Instant Pot Shredded Beef Tacos with Jicama Slaw

FOR THE FILLING: Combine ancho chile powder, tomato paste, oil, garlic, cumin, oregano, cloves, and salt in Instant Pot. Using highest sauté function, cook, stirring frequently, until fragrant, about 3 minutes. Whisk in beer, scraping up any browned bits and smoothing out any lumps. Stir in beef until evenly coated in spice mixture. Lock lid into place and close pressure-release valve. Select high pressure-cook function and cook for 30 minutes.

FOR THE JICAMA SLAW: slaw Meanwhile, microwave vinegar and sugar in medium bowl until steaming, 2 to 3 minutes; whisk to dissolve sugar. Add radishes and carrot to hot brine and let sit, stirring occasionally, for 30 minutes. Measure out and reserve 1 tablespoon brine, then drain vegetables and return to now-empty bowl. Add reserved brine and jicama and toss to combine; set aside. (Slaw can be refrigerated for up to 24 hours.)

 Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you. Skim excess fat from top of filling using wide, shallow spoon. Using potato masher, smash beef until coarsely shredded. Using highest sauté function, cook filling until sauce has thickened, about 5 minutes. Season with salt and pepper to taste.

 Stir cilantro into slaw. Serve beef with tortillas and slaw.