Comments on: Instant Pot French Dip Sandwiches https://www.pressurecookingtoday.com/easy-french-dip-sandwiches/ The Best Instant Pot Recipes / Easy Pressure Cooker Recipes for the Electric Pressure Cooker Sat, 26 Feb 2022 04:25:08 +0000 hourly 1 By: Barbara Schieving https://www.pressurecookingtoday.com/easy-french-dip-sandwiches/#comment-318815 Sat, 26 Feb 2022 04:25:08 +0000 http://www.pressurecookingtoday.com/?p=3172#comment-318815 In reply to Terry Kennedy.

Hi Terry – I haven’t tried it, but it should work with no change in time. Enjoy!

]]> By: Terry Kennedy https://www.pressurecookingtoday.com/easy-french-dip-sandwiches/#comment-318812 Fri, 25 Feb 2022 23:38:38 +0000 http://www.pressurecookingtoday.com/?p=3172#comment-318812 Hi Barbara
I was wondering if I could use minute steaks for this recipe. If so, what would be the cooking time?

]]> By: Barbara Schieving https://www.pressurecookingtoday.com/easy-french-dip-sandwiches/#comment-289890 Fri, 12 Feb 2021 05:32:06 +0000 http://www.pressurecookingtoday.com/?p=3172#comment-289890 In reply to Rita.

You could use no salt added or reduced salt beef broth to control the salt level in the au jus. Let me know how it goes.

]]> By: Rita https://www.pressurecookingtoday.com/easy-french-dip-sandwiches/#comment-289745 Wed, 10 Feb 2021 02:34:13 +0000 http://www.pressurecookingtoday.com/?p=3172#comment-289745 In reply to Barbara Schieving.

Hi Barbara!
Thank you for your reply. It will be very helpful in scaling the recipe.

I have 2 adults and 2 football-type grandsons (12 & 13, 13 = 6’1″). I think this recipe might make 4 dinner servings for us; hopefully with a little left over for one lunch. 🙂

Can you please suggest how to increase the jus to make about 2 or 2 1/4 cups without it becoming too salty?

Thank you!
Rita

]]> By: Barbara Schieving https://www.pressurecookingtoday.com/easy-french-dip-sandwiches/#comment-288577 Mon, 25 Jan 2021 13:44:09 +0000 http://www.pressurecookingtoday.com/?p=3172#comment-288577 In reply to Rita.

Hi Rita – About 1 1/2 cups.

]]> By: Rita https://www.pressurecookingtoday.com/easy-french-dip-sandwiches/#comment-288544 Sun, 24 Jan 2021 19:11:23 +0000 http://www.pressurecookingtoday.com/?p=3172#comment-288544 On average, how much dipping broth does this recipe make, please?

]]> By: Barbara Schieving https://www.pressurecookingtoday.com/easy-french-dip-sandwiches/#comment-270827 Sat, 14 Dec 2019 19:40:00 +0000 http://www.pressurecookingtoday.com/?p=3172#comment-270827 In reply to Carla.

Hi Carla – no, since the roast is thinly slice before cooking, the cook time is the same. Enjoy!

]]> By: Carla https://www.pressurecookingtoday.com/easy-french-dip-sandwiches/#comment-270826 Sat, 14 Dec 2019 18:49:56 +0000 http://www.pressurecookingtoday.com/?p=3172#comment-270826 I’d like to use a 3lb. Roast for my large family. Do I need to lengthen the cooking time?

]]> By: Barbara Schieving https://www.pressurecookingtoday.com/easy-french-dip-sandwiches/#comment-255613 Thu, 08 Sep 2016 11:38:20 +0000 http://www.pressurecookingtoday.com/?p=3172#comment-255613 In reply to Regina.

Hi Regina – I would only freeze the meat and freeze it as flat as possible. You could prep the spices and broth together and label them in a bag. ,There’s no need to freeze the broth. It will just increase your time coming to pressure. Then using the frozen meat shouldn’t increase the time to pressure much and you won’t need to increase the cook time either.

]]> By: Regina https://www.pressurecookingtoday.com/easy-french-dip-sandwiches/#comment-255612 Thu, 08 Sep 2016 10:49:10 +0000 http://www.pressurecookingtoday.com/?p=3172#comment-255612 I want to try pre-prepping and freezing some meals. If I put the prepped ingredients in a freezer bag and froze it, would I need to adjust the cooking time? If so, by how much?

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