Instructions

• Cut the 4 pound chuck roast into 2–3 inch chunks and pat the pieces dry with paper towels; set aside.
• In a small bowl, whisk together 1 1/2 tablespoons chili powder, 1 teaspoon cumin, 2 teaspoons garlic powder, 1 1/2 teaspoons Mexican oregano, and 1 1/2 teaspoons kosher salt. Rub this spice mixture evenly over the beef chunks, massaging with your hands to coat.
• Set the Instant Pot to Sauté. Add 1 tablespoon avocado oil; when hot, add 1 small diced onion and cook until softened and translucent. Add the remaining 1 teaspoon cumin and stir until fragrant (about 30 seconds).
• Turn off Sauté. Add the seasoned beef pieces to the Instant Pot. Pour in 1 cup beef broth and add 2 tablespoons tomato paste, stirring to dissolve the paste into the liquid. Add either 1 (14-ounce) can diced tomatoes with chili OR three 4-ounce cans diced green chiles.
• Lock the lid, set the valve to sealing, and select the Meat/Stew (High Pressure) setting for 35 minutes.
• When the cook time ends, allow the pressure to release naturally (do not quick-release) until the float valve drops. Unlock and open the lid.
• Remove the beef pieces to a platter and shred with two forks. Return the shredded beef to the Instant Pot and stir to coat with the cooking juices, if desired. Serve.