Step 1

Turn your pressure cooker/Instant Pot on to saute. When the pot is hot, add in some oil. Season your beef chunks with salt and pepper or your favorite seasoning. Add to the pot and brown on both sides. Remove to a plate when browned.

Step 2

Add the beef broth to the pot and deglaze. That is, stir it about, scraping the bottom to remove any of the browned/burnt bits and bobs. Do get as much as you can off, as it can trigger a burn notice if not removed. Add in crushed tomatoes, pepperoncinis and juice, cherry peppers, and pimentos. Stir. Add salt and pepper if using. Add the meat to the pot, nestling in the mixture. Any liquids on the plate the meat was on, add that to the pot too.

Step 3

Pressure on high for 60 minutes. Let the pressure come down naturally for 10 minutes. Carefully quick release the remaining pressure.Remove the meat to a dish and shred, removing fat chunks (or if you're into fat chunks, leave em in). Once the meat is shredded, use a slotted spoon to gather all the pepper bits in the liquid. Add them to the meat mixture. Stir them into the meat mixture when you've collected them all.

Step 4

Serve the shredded beef on rolls.