Cut the beef chuck roast into large chunks.

Combine the salt, onion powder, garlic powder, chili powder, ground cumin, dried oregano, and paprika in the small bowl.

Pat the beef chuck roast dry and rub all of the spice mixture over both sides.

Set the large cooker compartment to sauté at moderate heat and add the olive oil.

Sear half of the beef chunks for about 2 minutes per side.

Transfer the seared beef to the plate and repeat with the remaining beef chunks.

Add the beef broth and 1 tablespoon of honey to the large cooker compartment.

Juice the lime into the cooking liquid and return all beef chunks to the large compartment.

Add the white rice and water to the smaller cooker compartment.

Close both cooker lids and set the beef compartment to pressure cook for 90 minutes.

Set the rice compartment to the white rice setting and start both cooking programs.

Let the beef compartment naturally release pressure for 10 minutes.

Release the remaining pressure and transfer the cooked beef with 1 cup of cooking liquid to the mixing bowl.

Shred the beef with two forks.

Set the large cooker compartment to sauté at moderate heat and simmer the remaining liquid for 20 minutes.

Stir as much reduced liquid as desired into the shredded beef.

Spoon the rice into bowls and top it with the shredded beef.

Slice the avocado and scallions, then add them over each bowl.

Drizzle each bowl with the remaining honey, if desired.