Set your Instant Pot to sauté mode and heat the olive oil until it shimmers. Pat the beef chuck dry with paper towels — this helps it brown faster. Sear the meat for 3-4 minutes per side until you get a golden crust all over. Don't worry if it doesn't look perfect; you're just building flavor here.

Remove the beef and set it aside on a plate. Add the diced onion to the same pot and sauté for 2-3 minutes until softened. Toss in the garlic and cook for another 30 seconds until fragrant.

Pour in the beef broth and use a wooden spoon to scrape up all those brown bits stuck to the bottom — that's pure flavor. Return the beef to the pot and make sure it's mostly covered by liquid.

Add the smoked paprika, cumin, and black pepper directly into the pot with the beef. Stir everything together gently so the spices coat the meat. Cancel the sauté mode and lock the lid securely.

Set the pot to high pressure for 45 minutes — this is the magic timing that makes beef incredibly tender. The pressure will build for about 10 minutes, then cook for the full 45 minutes. Don't panic if steam starts hissing loudly; that's exactly what you want.

Once the timer goes off, let the pressure release naturally for 10 minutes. Then carefully move the valve to vent and release any remaining pressure. Open the lid slowly and step back because steam will come rushing out.

Shred the beef right in the pot using two forks — it should pull apart super easily. Stir in the BBQ sauce and apple cider vinegar, mixing everything together. Taste and adjust seasonings as needed, then let it sit for a few minutes while flavors settle.