Instant Pot Shredded Beef Tacos

2 1/2 lb chuck roast, cut into smaller pieces

1 Tbsp chili powder

2 tsp kosher salt

2 tsp dried minced onion

1 tsp cumin

1 tsp garlic powder

1 tsp dried oregano

A little black pepper

2 Tbsp avocado oil

3/4 cup beef broth

1 lime

Chopped cilantro (optional)

Toasted tortillas, to serve

Pico de gallo, to serve

Your favorite salsa, to serve

Cut the chuck roast into smaller pieces.

In a mixing bowl, combine the chili powder, kosher salt, dried minced onion, cumin, garlic powder, dried oregano, and black pepper. Mix together.

Add each piece of beef to the bowl and turn to coat well in the spice mix.

Add the avocado oil to the Instant Pot and turn on the sauté function. Once hot, add the beef and sear well on all sides.

Turn off sauté. Add 3/4 cup beef broth.

Lock the lid, make sure the vent is closed, and set to high pressure for 50 minutes.

Once the time is up and the pressure has released, remove the lid.

Using a slotted spoon, move the beef to a plate and shred it with two forks.

Return the shredded beef to the Instant Pot and stir it into the juices.

Squeeze in the juice of 1 lime. Stir in chopped cilantro if using.

Fill toasted tortillas with the beef, pico de gallo, and salsa. Serve.