Season roast generously with spice mix. Optional – heat oil in a large skillet over medium-high heat. Add seasoned roast and sear a few minutes each side.
Add enchilada sauce to the bottom of the slow cooker. Add seared roast on top.
Add onion, bell pepper, corn, black beans and green chilies.
Cook HIGH 4-5 hours or LOW 8-9.
Season roast with spice mix. Turn on the IP and select Sauté. Once hot add oil to the pot. Add the beef and sear until browned. Remove beef from the IP and set aside.
Add onion, bell pepper, and garlic and cook until soft, 3-5 minutes. Add the enchilada sauce and using a wooden spoon scrape well the bottom of the IP to remove any bits that stuck to it, make sure you scrape it well to avoid burning during cooking.
Add the beef back to the pot along with the black beans, corn, and green chilies. Stir to mix well.
Close lid and seal valve. Set high pressure and cook for 40 minutes. Natural release pressure for 10 minutes then manually the remaining pressure.