Place the shredded beef into a hot skillet over medium high heat; add some of the reserved cooking liquid to the meat to make it a nice juicy consistency. Serve the beef over warm rice, topped with Corn Salsa.
Combine all salsa ingredients in a bowl.
If you opt to leave the chuck roast in one big piece of meat instead of cutting it into chunks as per the directions here, be sure to increase the pressure cooking time by 25-30 minutes. Cutting the roast into chunks allows for more browning surface and also helps the roast cook much faster.