Electric Pressure Cooker Beef Noodles

By gbvampy1

Ingredients

• 3 lb Chuck Roast
• 10.75 oz can french onion soup
• 10.75 oz can beef consume
• Salt and pepper to taste
• 4 cups beef broth
• 24 oz bag frozen egg noodles
• Optional: 1 cup Plain Greek Yogurt

Preparation

Step 1

Pour the soup and consume in the bottom of a 6 quart electric pressure cooker or Instant Pot.
Add the roast and lightly salt and pepper to taste.
Cook on high pressure for 90 minutes and then use natural release.
Shred beef with two forks removing any visible fat pieces.
Switch your unit to browning/searing and add broth.
Bring to a boil and add noodles.
Cook for 20 minutes stirring occasionally.
Check seasonings and add more salt and pepper if desired.
If desired, stir in Greek Yogurt before serving.