What about the original Instant Pot version? What are the changes to make it in the Instant Pot?

To make this using the pressure cooking feature of the Instant Pot or other multicooker: Brown the meat using the saute setting, on high. Add the broth and the tomatoes (I'd drain the tomatoes first) and the other ingredients. Give it a good stir. Close and lock the lid, and cook on high pressure for 30 minutes. Let the pressure release naturally for 20 minutes, manually releasing it then if it hasn't released itself. Remove the meat to a bowl. Turn the setting to saute and cook to reduce the sauce if necessary. Using two forks while the meat is still warm, pull it apart and put it back in the sauce immediately. Stir it well. This will taste better the next day. Be sure that the meat and sauce cool and are stored together.

These instructions are based on a wonderful recipe for Beef Barbacoa tacos from an Instant Pot cookbook by Daniel Shumski. ;o)