Step 1

Mix spices and salt in small bowl. Pat beef dry with paper towels. Season evenly on all sides with spice mixture. Heat oil in Instant Pot® on SAUTÉ function. Working in batches, add beef to pot in single layer. Cook 5 minutes undisturbed. Turn beef chunks; cook 2 minutes longer or until browned. Remove from pot and repeat until all beef chunks are browned.

Step 2

Add water and onion to pot, scraping to remove any brown bits from bottom. Return beef to pot; stir to mix. Close lid. Set Valve to Seal.

Step 3

Set to cook for 45 minutes on MEAT/STEW function or until beef is tender and shreds easily. When done, quick release the pressure. Open the lid once pressure inside the pot is completely released. (Check manufacturer’s manual for safe operating instructions.)

Step 4

Transfer beef to large bowl. Shred using 2 forks. Add Hot Sauce and about 1/2 cup of the cooking liquid from pot, stirring to mix well. Divide beef among tortillas. Top with pico de gallo and sliced avocado. Serve with lime wedges and additional Hot Sauce, if desired. Test Kitchen Tips: •Use the brisket to make quesadillas instead. Spread the beef evenly over a tortilla. Top with shredded cheese and another tortilla. Cook quesadilla in a skillet until cheese is melted and tortillas are golden, flipping once. •Use an air fryer or broiler to crisp up beef after shredding for charred bits, similar to carnitas.