Step 1

Place chile peppers in a large bowl and cover with hot water. Soak until soft, about 20 minutes. Drain.

Step 2

Heat a large skillet over medium heat. Add chuck roast and season with salt and pepper. Cook meat until dark brown and crispy on all sides, 7 to 10 minutes.

Step 3

While meat cooks, combine softened chile peppers, onion, vinegar, garlic, lime juice, cumin, oregano, agave nectar, and cinnamon in a blender. Process sauce until smooth.

Step 4

Transfer browned meat and all juices to a multi-functional pressure cooker (such as Instant Pot®). Stir in sauce from the blender. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.

Step 5

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.