Remove chuck roast from packaging and pat dry. Place in a large bowl or tray. Mix together ingredients for rub; reserve 2 tablespoons of rub. Season all sides of chuck roast with mole rub.
To make the base for the mole place tahini, tomato paste, garlic, chili in adobo, coffee, and the reserved spice rub in a food processor or blender. Blend until smooth and set aside. For a spicier sauce you may add 2 chilis from the chilis in adobo.
Set Instant Pot to Saute Mode. Heat 2 tablespoons of oil and then sear chuck roast on all sides (about 5 minutes on each side). Switch off from Saute Mode.
Add sliced onions, mole sauce, and 3/4 cup of broth. Stir so chuck roast is covered.
Cook chuck roast on HI pressure using Manual mode in the Instant Pot for 45 minutes. Then let the pressure naturally release for 10 min (it will read L0:10).
Release the rest of the pressure from the Instant Pot, and remove the lid. Gently shred mole beef with a fork. Add 1 tsp of lime juice, and adjust seasonings if necessary.
While the beef is cooking make the peanut salsa.
Finely chop toasted peanuts, cilantro, and green onion. Season with lime juice and salt to taste. Peanuts may be substituted with peptitas (roasted pumpkin seeds).
Serve with rice or taco style with tortillas. Garnish with peanut salsa, avocado, sour cream, and sliced radishes if desired.