Step 1

Cut the beef chuck roast into large 4-inch chunks, removing any large pieces of fat. Generously season all sides of the meat with salt and black pepper.

Step 2

Press the saute button on the pressure cooker. When hot, add 1 1/2 tablespoons of oil and 3 or 4 pieces of meat. Brown the meat on all sides, flipping every 60 seconds. When browned, transfer to a plate and set aside. Continue working in batches until all the meat is browned.

Step 3

Add the remaining 1 tablespoon of oil and the onions. Cook for 5 minutes, stirring often, making sure to scrape up any brown bits on the bottom of the pot.

Step 4

Add the garlic and cook for 1 minute.

Step 5

Add the beer (or broth or water), apple cider vinegar, lime juice, chipotle peppers in adobo sauce, ancho chili powder, chili powder, ground cumin, dried oregano, ground cloves, and bay leaves. Stir together to combine.

Step 6

Add in the seared meat and toss with the liquid to combine.

Step 7

Close the lid of the pressure cooker and move the valve to the sealing position. Press the Manual or Pressure Cook button to high pressure, then adjust the +/- buttons until the time reads 60 minutes.

Step 8

Let the pressure release naturally for 10 minutes, then release the remaining pressure carefully moving the venting position.

Step 9

Remove the lid and shred the meat by pulling it apart with two fork. Taste and season with more salt as needed.

Step 10

Serve barbacoa in warm corn tortillas with chopped onions, cilantro and lime juice, or on the side with rice and beans.