Cut the roast into 2-inch cubes and season well with salt and pepper.
Add the olive oil to the Instant Pot and set to sauté. Once hot, add the beef and brown all sides, working in batches, if needed. Remove to a plate or bowl.
Turn off the sauté function and place the trivet into the bottom of the pot. Return all of the beef to the pot along with any accumulated juices.
Add the beef stock, chipotle peppers, garlic, oregano, cumin, lime juice, and cilantro to the canister of a blender and pulse until well combined.
Pour the marinade over the beef and close the lid to the Instant Pot ensuring that the valve is set to seal.
Set to pressure cook on high for 25 minutes.
Allow to naturally release for 15-20 minutes.
Turn the pressure valve on the Instant Pot to "vent" to release any remaining pressure, then carefully open the lid.
Shred the beef cubes and mix with back into the marinade in the pot.
Serve, as desired.