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7
FRENCH DIP SANDWICH
 
Tbsp. unsalted butter
onions, halved lengthwise and
thinly sliced
Tbsp. brandy
lb. beef eye round
cups low-salt beef broth
cup beer (such as pale ale)
Tbsp. kosher salt
garlic clove, smashed
sprig rosemary
sprig thyme
bay leaf
tsp. freshly ground black pepper
baguettes, halved lengthwise,
cut crosswise into 4 pieces
each
Press Warm; set timer for 12 minutes (add
or subtract time as needed) and press
Start to heat the pressure cooker. Melt
butter in the pot; add onions and cook,
stirring occasionally, until caramelized,
about 10 minutes. Add brandy and cook
until evaporated, about 2 minutes. Add
beef, broth, beer, salt, garlic, rosemary,
thyme, bay leaf, and pepper. Lock lid in
place, making sure vent is sealed. Press
Warm; set timer for 15 minutes and press
Start again to cook.
Let pressure release naturally. Remove
lid and transfer beef to a carving board;
let stand for 10 minutes. Slice beef very
thinly against the grain. Transfer onions
and jus to a bowl. Place bottom halves
of baguettes on a work surface. Dip beef
slices into cooking liquid, then place on
baguette slices, dividing equally. Top
each with remaining bread. Serve each
sandwich with an individual bowl of
onions and jus for dipping.
2
2
2
1
1
1
1
1
1
½
2
8
HUMMUS
– 
cups dried chickpeas
Tbsp. vegetable oil
tsp. kosher salt, divided
cup tahini (sesame seed paste)
Tbsp. fresh lemon juice
garlic cloves, crushed
Tbsp. extra-virgin olive oil
 : Tahini can be found at
some supermarkets and at natural foods
stores and Middle Eastern markets.
Place chickpeas, vegetable oil, 1 tsp. salt,
and 8 cups water in the pressure cooker
pot. Lock lid in place, making sure vent is
sealed. Press Warm; set timer for
35 minutes and press Start to cook.
Let pressure release naturally. Remove
lid and strain chickpeas, reserving ½ cup
cooking liquid. Transfer chickpeas to a
food processor and pulse to purée. Add
reserved cooking liquid, tahini, lemon
juice, garlic, and remaining 2 tsp. salt.
Process until smooth, about 8 minutes.
Pulse in olive oil and serve, or chill for at
least 2 hours to let lavors meld.
2
2
3
½
6
5
3
5


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