This beef is great in burritos, chimichangas, enchiladas, tacos, taco salad, etc.
Pour beef broth and tomato sauce in a small bowl. Add salt, pepper, cumin, chili powder, garlic powder, onion powder, paprika, oregano, and cilantro. Whisk to combine and set aside.
Pour oil into Instant Pot and set to sauté. When oil is heated, sear roast on all sides until browned. Turn off Instant Pot. Remove meat. With wooden spatula and 1 tablespoon of water (or straight beef broth), scrape meat bits off bottom pot.
Return beef to pot. Pour beef broth mixture over roast.
Place the lid on pressure cooker and lock. Set steam release knob to “sealing”. Cook on manual or meat setting (high pressure) for 70 minutes. Allow pressure to release naturally for 20 minutes. Manually release remaining pressure.
Remove beef from pressure cooker and shred with 2 forks, discarding any fat. Allow fat to rise in liquid and skim off fat. Add enough liquid mixture back to shredded meat until it is moist but not sodden.
Instant Pot Mexican Shredded Beef by Hobby Stash at https://www.hobbystash.com/dining-in/featured-recipes/beef/instant-pot-mexican-shredded-beef/