Place all ingredients into the Instant Pot and give them a quick stir to combine the spices with the liquid and to lightly coat the meat.

Place the lid on the Instant Pot and turn it to lock it into place. Set the pressure release valve to Sealing, and press "Manual" or "Pressure Cook" ( depending on your model ). Set the timer for 45 minutes.

Once the 45 minutes are up, leave the pot to do a Natural Pressure Release for 20 minutes. This means you should just let the pot sit with the keep warm function on ( it turns on automatically once the timer runs out ), for 20 minutes. A timer will count up on the Instant Pot's display so you know how much time has passed. After 20 minutes, carefully release any remaining steam by turning the release valve to Venting, Cancel the "Keep Warm", and open the Instant Pot.

Remove the bay leaves and discard them. Shred the meat with two forks directly in the pot. I like to let it rest for 20 minutes so the meat absorbs the cooking juices. You can also store the meat in this juice if you are going to serve it later.

Before serving, place the shredded meat in chunks of shreds on a sheet pan with a lip that goes all around it, and broil it on high for 7 to 9 minutes to crisp it up.