In a large bowl, make a dry rub by whisking together the light brown sugar, chili powder, cumin, paprika, kosher salt, and black pepper.
Season the beef pieces on all sides with the dry rub. Set aside on a plate.
Select SAUTE (or SEAR/SAUTE), and set to HI. Once heated up, add the olive oil to the pressure cooker pot. Add the garlic and onions, and sauté for one minute, just until the garlic and onions are softened and fragrant.
Add the beef to the pot and sear on both sides, then transfer to a clean plate and set aside.
Pour about half of the beef broth into the pot and use a wooden spoon to deglaze the pan, scraping up any brown bits that might be sticking to the bottom.
Return the beef to the pot and place in a single layer.
Then add the rest of the beef broth, salsa, tomato paste, lime juice, liquid smoke and dried oregano. Stir slightly.
Secure the lid to the top, ensuring the pressure release valve is in the SEAL (or Sealing) position. Then select PRESSURE COOK (or MANUAL), set the temperature to HI, and set the time to 45 minutes.
Once the pressure cooking is complete, use tongs or a wooden spoon to carefully move the pressure release valve over to the VENT (or VENTING) position.
Once the pressure release valve knob is all the way down, carefully open the lid. Use two forks to shred the beef. Serve immediately.
Notes
Makes 5 to 6 servings.Storage: allow the beef to cool completely, then store in an airtight container in the refrigerator for up to 4 days. Or, store in a freezer safe container in the freezer for up to one month. Thaw in the refrigerator overnight when you are ready to enjoy the leftovers.