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Cut beef into 2x2 inch chunks and season with salt, pepper, cumin, and Johnny seasoning
Brown the meat in the instant pot on sauté with a little oil
Remove seeds from chilies, add chilies and tomatoes to a pot with water, bring to boil for 1 minute, then turn off and let cool
Blend softened chilies, tomato, garlic, half an onion, chicken bullion, garlic powder, onion powder, oregano, vinegar, pinch of salt, and some of the hot chili water until smooth
Pour blended mixture into instant pot to cover browned meat, add 2-3 cups more water if too thick, mixture should be watery
Close lid and pressure cook for 1 hour, then let pressure release naturally for 30 minutes without opening
Remove as much fat from the top as possible for dipping tortillas
Remove meat and break apart with a fork
Strain the cooking liquid to use as dipping sauce, add lime juice, onion, and cilantro
Fry tortillas in the reserved fat, fill with shredded meat and cheese, and serve with the dipping sauce