Place the roast in an instant pot (6-8 quarts). Pour the broth around the outside of the roast.
Add the other ingredients on top of the roast in the instant pot.
Seal and cook on high pressure for 90 minutes. After the cook time, let the pressure release naturally from the instant pot by not moving the valve on the lid to the vent position.
When the pin on lid is all the way raised, remove the lid and shred the beef.
Preheat the broiler.
Place the beef on a foil covered cookie sheet.
Broil for 10 minutes or until the beef begins to brown and gets crispy.
Serve on tortillas with your favorite taco toppings. Enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.