Pat the lamb dry with paper towels. Season with paprika, salt and pepper. Set Instant Pot to high sauté and add olive oil. Place lamb into pot and sear for 3 minutes on each side. Remove the lamb from the pot. Add butter and the onions and green peppers to the pot. Cook for about 5 minutes until veggies soften. Add pimento peppers, garlic and squeeze in the juice from the limes, adding the limes into the pot. Stir well and cook for 3 minutes, scraping the brown bits from the bottom of the pan. Add chicken stock and continue to stir and making sure you get all of the stuff from the bottom of the pot. Replace the lamb back into the pot along with any resting juices. Top with half of the sugar free bbq sauce. Turn off the sauté function. Set the lid making sure the vent is set to closed. Turn on pressure cooker to 45 minutes. Allow pressure cooker to naturally release for at least 15 minutes. If, after the 15 minutes, you want to use the quick release, be very careful when turning the vent. Remove the lid. Take lamb out of the pot and shred. Replace the lamb and add the remaining bbq sauce. Set pot to sauté and cook 5-10 mintues until liquid is mostly absorbed. Turn off the pot. Prepare tacos as you like.

Taco shells made from cabbage or baked cheese Chopped spinach, kale or iceburg lettuce Sour cream Sliced avocado or guacamole Sliced radishes Chopped cilantro Hot sauce