In a bowl or sheet pan, add 3-4 lbs of pork but or shoulder cut into 2 inch pieces.
Season both sides with salt and pepper.
Working in batches, cook each piece over medium high heat with olive oil until both sides are golden brown.
Transfer the browned meat to the instant pot.
In the same pan, add the sliced onions and sautee for 2-3 mins or until slightly caramelized.
Once cooked, transfer to the instant pot with the browned meat.
To the instant pot you'll add: orange juice, lime juice, chicken broth, oregano, cumin, garlic powder and adobo seasoning. Stir to combine and add in 2 bay leaves.
1/2 cup orange juice, 1/2 cup lime juice, 1/4 cup chicken broth, 1 tbs oregano, 1 tbs cumin, 1/2 tbs garlic powder, 1 tsp adobo seasoning, 2 bay leaves
Lock lid, close vent and set to pressure cook high. Cook for 45 minutes. You can release pressure naturally or do a quick release. If doing a quick release please use caution the steam is very hot and powerful.