Combine beer, garlic, chipotles, onion, green chiles, lime juice, vinegar, cumin, oregano, salt, pepper and cloves in a blender. You can use a food processor if you have a large one or an immersion blender.
Blend/puree until smooth.
Press the saute setting. When hot add the oil. Then once the oil is heated and shimmering, add the roast and sear, until the roast is browned on all sides.
Add the bay leaves if using and pureed sauce, and briefly toss everything until the roast is evenly coated in the sauce.
Pressure on high pressure for 60 minutes. Let the pressure release naturally for 10 minutes. Release the remaining pressure manually.
Discard the bay leaves and remove the beef to a plate. Using two forks, shred the beef or break it up into pieces.
At this point, you have two options. You can add some juice from the pot into the meat until you reach your desired wetness.
OR you can simmer the juice that's left in the pot until it reduces a bit. Add the meat back and toss. This option will give you more of a flavor punch, but it's completely optional.
You don't even have to brown the meat for this recipe. It will definitely help and achieve some extra goodness, but if you're running short on time, you can skip that steps.
You can also quick release if you feel like it. If you watch the video, you'll see that I did quick release it and I showed how super tender and moist it was. As long as you cut the meat up in chunks, it'll be fine.