This 35 minute recipe yields tender and flavorful meat for all your dishes that call for Mexican shredded beef.
Cut beef into 2-3 inch chunks and set aside.
In a small bowl whisk together chili powder, 1 teaspoon cumin, garlic, oregano and salt. Season meat and massage spices into the beef with your hands.
Place avocado oil in Instant Pot and turn it on to saute mode. Cook onion until it begins to soften. Add the remaining teaspoon of cumin and stir until fragrant.
Turn off the Instant pot and add the meat and remaining ingredients; broth, tomato paste, green chilis OR tomatoes with chili. Lock the lid and press the meat/stew mode.
Cook on high pressure for 35 minutes. Once complete, let the pressure release on its own.
Remove meat from Instant Pot and place on a platter. Shred beef with two forks.
Sometimes I use all green chilis and other times I'll add tomatoes with green chilis like Rotel.