Turn Instant pot to Saute. Add oil and wait until the display reads Hot.
While it is heating up, whisk together: vinegar, lime juice, chicken
broth, garlic, chipotle pepper, cloves, salt, pepper and Rumi Southwest
Chili blend in a bowl.
Remove large piece of fat from beef and cut into
large chunks, about two inches square.
Saute beef in oil and turn until all sides are brown, approximately 8 minutes.
Pour vinegar mixture into pot. Be careful while pouring as liquid may
splash and steam slightly.
Top with bay leaves and stir to combine with
liquid.
Close and lock the lid of the pot. Set valve to Sealing. Select
Pressure Cook on level High. Set time for 30 minutes.
When cooking is
complete, all the pressure to release naturally, about 20 minutes.
Unlock
lid and remove. Place beef pieces on a large cutting board
and shred with two forks. Place in serving bowl and pour some of the
liquid from pot onto beef.
Serve in tortillas and top with optional
garnishes.
