Freeze For Later Cooking Day Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
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Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

1. Thaw: In fridge
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Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

1. **Due to the nature of pressure cooking there is always room for inconsistency. The times given here are based on 4 servings fresh. If you are using more servings you may need to increase your cooking time.**
2. Cut as much of the fat off the roast as you can and place in inner pot.
3. Mix together soy sauce, bouillon, peppercorns, rosemary and garlic.
4. Pour mixture over roast in inner pot.
5. Add enough water to cover roast.
6. Lock cover into place and seal steam nozzle.
7. Cook on high pressure for 35 minutes.
8. Release pressure.
9. Shred roast with a fork and serve on buns.