Add dried chilies (not chipotle) to large dutch oven or stock pot, cook dry over medium-high heat stirring frequently until slightly darkened with intense roasted aroma, 2 - 5 minutes. Don't allow to smoke. Alternatively, you can microwave the chilies in 15 second intervals until pliable and toasted-smelling
Combine roasted chilies with chicken stock and chipotles in 2 quart microwave safe bowl or cup. Cover with plastic wrap and microwave on high power until gently simmering, about 5 minutes. Set aside
Season chuck steaks with salt and pepper. Heat oil over high heat in instant pot until smoking. Add half of the chuck steak to the instant pot in a single layer without moving until deeply browned, about 6 minutes. Flip and brown the second side for a few more minutes, then transfer to cutting board. ONLY COOK HALF OF THE STEAK
Add onions to instant pot, stirring frequently until translucent and soft - about 2 minutes
Add garlic, cinnamon, cumin, allspice, and oregano to instant pot and stir until fragrant, about 1 minute
Add chicken stock mixture to instant pot and bring to simmer
Transfer contents of instant pot to blender and puree until smooth (careful not to overfill - work in batches). You can also use an immersion blender directly in the instant pot. Transfer puree back to instant pot
Cut both the raw and browned chuck steaks into 1.5 - 2 inch pieces and add to instant pot
Cook on high pressure for 30 minutes, then quick release
Stir in fish sauce (or soy sauce), masa harina (if using), and vinegar. Simmer until desired thickness is reached, about 5 minutes. Season to taste with salt and more fish sauce
Serve garnished with cilantro, chopped onions, scallions, grated cheese, avocado, and warm tortillas as desired