Step 1

Hit the saute button on your instant pot and add the oil to heat up

Step 2

Once the pot is hot sear to roast on each side for 5 minutes each-during this process chop all of your veggies and measure your spices

Step 3

Take the roast out and set aside

Step 4

Add onions , bell pepper and garlic. Cook until they are tender

Step 5

Add the beef brooth , stirring to get all the goodness off the bottom

Step 6

Add wine and can of tomatoes with juice

Step 7

Add all the spices and give it a good stir

Step 8

Add the diced jalapeno , cilantro and Lime juice

Step 9

Add the Roast back to the Pot

Step 10

Place the Lid and make the pressure knob is set to seal

Step 11

Hit the meat button and set the timer to 110 minutes

Step 12

Once the cooking time is done allow a natural release for 15-20 minutes. Then carefully do a quick release to open the lid

Step 13

Carefully remove the roast from the pot and shred it . It should be falling apart

Step 14

Pour all the broth from cooking into a bowl

Step 15

Place the shredded beef back into the pot to keep warm

Step 16

Moisten the meat with a little of the broth from cooking and some of the cooks veggies

Step 17

Discard remaining broth or save for later use

Step 18

Serve meat on tortillas , nachos, burittos, enchildas, or my itself