Prepare the Beef: Turn your Instant Pot to sauté mode. Trim excess fat from the chuck roast and cut the beef into 2-inch cubes. Place the beef cubes into a bowl and toss with 1 tbsp of olive oil, taco seasoning, and lime juice to coat evenly.

Sear the Beef: Add the remaining olive oil to the Instant Pot and sauté the seasoned beef on all sides for 3-5 minutes until browned. This step locks in flavor and adds a nice texture to the beef.

Pressure Cook: After the beef is browned, pour in the beef broth. Use a wooden spoon to scrape the bottom of the pot to avoid the "burn" notice. Secure the lid and seal the valve. Set the Instant Pot to pressure cook on high for 30 minutes. Once cooking time is complete, let the pressure naturally release for 20 minutes before doing a quick release of any remaining pressure.

Shred the Beef: Use two forks to shred the beef directly in the pot or remove the beef with a slotted spoon and shred on a cutting board. Return the shredded beef to the pot.

Thicken the Sauce (Optional): For a slightly thicker sauce, mix the cornstarch with cold water to make a slurry. Stir it into the beef and sauce mixture in the Instant Pot until it thickens.

Add Cilantro and Adjust Seasoning: Stir in chopped cilantro if using. Taste and adjust seasoning with extra salt, pepper, and lime juice as needed.

Serve and Enjoy: Use the shredded beef as a filling for tacos, burritos, or quesadillas. It also makes an amazing topping for nachos, or a protein for salads and rice bowls!