Cook 2 cups of rice in a small Instant Pot.

Get a spice bowl and mix:
• Ginger, ground (2 teaspoons)
• Black pepper (1⁄2 teaspoon)
• Chili powder (1⁄2 teaspoon)
• Salt (1⁄2 teaspoon)
• Red pepper flakes (1⁄4 teaspoon)

Add to spice bowl:
• Honey (2 tablespoons)
• Sriracha (2 tablespoons)

PREP: Chop cilantro to garnish later.

PREP: Dice 1 yellow onion.

PREP: Dice 4 large carrots.

PREP: Mince 6 garlic cloves (set aside with carrots).

Pat the chuck roast dry with paper towels, then season on all sides with a sprinkling of salt.

Use the large Instant Pot and add oil to the bottom.

Use the saute setting to sear the chuck roast for 7 minutes on each side.

Remove the meat.

In the same large Instant Pot, add the diced onions and cook until lightly browned, stirring often to pick up any brown bits, 4 to 6 minutes.

Add to the pot and gently mix:
• Diced carrots
• Spice mix (spices, garlic, honey, sriracha)
• 4 cups of beef broth
• 1⁄3 cup of coconut aminos

Add the meat back to the Instant Pot.

Bring everything to a boil, then cover the Instant Pot and set to pressure cook high for 1 hour and 20 minutes.

After the roast is done cooking, remove the lid and turn off the heat.

Add the lime juice.

Use two forks to shred up the roast (it should shred very easily).

Serve over cooked rice, spooning the liquid from the slow cooker on top.

Garnish with sesame seeds and chopped cilantro.