Remove any webbing around the beef roast and chop it into 3 to 6 large chunks.

Season the beef on all sides with sea salt and garlic powder.

Plug in your pressure cooker, press the Sauté button, and allow it to heat up for a few minutes.

Add the yellow onion and sauté, stirring occasionally, until the onion is translucent, about 3 to 5 minutes. 

Scoot the onion off to the side and place the chunks of beef on the hot surface, making sure they have room to get a nice sear. You will likely have to sear the meat in 2 to 3 batches, depending on the size of your pressure cooker. Sear for 3 to 5 minutes on two sides, or until the chunks of beef are nice and golden-brown on two sides.

Pour the chicken broth and chipotle chilis into the pressure cooker and secure the lid.

Press the Manual/Pressure Cook button and set the time for 1 hour and 30 minutes. Make sure the steam release valve is sealed shut and that the pressure is on its default High setting. Allow the pressure cooker to run its course, then allow it to completely naturally release (about 1 hour. You can allow it to sit longer if you’d like!).

Remove the lid and transfer the beef to a cutting board. Use two forks to shred the beef, then transfer it back into the pressure cooker to absorb the juices and become even more flavorful. 

Taste the beef for flavor and add sea salt and/or lime juice to taste.

Use shredded beef for tacos, burritos, taco salads, tostadas, enchiladas, and more!