Instant Pot Shredded Mexican Beef

ingredients

4 pound chuck roast, cut into 2-3 inch chunks
2 teaspoons garlic powder
1 1/2 tablespoons chili powder
2 teaspoons cumin
1 1/2 teaspoons dried oregano
1 teaspoon smoked paprika
1 1/2 teaspoons salt
1 cup beef broth
2 tablespoons tomato paste
1 14 ounce can diced tomatoes

make it!

In a small bowl mix together garlic powder, chili powder, cumin, oregano, smoked paprika, and salt. Season the beef chunks on all sides and add to the Instant Pot.
In a separate bowl, mix beef broth, tomato paste and diced tomatoes. Add on top of the beef.
Lock the lid and set valve to sealing position.
Cook on high pressure for 35 minutes.
Let the pressure naturally release.
Remove the meat from Instant Pot and shred with forks.