3 lb chuck roast
10.75 ounce can French onion soup
10.75 ounce beef consume
salt and pepper to taste
4 cups beef broth
24oz bag frozen egg noodles
**Optional: 1 cup Plain Greek Yogurt**

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

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