Pressure Cooker Beef Carnitas Tacos

Method

1. In a small bowl, combine the salt, brown sugar, cumin, smoked paprika, chili powder, garlic powder, ground mustard, oregano, and cayenne. Cut the beef chuck roast in half crosswise. Rub each half with about 1/4 cup of the spice mixture. Store any leftover seasoning in an airtight container in a cool, dry place for up to 1 year.
2. Select the sauté or browning setting on a 6-quart Instant Pot. Heat half the oil, then brown one piece of roast on all sides. Remove it and repeat with the remaining oil and the other piece. Return the first piece to the pot.
3. Scatter the sliced onions, poblano peppers, and chopped chipotle peppers over the meat. Pour the salsa over everything. Close the lid and lock the lid; set the pressure-release valve to sealing. Cook on high pressure for 40 minutes. Let the pressure release naturally for 10 minutes, then quick-release any remaining steam.
4. Transfer the meat to a cutting board and shred it with two forks. Skim the fat from the cooking liquid in the pot, then return the shredded meat back into the pot. Using a slotted spoon, fill each tortilla with about 1/2 cup of the beef carnitas. Add your desired toppings and serve immediately.