Cut the chuck roast in chunks which will make searing easier later on. Season with salt & pepper and set aside.
Add onion, carrot, ginger, garlic, and chilis into a pot and cover with water. Bring to a boil over medium heat and cook uncovered for 15 minutes. Drain bitter liquid from the veggies.
Add the veggies, seasoning, apple cider vinegar, worcestershire sauce, and 2 cups or water to a blender. Blend until smooth,
On the sauté function of the multi cooker, sear the beef on all sides for 2-3 minutes. Sear in batches depending on how many pieces you have.
Add all of the beef back to the pot along with chili mixture and 3 cups of water. Cook on HIGH pressure for 45 minutes with a natural release after for about 30 minutes.
After pressure is released open the pot and remove the beef into a large bowl. Using 2 forks shred the beef into small pieces.
Turn pot on sauté function and let boil for 20 minutes to reduce the consomé and really bring those flavors together.