Instant Pot pot roast tacos

Cut the chuck roast in half. Season with two tablespoons of salt and one tablespoon of black pepper, pressing it on all over, sides included.

On the saute setting, heat two tablespoons of oil. Sear each piece three minutes per side, then remove.

Add the onion and jalapeno and saute about three minutes, scraping the bottom of the pot.

Add two cups of beef broth, half a cup of pickled jalapeno juice, the packet of ranch seasoning, the spices and three tablespoons of cornstarch; whisk together.

Return the meat, cover it with the broth, and add chopped cilantro and jalapenos.

Cover, set to sealing, cancel saute and cook on the meat and stew setting for one hour and 20 minutes.

Let the meat rest 20 minutes, then carefully release the remaining steam.

Remove the meat from the broth. Skim the fat off the broth.

On saute, add one tablespoon of cornstarch to thicken the broth into a gravy; taste for salt.

Shred the meat and pour the gravy over it; mix.

Dip tortillas in the oil and heat on a hot comal until they blister; flip, let that side harden, and after a minute flip back and add the meat. Remove once the tortilla is hard.

Top with smashed avocado and serve with gravy on the side.