Turn instant pot to sauté setting and add olive oil. Cut beef into 5-6 chunks and remove any excess fat. Blot dry with a paper towel. Place beef in instant pot and sauté for 8 minutes, turning after 4 minutes to brown meat. Press cancel. Add onions, tomato paste garlic, oregano, cumin, chipotle powder, and sea salt to pot and stir. Pour in beef stock. Secure lid and close vent cap. Press meat/chicken or manual setting for 60 minutes.

While beef cooks, heat cilantro lime cauliflower rice over medium heat in a large pan for 6-7 minutes, stirring occasionally. Divide rice between 4 teal MPOF 2 cup compartments.

Allow the instant pot to depressurize before removing the lid. Place beef on cutting board and shred with 2 forks. Return to pot and stir. Divide the beef between 4 teal MPOF 1 cup compartments and top with cilantro, red onion, and lime wedges.