Place beef chuck roast on a cutting board and chop it into 4 to 6 smaller chunks (the chunks should still be large!).

In a small bowl, stir together the chili powder, sea salt and thyme. Sprinkle the mixture over the chunks of beef, then use your hands to gently press the rub into the beef. Note: you can absolutely use more seasoning, so go liberal with it!

Plug in your Instant Pot and press the Sauté button. Add the avocado oil and allow the Instant Pot to heat up.

Transfer several of the large chunks of beef to the Instant Pot and sear for 3 minutes on two sides. Transfer to a plate and repeat for remaining chunks (I was able to do 3 chunks at a time and had 6 chunks total, so this took me two rounds). Set the plate of seared beef aside for a moment while you sauté the onion and garlic.

Keeping the Instant Pot on the Sauté setting, add the onion and saute, stirring frequently, until onion is translucent, about 3 to 5 minutes. Add the garlic and continue sauteing one minute longer.

Add the beef broth, orange juice, coconut sugar, and lime juice to the Instant Pot. Transfer the beef back into the Instant Pot and do your best to submerge it in liquid. It’s okay if it isn’t all submerged!

Secure the lid and Press Manual or Pressure Cook. Set the timer for 50 minutes, and set the pressure release valve to Sealing.

Once the time is up, allow the pressure cooker to go into its Keep Warm mode for at least 10 minutes (you can stretch this longer if you aren’t around to release the pressure). Release the pressure.

Use tongs to transfer the beef to a cutting board. Use two forks to shred the beef. Transfer the shredded beef back to the Instant Pot and allow it to soak up the juices. From here, you can either serve the shredded beef, or you can reduce the sauce by setting your Instant Pot to the Sauté function and allowing it to boil for 10 to 20 minutes.

Serve as tacos, burritos, enchiladas, or bowls with your favorite toppings.