bits from the bottom of the pot as it simmers.
  8. Once wine has reduced, add beef broth and bay leaf.
  9. Return roast to Instant Pot, close lid and make pressure release valve is set to sealing.
  10. Hit Meat/Stew function and increase time to 100 minutes.
  11. When done, turn to off then let Instant Pot natural release for 25 minutes, then turn valve to venting to release any excess pressure.
  12. Remove lid and transfer roast to a serving plate and shred.
  13. Strain liquid through a fat strainer and serve warm for dipping sandwiches.


  1. Set oven to broil and place sandwich rolls on a baking sheet.
  2. Combine melted butter and pinch of kosher salt in a small bowl.
  3. Brush over rolls and toast about 2 minutes, just until gold brown.
  4. Pile meat onto rolls and top with cheese. Return to broiler and heat just until cheese has started to melt about 30 sec -1 min


Through a series of very fortunate events, Rob found himself surrounded by Portuguese culture as a result of his soccer friends. As a result we were introduced to the bifana- an incredibly versatile pork cutlet sandwich. Need a post-game snack? Bifana. Dinner? Bifana. Lunch? Bifana.

Served with a fried potato of some sort (shoestring fries are a good one), this is a quick (once marinated) meal for all occasions. It’s best on crusty Portuguese rolls.

  • 1.5lb boneless pork cutlets, cut thin
  • 1 cup dry white wine + 1/4 cup
  • 1/4 cup white wine vinegar
  • 3 garlic cloves, minced
  • 2 bay leaves
  • 2 tablespoons pimento paste, divided (1 and 1)
  • 1/2 teaspoon Spanish paprika (divided into two quarters)
  • 1/4 teaspoon piri-piri sauce (or to taste for heat)
  • Fat for frying
  1. If desired, pound pork cutlets with a meat mallet.
  2. In a mixing bowl, combine one cup wine, vinegar, garlic, bayleaves, one tablespoon pimento paste, paprika, and piri-piri sauce. Mix well.
  3. Place pork cutlets into a Ziploc bag. Pour prepared marinade over pork. Using Archemedes’ Principle, displace air in bag and seal.
  4. Refrigerate overnight at minimum. Turn bag whenever so inclined, though if the air is properly removed the need is minimal.
  5. When ready to prepare, sauté pork in fat (butter or lard) in a large skillet. Work in small batches, create a golden brown crust if possible.
  6. (OPTIONAL) When pork is done, drain off the fat and deglaze pan with wine. Add remaining tablespoon pimento paste and paprika along with salt and pepper as desired. Bring to a boil and return pork to pan.
  7. Serve on crusty Portuguese rolls. Add sautéed onions, peppers, and cheese as desired.