Heat oil in the Instant Pot on the Sauté function. Add chicken to brown on both sides. Remove and set aside.
Add more oil and whisk in flour along with chili powder, cocoa powder and spices to make a smooth mixture.
Stir in the onions and cook until softened, stirring every now and then. Add the garlic to the onion and cook for 30 seconds.
Add the chicken stock and tomato sauce and place the chicken thighs back in the Instant Pot. Seal and cook.
Now stir in some fresh cilantro and lime juice for a pop of bright flavor, shred the chicken, and it's ready to serve.
One taste and you'll never need another chicken enchilada soup recipe again. It truly does not get better than this. Enjoy every cozy, comforting bowl!