Sauté the meat: turn your Instant Pot on sauté setting. Heat up 1 1/2 tbsp olive oil in the pot. Add 16 oz beef brisket and sear for 5 minutes. Then flip and cook for another 3 minutes or until lightly browned on both sides. Transfer to a plate and set aside.

Sauté the onions and spices: add 4 oz red onions, 2 tsp minced garlic, 1 tsp chili powder, 1/2 tsp ground black pepper, 1 1/2 tsp ground cumin, 1/2 tsp ground cloves, 1/4 tsp cayenne pepper, 1 1/2 dried oregano, and 1/4 tsp salt to the pot. Stir constantly for 1 minute.

Put the meat back in the pot: stir to coat the seasonings on the meat. Add 3 dried bay leaves to the meat.

Add liquid and deglaze the pot: add 1/4 cup unsalted chicken broth, 1 tbsp apple cider vinegar, 1/4 cup orange juice, and 1/2 cup water. Scrape off any bit of meat that sticks to the bottom of the pot.

Pressure cook: put the lid on and seal the steam valve. Switch to the high pressure setting and set the timer for 45 minutes. When the timer beeps, carefully open the valve and release the steam. (We recommend using a long wooden spoon to turn the valve, standing away from the pot.)

Shred the meat: remove the brisket from the pot and into a large bowl. Switch the pot to sauté setting and let it cook for 5 minutes to reduce the sauce. In the meantime, use a pair of forks and shred the meat. Then put the meat back into the pot and stir well so that the sauce clings onto the meat. Turn off the Instant Pot.

Serve: divide the meat into 8 equal portions. Divide 6 oz avocado, 1 oz diced tomatoes, 1 oz cheddar cheese, 2 tbsp chopped cilantro, and the remaining 1 oz red onions into 8 equal portions to use for garnish. Put one portion of the meat in a tortilla and garnish with the garnish. Serve immediately.