Step 1

Mix the taco spices, salt, and pepper, then rub some of it well into all sides of the meat. You will have some spices left over, keep them to add to the pressure cooker.

Step 2

Brown the chuck roast in a little oil in the inner pot of the Instant Pot by turning on the saute function on your electric pressure cooker and adjust it to the medium heat setting.Don't wait for the display to say 'hot', add oil right away and brown the meat on both sides, then remove it.

Step 3

Add in the diced tomatoes, water, and remaining spices to the inner pot of your electric pressure cooker and mix well then place the meat and any juices back into the pot.

Step 4

Lock the lid, turn the steam release vent to 'sealing' and using the manual setting, adjust it to cook for 50 minutes at High Pressure. The cook time is based on the thickness of the meat, my roast was about 2 inches thick, if yours varies drastically from that you should adjust the cook time up or down a little bit to compensate.

Step 5

When the cook time time is up, allow the unit to reduce pressure on its own without opening the steam release vent (Natural Release) for at least 12 minutes,  then open the steam vent before carefully opening the lid.

Step 6

Pull the meat apart with forks and leave it in the juices to keep warm.

Step 7

Serve on corn tortillas (or lettuce wraps if you are paleo or Whole30 ) with a selection of salsa, guacamole, shredded lettuce, sour cream etc.