YAKA MEIN or "OLD SOBER"

Step 1

Cut the chuck roast into 3-5" chunks and remove any large pieces of fat. Season with salt. Add the meat to the Instant Pot.

Step 2

Add the remaining soup ingredients to the pot.

Step 3

Close and SEAL THE POT. Cook on Manual power for 35 minutes*. (See notes, if roast is closer to 4 lbs, cook for 45 minutes)

Step 4

When 35 minutes is up, allow the pot to NATURAL PRESSURE RELEASE** for 15 minutes and then quick release the valve.

Step 5

Using a slotted spoon, remove the meat from the pot and transfer to a plate.

Step 6

Add the broken or pot sized spaghetti noodles to the pot at different angles to prevent them from sticking together.

Step 7

Once the noodles are submerged, close and SEAL THE POT and cook on Manual power for 8 minutes.

Step 8

As the noodles are cooking, shred the beef into bite sized chunks.

Step 9

When 8 minutes is up, QUICK PRESSURE RELEASE*** the valve.

Step 10

Add the shredded meat back into the pot and serve with optional garnishes including eggs, green onions and hot sauce.

Step 11

Cut the chuck roast into 3-5" chunks and remove any large pieces of fat. Season with salt. Add the meat to a large Dutch oven.

Step 12

Add the remaining soup ingredients to the Dutch oven making sure that the meat is completely submerged in broth.

Step 13

Bring the soup to a boil then place the lid on the dutch oven askew, leaving space for air to vent. Turn heat down and simmer for 2.5-3.5 hours* until the meat is fork tender and easily shredded.

Step 14

As soup is simmering, prepare spaghetti noodles according to package directions.

Step 15

Skim off fat from the top of the soup. Using a slotted spoon or tongs, remove the meat chunks from the soup and shred. Return the shredded meat to the pot.

Step 16

Serve with optional garnishes including eggs, green onions and hot sauce.