Place beef pieces in a large bowl and toss with 2 tablespoons of oil. Season generously all over with salt. Stir together cumin, chili powder, garlic powder, and onion powder. Sprinkle all over the beef and toss to coat.
Set pressure cooker to SAUTE and drizzle with 2 tablespoons oil.
Use tongs to sear the beef pieces in the pot for 2-3 minutes on each side.
Remove from pot, add beef broth. Return meat to pot, cover, seal, and set to MANUAL or PRESSURE COOK for 35-45 minutes (see note).
Preheat oven to 375 degrees and grease a 9x13 baking pan or casserole dish. Spread 1 cup enchilada sauce in the bottom of the pan.
NATURAL RELEASE (do nothing) for 15 minutes, then turn the vent and allow it to depressurize completely until float valve drops.
Remove lid and use two forks to shred the beef. (see note)
Fill tortillas with beef and 2 cups of the shredded cheese (reserve 1 cup for later). Roll and place side by side in prepared pan.
Pour remaining enchilada sauce over the enchiladas, then top with remaining shredded cheese.
Tent with foil and bake for 15 minutes til cheeses are melted. Remove foil and bake another 5 minutes. Add your favorite toppings and serve.