Dry toast the dried peppers in a sauté pan over medium heat for 5 minutes.
Place the peppers in a bowl of hot water for 20 minutes.
Dry toast the cumin seeds, cloves, and cinnamon stick for 2 minutes. Remove from the pan.
Dry toast the tomatoes, onions, and garlic for 10 minutes.
Place the rehydrated roast peppers, tomatoes, onion, garlic, whole spices(except the cinnamon stick), oregano, marjoram, vinegar, and salt in a blender.
Purée until smooth.
Arrange all of the meat in a glass baking dish.
Pour the sauce from the blender over the meat. Cover with foil and marinate overnight in the refrigerator.
Place all of the meat and sauce in the Instant Pot along with 2 cups of water. Toss in the cinnamon stick. Turn the function to pressure cook on high for 90 minutes. Put on the cover and push start.
Remove all of the meat and bones from the Instant Pot.
Keep all of the birria juice warm.
Pick out all of the bones from the meat. Place the meat in a large sauté pan over medium high heat.
Cook down the meat until the majority of the liquid has evaporated.