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In a small bowl stir together the oregano, cumin, salt, pepper and olive oil. Rub this mixture equally over each of the 4 pieces of beef.
Add orange juice, broth, onion and garlic into the Instant Pot. Nestle the beef into the pot.
Cover the Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 50 minutes on high pressure. For shredded beef I like to use a full natural pressure release. This means you let the pot sit there until the pin goes down. If you don’t have time for a full natural pressure release you can move the valve to venting after 15 minutes (the display will read L 0:15).
Remove the lid and use tongs to place meat on a cutting board. Shred the meat. Salt and pepper the meat to taste.
Serve the meat in tortillas with desired toppings.