- 2 containers Pho broth (Big Y)
- Chuck roast (2-4 lbs)
- Matchstick carrots
- Chopped peanuts
- Rice (made with Pho broth, butter, ginger, etc).
- Cut roast into chunks. Marinate overnight in one container of broth. Sprinkle salt, pepper, ginger, cinnamon, etc.
- Pressure cook 30-40 minutes. Slow release.
- Remove meat and shred. Set aside. Separate fat from broth, return to pressure cooker.
- Add broccoli, pressure cook 2-3 minutes, quick release.
- Serve over rice with veggies and peanuts.