Multicooker Shredded Beef Tacos

3-4 pounds chuck roast, cut into 2 inch pieces
1 tablespoons chili powder
1 ½ teaspoons sea salt
1 tablespoon olive oil
1 cup onion, diced
6 garlic cloves, diced
2 tablespoons tomato paste
1 ½ teaspoons cumin
1 ½ teaspoons Mexican oregano
1/2 cup picante sauce salsa
1 cup beef broth

Optional
cilantro and limes for garnish

Directions

Combine the cubed meat, chili powder and salt in a bowl. Toss to coat.

Press the "Sear" button on the Magic Chef Multicooker. Add olive oil and onions into the pot and sauté until softened.

Add the tomato paste, garlic, cumin and Mexican oregano. Stir for about a minute.

Add in the meat, salsa and beef broth. Stir to combine. Press "Keep Warm/Cancel" to turn off the sear function.

Place the lid on the multicooker and lock it. Set the exhaust valve to “Sealing”.

Press the "Meat/Stew" button to switch it to the pressure cooking mode and leave it on the normal setting. The cook time will be about 35 minutes.

Once the multicooker has finished cooking, let the pressure release naturally.

Once the pressure has released unlock the lid. Remove the meat and shred it with two forks.

Add any additional salt and pepper if needed. Garnish the meat with chopped cilantro and fresh lime juice if desired.