Take all ur chilies and take out seeds, add chilies and the two tomatoes in a pot with water and bring to boil. Boil for a minute than turn off let cool down a little.

Meanwhile: Cut up beef in smaller chunks (not too small not to big, 2x2) season beef with salt, pepper, cumin and Johnny seasoning.

Brown the meat in the instant pot on sauté with a little oil.

In a blender/food processor put all the soften chilies, tomato, garlic, half an onion, chicken bullion, garlic and onion powder, oregano, vinegar, a pinch of salt AND SOME OF THAT HOT WATER THAT THE CHILES BOILED IN and blend. When all blended very well put all that into the instant pot to cover the browned meat (IF IT LOOKS TOO THICK ADD MORE OF THAT BOILED CHILI WATER OR JUST SOME WATER, add like 2-3 cups) it's supposed to be watery.

Close the lid and pressure cook for ONE HOUR. When done don't open for 30 mins. Let all that pressure just soften the meat and all flavors to marry :)

Open lid Take out meat and break apart with fork.

Strain as much fat from the top in instant pot as you can (this will be for dipping ur tortilla in before frying).

Fry dipped side tortilla down. Add meat and cheese to inside of tortillas to melt while it fries.

Strain the liquids out of the instant pot (this will be ur "sauce" for dipping ur taco in. Add lime juice, onion and cilantro and few pieces shredded beef).

Done