Instant Pot Barbacoa

Instant Pot has replaced taco Tuesdays with a light dish called beef barbacoa. This adaptation of a traditional Mexican dish uses a variety of spicy spices, hot chili peppers, and fresh lime juice-all used to add a deep flavor to grilled beef chuck. If you prefer spicier dishes, slice 2-3 more pieces of chipotle chili to create a burning but tolerable taste. Thanks to the addition of adobo sauce and ancho chili powder, the meat gets a pleasant smoky taste, which is deliciously complemented by the rich piquancy of beef. The roast is stewed and cooked under pressure for 40 minutes to make the beef tender and juicy, which is easy to boil. When you're ready to make the tacos, serve the shredded beef on a warm corn tortilla with sliced radishes, queso frescoes, and freshly squeezed lime juice.
Place the beef in a large bowl; season with salt, cumin, ground ancho chili, oregano, black pepper, cinnamon, and ground cloves. Add the oil to the 6-liter Instant Pot ® pan and press [Fry]. Add the beef to the slow cooker and cook for 8 minutes or until it is lightly browned, turning the pieces occasionally.Add all remaining ingredients to the Instant Pot. Stir, scraping the pieces from the bottom of the slow cooker so that they are not browned, and cook for 5 minutes. Turn off cooking in instant pots by pressing [Cancel].Close and lock the Instant Pot ® lid. Turn the steam release knob to the “Seal”position. Press [Manual]; select "High Pressure" and use [-] or [+] to select a pressure cooking time of 50 minutes. After the time has elapsed, turn off the stove. Carefully open the cooker, releasing the pressure quickly.Remove the beef from the cooking liquid and place it on a cutting board or side-lined baking dish. Use 2 forks to chop the beef. Serve warm with tortillas and toppings.