Add all of the dried chilies to a saucepan along with the chicken stock or beef broth. Bring the mixture to a full boil then remove it from the stove top.

Add the chopped onion to a blender along with the oregano, cumin, and sea salt. Once the reconstituted chilies are cool enough to handle, remove the stems and seeds (or leave some of the seeds for a spicier sauce) and transfer the chilies and the broth to the blender. Blend until everything is well-combined.

Place the beef stew meat in a large mixing bowl along with the flour, sea salt, and pepper. Toss everything together until the beef is well-coated.

Plug in the Instant Pot and press the Sauté button. Pour in the avocado oil and allow the pot to heat up for a few minutes. Transfer half of the meat to the Instant Pot, arranging it in a single layer. Allow the meat to brown for a few minutes before flipping it to the other side and allowing it to brown for another few minutes, or until there is a nice golden crust on two sides. Transfer the meat to a plate and repeat this process for the rest of the meat.

Once the meat is browned, transfer the meat from the plate back into the Instant Pot. 

Pour the chile colorado sauce through a fine mesh strainer into the pressure cooker.

Use a wooden spoon to stir it around until all of the liquid has strained into the pressure cooker and the strainer is left with just the pulp. Discard the pulp.

Add the bay leaves to the Instant Pot and give everything a stir.

Secure the lid on the Instant Pot and pressure cook on High heat for 20 minutes. Allow the Instant Pot to naturally release (and go into Keep Warm mode) for at least 30 minutes. This process ensures the beef turns out nice and tender. While pressure cooking for 20 minutes will cook it all the way through and make it ready to eat, it’s the natural release process that ensures the beef turns out tender and rich in flavor.

Remove the lid on the Instant Pot and press the Sauté or Boil button. Allow the mixture to come to a full boil. Continue cooking, stirring occasionally, until the sauce has reduced down a bit and is nice and thick.

Serve Chile Colorado with Spanish Rice, tortillas, and any additional toppings or side dishes such as black beans, refried beans, cheese, etc.