Servings: 2

Pkg finely sliced ribeye steak meat Pkg finely sliced ribeye steak meat
2 cups water or beef broth 2 cups water or beef broth
15 ounces tomato sauce 15 ounces tomato sauce
1 onion, cut into large pieces 1 onion, cut into large pieces
2 Green peppers, cut into large pieces 2 Green peppers, cut into large pieces
2 teaspoons crushed red pepper flakes 2 teaspoons crushed red pepper flakes
1 teaspoon salt 1 teaspoon salt
1⁄2 teaspoon garlic 1⁄2 teaspoon garlic
1 teaspoon oregano 1 teaspoon oregano
1⁄4 teaspoon anise seed 1⁄4 teaspoon anise seed

Dump all into IP and stir. Add Ribeye, push down to moisen but you do not need to tear it apart.
You can adjust pepper flakes if desired.
Set high pressure cook to 6 minute then a 10 minute natural release.
When done take a couple forks and gently pull the meat apart and stir. Serve over crusty French bread and around here we love the bread soaked in the broth! Enjoy!

This worked well with frozen meat. Maybe consider reducing cook time. I didn’t have crushed anise so I used 1/2 a start and it was delicious.  This worked well with frozen meat. Maybe consider reducing cook time. I didn’t have crushed anise so I used ½ a start and it was delicious.