I had about a pound of beef chuck roast in the freezer which I wanted to do something different with so I looked up recipes for Barbacoa Beef and found this one.  That looked like a winner but I wanted to make it a bit simpler so I used a packet of taco seasoning instead of all the spices (which was mentioned in the link) and cut out the soy sauce (well gave it a few shakes but less than a half teaspoon).  I was also making half the beef that they suggested in their recipe.  Below is what I ended up using:

• About 1lb of chuck roast (it was probably a couple ounces more)
• About 1 to 1 1/2 Tbsp of Olive Oil (or any oil to brown the roast with) - drizzled enough to coat the bottom of the pot
• 4 cloves of garlic minced
• About 1/2 of a 14.5oz Can of Swanson Beef Broth (this was the right amount for my small Instant Pot but larger pots may need a bit more)
• 2 Tbsp of La Costena Chipoltes in Adobo Sauce (more or less if you like it more or less spicy)
  
• 1 Tbsp of Lime Juice
• 1 Tbsp of Vinegar (the regular white vinegar is what I used).
• 1 Packet of McCormick Taco Seasoning (I used the Gluten Free version which was fine)
• Gluten Free Soy Sauce (less than 1/2 tsp or about 3 shakes) - don't need it if you don't got it

Making it was pretty simple but it is easier to break it down into 3 parts:

Part 1 - Brown the Beef

1. Cut the beef into large but manageable chunks (mine were about 2x2")
   
2. Add the minced garlic and oil to the Instant Pot and turn it on simmer
3. When the pot is hot, add the chunks of roast and brown each side

Part 2 - Pressure Cooking

1. I added the 1/2 can of beef broth, the taco seasoning packet, the chipolte with Adobo sauce (I went with about 2 Tbsp and it was a about medium heat), the vinegar and lime juice, to the pot and stirred it up a bit till it was mixed up.
2. Cooked at high temp 20 minutes since my roast was still frozen in the center (if it was not frozen I would have cooked it for 12-15 minutes)
3. Allowed the pressure to do the "natural release" for another 20 minutes before opening it up.

Part 3 - Shredding and Sauce

1. Removed the chunks of roast and fished out any chunks of fat that were left in the pot.
2. Then turned the pot to simmer and let the sauce reduce, which can take 10 minutes or more (or less) depending on how much liquid needs to boil off and how you like the Barbacoa.
3. Used a couple forks to shred and clean up the Barbacoa while the sauce reduced
4. When the sauce is reduced to where you want it, add the beef back in and stir it up and then it's ready to go.  Can add it back sooner if needed to keep the shredded beef from cooling too much.

That's it, super simple and minimal cleanup.  I thought it was at least as good as Chipolte but I have not had that in a while.  I was also able to trim it myself, so there were no surprise chunks of fat like they sometimes have there.  

I served it over rice and some canned corn which I pan fried with a tiny bit of salt.  You can see the link this recipe was derived from for some good ideas on how to make a Chipolte Copycat rice bowl.

I used the directions here to make the filling:
https://www.tasteofhome.com/recipes/homemade-cherry-pie-filling/

Only changes were that I used a bit less sugar (about 1/2 cup vs 2/3 cup) and I used three 10oz bags of frozen cherries.  I also pre-mixed 1 cup of water with the corn starch to make a slurry which avoids the lumps.  If the corn starch is added slowly and stirred in with a fork, a whisk is not needed. 

For the pie crust, I used some "Wholly Wholesome Gluten Free Pie shells" (14 0z) which has 2 shells.  I just cut up one shell to make the lattice which did not come out well but it all tastes the same. 

I baked it at 375F for about 20 minutes in my Instant Omni Air Fryer oven on the bake setting (rack in the baking position) and covered the edges with foil (which is important to keep them from burning).  Time will of course vary depending on the oven.