Instant Pot Barbacoa

• 1 3- to 4-pound) beef chuck roast, excess fat trimmed and cut into large pieces
• 2 teaspoons salt
• 2 teaspoons ground cumin
• 1 1/2 teaspoons ancho chile powder
• 1 teaspoon dried oregano
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 2 tablespoons canola oil
• 1 medium red onion, chopped
• 6 chipotle chiles in adobo sauce, finely chopped
• 5 minced garlic cloves
• 3 bay leaves
• 1/4 cup fresh lime juice
• 1/2 cup low-sodium beef stock
• 2 tablespoons tablespoons apple cider vinegar
• 1 tablespoon dark brown sugar

1. Place the beef in a large bowl; season with salt, cumin, ancho chile powder, oregano, black pepper, cinnamon, and ground cloves. Add the oil to a 6-quart Instant Pot(R) and press Saute. Add beef to the cooker and cook for 8 minutes or until browned, turning pieces occasionally.
2. Add all remaining ingredients to the Instant Pot(R). Stir, scraping bottom of the cooker to loosen browned bits and cook for 5 minutes. Turn Instant Pot off by hitting Cancel.
3. Close and lock the lid of the Instant Pot(R). Turn the steam release handle to "Sealing" position. Press Manual; select "High Pressure", and use - or + to choose 50 minutes pressure cooking time. When time is up, turn cooker off. Carefully open the cooker using Quick Pressure Release.
4. Remove the beef from the cooking liquid and place on a cutting board or rimmed baking pan. Use 2 forks to shred the beef. Serve warm with tortillas and toppings.

beef chuck roast, salt, ground cumin, chile powder, oregano, black pepper, ground cinnamon, ground cloves, canola oil, red onion, chiles, garlic, bay leaves, lime juice, beef stock, apple cider vinegar, brown sugar

Taken from www.myrecipes.com/recipe/instant-pot-barbacoa (may not work)