Place the cubed chuck, beef bones, onion, garlic, bay leaves, and avocado leaves in the Instant Pot. Turn the function to pressure cook on high for 60 minutes. Place the cover on and push start.
Release the pressure. Throw away the beef bones, bay and avocado leaves. Scoop out all of the beef from the liquid and set aside.
While the beef is cooking, soak the dried peppers in hot water for 30 minutes.
In a blender or food processor, combine the dried peppers, garlic, oregano, and 1 cup of the water the peppers soaked in.
Purée until smooth.
Heat up vegetable oil in a large sauce pan over medium high heat. Pour in the sauce and cook for 2 minutes.
Add in the beef, making sure that it’s coated in the adobo sauce. Cook for 10 minutes over medium heat. If the meat gets too dry, add in a half cup of the liquid from the beef.