Trim and cut the brisket or chuck roast in half to fit the pot.

Select “Saute” mode and brown the brisket on all sides in the oil (about 3–4 minutes). You may have to do each piece of brisket separately.

While the beef is browning, combine the broth, chipotle chiles in adobo sauce, garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, black pepper, and ground cloves in a blender. Purée until smooth.

After all of the beef is browned, press “Cancel” and place all the brisket in the Instant Pot. Pour the puréed mixture from the blender on top. Turn the brisket over in the sauce to make sure all the surfaces are coated. Add the bay leaves.

Place the lid on the Instant Pot and lock it in place. Move the vent knob to the sealed position.

Select “Manual” and cook on high pressure for 1 hour until the beef is tender.

Carefully turn the vent knob to “Venting” for quick pressure release, or release the pressure naturally, while keeping the Instant Pot on warm mode.

Remove the lid and discard the bay leaves.

Shred the meat using two forks, and stir into the juices.