Cut the roast into large chunks (I do about 8 chunks). Sprinkle the chunks liberally with sea salt and chili powder on all sides.

Plug in your Instant Pot and press “Saute.” Add the avocado oil and chopped onion. Saute, stirring occasionally, until the onion begins to turn brown, about 5 to 8 minutes. 

Scoot the onion off to one side of the pressure cooker and add the chunks of roast.

Sear on two or three sides for 3 to 4 minutes, until golden-brown.

Add the remaining ingredients for the beef to the Instant Pot and give it a good stir.

Secure the lid on the Instant Pot and press Manual/Pressure Cook and set the time for 1 hour and 20 minutes. Leave the steam vent sealed and be sure you’re on the default High setting.

After the Instant Pot has run its course, let it naturally release all the way and go into Keep Warm mode for at least 1 hour (I typically do 2).

Transfer the beef to a cutting board and use two forks to shred it. Put the meat back into the Instant Pot to soak up the juices while you prepare the salads.

Stir together the ingredients for the mango salsa in a bowl until combined.

Add the ingredients for the Cilantro Lime dressing to a small blender and blend until combined.

Divide the salad ingredients among 4 large bowls or prepare the salad in one big serving bowl. Serve with your desired amount of mango salsa, shredded beef and Cilantro Lime Dressing.