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In a 6-quart Instant Pot, combine the guajillos, árbol (if using) and 2 cups water. Select Normal/Medium Sauté and bring to a boil. Press Cancel, cover (no need to lock the lid) and let stand for 15 minutes. Using a slotted spoon, transfer the chilies to a blender along with ½ cup of the soaking liquid, 1 cup fresh water, 1 teaspoon salt and ½ teaspoon pepper; discard the remaining soaking liquid. To the blender, add two-thirds of the onion, the garlic, cumin, oregano and cloves. Blend on high until smooth, about 1 minute. Pour the puree into the pot, then stir in the beef and chickpeas. Distribute in an even layer.
Add the zucchini to the pot and select Normal/Medium Sauté. Bring the mixture to a boil and cook, stirring occasionally, until the zucchini is just tender, 7 to 10 minutes. Press Cancel to turn off the pot. Stir in the lime juice, then taste and season with salt and pepper. Serve with the remaining chopped onion, cilantro and lime wedges.