Tender Instant Pot Mexican-Style Beef

In a food processor or blender, combine low-sodium beef broth, minced garlic, chopped chipotle pepper, chopped red onion, fresh lime juice, chili powder, dried oregano, salt, and black pepper. Pulse until smooth, then set aside.

Press the 'Saute' setting on a 6 or 8 quart Instant Pot, add olive oil, and wait until the setting reads 'HOT'.

Add beef chuck roast cubes and sear, stirring about every minute, until the meat is browned on all sides. This should take about 10 minutes.

Press the 'Cancel' button on the Instant Pot, pour your blended sauce over the meat, and toss until the beef is evenly coated.

Close the lid, set the vent to 'Sealing', and press 'Pressure Cooker'. Set to 'High pressure' and set the cooking time to 55 minutes using the '+/-' buttons.

Allow about 10 minutes for the Instant Pot to come up to pressure, then the cooking time will start.

When the cooking time is completed, use a gloved hand or long tongs to carefully turn the vent to 'Venting' and allow steam to quick release. Vent until all steam is released and the pressure valve has dropped.

Remove the lid and use two forks to lightly shred the beef. Toss the beef in pan juices and serve warm.