Heat oil in the Instant Pot on the Sauté function. Add chicken to brown on both sides. Remove and set aside.
1
Add more oil and whisk in flour along with chili powder, cocoa powder and spices to make a smooth mixture.
2
Stir in the onions and cook until softened, stirring every now and then. Add the garlic to the onion and cook for 30 seconds.
3
Add the chicken stock and tomato sauce and place the chicken thighs back in the Instant Pot. Seal and cook.
4
Now stir in some fresh cilantro and lime juice for a pop of bright flavor, shred the chicken, and it's ready to serve.
5
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!