Instant Pot French Dip

Ingredients:

Beef tenderloin - 1 kg

Onions, sliced - 3

Garlic, minced - 6 cloves

Hot water - 1 cup

Olive oil - 1 tbsp

Dried rosemary - 1 pinch

Thyme - 1 pinch

Bay leaves - 2

Method:

Heat a cast iron pan. Coat with olive oil. Season one side of the tenderloin with salt and pepper and place on the pan. Cook for 10 min. Season other side and flip and cook for 10 min. Set aside. Add onions in the pan and cook until soft. Reserve 1/3 of the onion for later. Add garlic, rosemary, and thyme to the pan and cook for a couple of minutes. Deglaze pan with hot water, scraping the pan with a wooden spoon.

Add the liquid to the Instant Pot and stuff the beef pieces in, submerging as much of the beef as possible. Pressure cook for 45 min and then allow natural pressure release for 25 min. Remove the beef pieces and shred. Turn the Instant Pot to sauté mode and heat the liquid. Add the reserved onion and cook for up to 10 min or until the liquid thickens. Separate the fat if required.

Note: if you use steak bones or beef ribs, set aside the bones after searing the meat. These bones can then be cooked along with veggies (carrots, celery, etc) and with some apple cider vinegar and (6 cups of) boiling water in the Instant Pot for ~45 min to make a stew/stock.

Author: Shrinkingsodacan

Source: This recipe.