Combine beer, garlic, chipotles, onion, jalapeños, lime juice, vinegar, cumin, coriander, oregano, paprika, salt, and cloves in a blender or food processor. Purée until smooth.
Press the Sauté function on the Instant Pot. Add the grapeseed oil. When oil is heated, add the beef and brown on all sides. Press the Cancel function to turn off. This step can also be done in a sauté pan on the stove.
Pour the purée over the beef in the Instant Pot. Close the lid and slide it into the Lock position.
Press the Pressure Cook function and adjust the clock to cook for 60 minutes. Walk away and have a couple of cocktails, preferably with company.
When Instant Pot is done cooking, press the vent in order to release the steam that will allow you to unlock the lid. Remove the lid and set aside for 5-10 minutes until the beef is cool enough to shred. I like to use two forks to shred the beef, but it all depends what makes you happy. Toss the beef well in the sauce. Plate the dish and serve with warm tortillas, cilantro, salsa, and crema. Leftovers keep well in the refrigerator for up to 5 days.