Cut the pork roast into two pieces. Set the Instant Pot to sauté mode. Add the oil and cook both pieces of pork until browned on all sides.

Remove the pork from the pot and add the onion and about two tablespoons of the broth. Cook and stir for about a minute, using a metal spatula to scrape up all the browned bits from the bottom of the pot.

Add the chili powder, cumin, paprika, cloves, salt, pepper, and red pepper flakes. Saute for about a minute.

Stir in the remaining broth, the green chilies, and the diced tomatoes. Add the pork back to the pot.

Add the lid and lock it into place, making sure the valve is on "sealing". Set the Instant Pot to Manual HIGH pressure for 45 minutes.

When it beeps, let the pressure naturally release for 15 minutes, then open the valve to release the rest of the pressure.

Turn the instant pot to saute and remove the pork. Stir in the corn and beans.

Shred the pork with two forks. Return the shredded pork to the pot and heat through.

If desired, garnish with shredded cheese, crushed tortilla chips, fresh cilantro, sour cream, and avocados.