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Mix the ingredients for the seasoning. Cut the beef chuck roast in half and rub each side with about ¼ cup seasoning. Editor’s tip: Place the leftover seasoning an airtight container and store in a cool dry place for up to one year.
Select the saute or browning setting on a 6 quart Instant Pot. Heat half of the oil and brown one roast on all sides. Remove it from the heat and saute the other roast on all sides. When done, return the first roast to the Instant Pot.
Top the meat with onions, peppers and salsa. Cover the Instant Pot and close the pressure-release valve. Adjust to pressure-cook on high for 40 minutes. Let the pressure release naturally for 10 minutes and then finish by quick-releasing any remaining pressure.
Remove and shred the roast using two forks. Skim the fat from the cooking juices and return the meat to the Instant Pot. Using a slotted spoon, fill each tortillas with about ½ cup of the beef carnitas. Add your desired toppings and serve.