Coat the chicken in 1 Tbsp (16g) olive oil before seasoning with the salt and pepper. Set aside.

Turn the Instant Pot's sauté function on high while you prep the chiles. To prep, remove the stems and any seeds. Once the pot is hot, add the chiles and toast until fragrant, about 4-5 minutes. Stir a few times during toasting. Set aside.

Add the seasoned chicken to the pot and cook for 2- 3 minutes per side to brown the chicken on both sides. Set aside.

Add the remaining 1 Tbsp of olive oil and the diced onion. Cook until soft, about 4-5 minutes, before adding the garlic and tomato paste and cooking another 30-60 seconds until fragrant.

Add the remaining ingredients, fully submerging the toasted chiles. Seal and pressure cook on high for 8 minutes and wait 5-10 minutes before venting.

Transfer the chicken to a bowl to shred. Remove and discard the bay leaves before transferring the chiles to a food processor with a few tablespoons of the broth. Blend until smooth, about 2-3 minutes, before adding back to the pot. (If you have a lower powered food processor or blender, you may want to use a fine mesh strainer to catch any pieces of skin from the chiles.)

Turn the Instant Pot to "Keep Warm" and add the shredded chicken to the pot with the blended chiles and broth. (If you want a thinner consomé, you can add more broth or water.) See the post for instructions on making quesatacos and other ways to serve.