Cut your chuck roast into 3" cubes and add into the instant pot.
In a food processor, make the cooking liquid by combining the onion, tomato paste, diced green chiles, garlic, spices and bone broth. Blend until liquid.
Pour the liquid over the chuck roast. Give it a stir to coat all the meat. Add in the bay leaves.
Close the instant pot, make sure the valve is at sealing. PRESSURE COOK on high for 1 hour. Then do a quick release.
Shred the meat with 2 forks and serve with the cooking liquid. Discard the bay leaves. Our favorite way to serve it is a barbacoa burrito bowl with cauliflower rice, sheet pan fajita veggies, salsa + guacamole! You could also serve as a salad, or tacos using lettuce leaves.
Leftovers will keep in an airtight container refrigerated for at least 5 days. Or frozen for 6 months. To reheat from frozen, thaw overnight then reheat in instant pot with it's cooking liquid for 5 minutes on high pressure.
Video
Notes
Slow Cooker: To make in the slow cooker, follow the same directions but cook on HIGH for 4 hours or LOW for 8 hours.
Nutrition
Calories: 312 | Total Carbs: 3.4g | Protein: 45.7g | Fat: 11.8g | Fiber: 0.9g | Net Carbs: 3g