1Cut a 2 1/2 pound chuck roast into smaller pieces.
2In a mixing bowl, combine 1 tablespoon of chili powder, 2 teaspoons of kosher salt, 2 teaspoons of dried minced onion, 1 teaspoon of cumin, 1 teaspoon of garlic powder, 1 teaspoon of dried oregano, and a little bit of black pepper.
3Coat all pieces of the chuck roast with the spice mixture.
4Add 2 tablespoons of avocado oil to the Instant Pot and turn on the sauté function.
5Once hot, sear the meat on all sides in the Instant Pot.
6Turn off the sauté function.
7Add 3/4 cups of beef broth to the Instant Pot.
8Put the lid on, lock it, check the vent is closed, and set it to high pressure for 50 minutes.
9When the time is up and it's done venting, remove the lid.
10Using a slotted spoon, transfer all the meat to a plate.
11Shred the meat using two forks.
12Dump the shredded meat back into the Instant Pot with the juices.
13Squeeze the juice of one lime into the Instant Pot.
14Add chopped cilantro, if desired.
15Fill a toasted tortilla with the shredded beef, homemade pico de gallo, and your favorite salsa.