Heat 1 tablespoon canola oil in Instant Pot on the Saute function. Sprinkle salt and pepper over the chicken. Cook four chicken thighs until browned and then flip and brown on the other side, about four minutes per side. Remove from Instant Pot. Repeat with the other four chicken thighs and remove from the Instant Pot.
Pour in the remaining ¼ cup canola oil and whisk in flour to make a paste. Continue to whisk for about two to three minutes to cook the flour. Then whisk in the chili powder, cocoa powder, cumin, Mexican oregano, cayenne pepper, cinnamon and cloves.
Stir in the onions to coat with the spices and cook until softened, stirring every now and then, about four minutes. Add the garlic to the onion and cook for 30 seconds, stirring constantly.
Stir in about 1 cup chicken stock. It doesn't have to be exact. Using a wooden spoon, scrape up the bits on the bottom of the pot. Then, stir in the rest of the chicken stock and tomato sauce. Continue to stir until it smooths.
Add the chicken back to the Instant Pot. Place the lid on top and seal. Turn to the Manual function and cook for 13 minutes. When the time is up, allow to naturally release for 10 minutes, and then turn the valve to quick release the rest of the pressure.
Remove the chicken from the Instant Pot and allow to cool for a couple minutes. Meanwhile, hit Cancel and then turn the Saute function back on. Stir in the black beans, pinto beans, Rotel and frozen corn.
As the mix-ins heat through and after the chicken has had a chance to cool, use two forks to shred the chicken. Discard the bones. Stir the shredded chicken back into the soup. Turn off the Instant Pot and stir in fresh lime juice and cilantro. Serve with desired toppings. Enjoy!