Prepare the Barbacoa Sauce by blending together the green chiles, vinegar, beef stock, seasonings, onion, garlic, and peppers.
Using the saute function, brown the cubed chuck roast in a bit of oil.
Once the meat is browned, turn off the instant pot and add in beer or stock and scrape up the browned bits. Top with the Barbacoo sauce and bay leaves.
Pressure cook for 60 minutes on high pressure with natural pressure release. Add in lime juice and shred the meat with 2 forks.
Serve over rice or in tortillas or plain.