Step 1

Turn the instant pot on sauté. Trim the fat off your beef and cut into 2 inch chunks and place in a bowl. Add 1 tbsp. of olive oil, garlic powder, salt, onion powder, chili powder and lime juice to the bowl and mix together well to combine.

Step 2

Add the second 1 tbsp. olive oil to the instant pot and sauté the beef on all sides until slightly browned but not cooked.

Step 3

Add the beef broth to the pot, cover with the lid and seal the release valve. Pressure cook for 30 minutes.

Step 4

Let the beef slow release for 20 minutes before quick releasing. Once done you can either shred the beef directly in the pot or remove the beef with a slotted spoon, shred and return.

Step 5

To slightly thicken the sauce mix the tapioca flour with water and add to the pot. Mix well to combine. Lastly, add (optional) a handful of chopped cilantro.

Step 6

Serve in tacos, sandwiches, on salads or as is.