Place beef in the bottom of the Instant Pot. Pour beef broth on top.
Place enchilada sauce, bouillon cubes, onion, green chiles, chipotle pepper sauce, cumin, oregano, and salt and pepper on top of the meat in the Instant Pot and place the lid on top.
Move the valve to SEALING and press the MANUAL (PRESSURE COOK) button. Set timer for 28 minutes.
When the timer is done, let the pressure do a NATURAL RELEASE (it will take at least 15-20 minutes, but I even prefer to let the beef sit in there for a couple hours to make sure it is super tender).
Remove lid and stir meat in the Instant Pot. The meat should be very tender and flake off when stirred.
Turn oven to broil setting.
On an oven-proof plate or baking pan, lay out a tortilla. Place about 1/2 cup of meat on tortilla (drain the meat by using a slotted spoon) and a spoonful or two of refried beans. Roll into a burrito.
Pour some of the remaining enchilada sauce from the Instant Pot over the burrito to cover it and top with cheese.
Broil until cheese is bubbly and melted, about 2-4 minutes.
Makes 6-8 burritos, depending on how full you make them.