Add the oil to the Instant Pot, hit Sauté, and Adjust so it's on the More or High setting. Once heated (about 3 minutes), add the onion, poblano, and the 2 diced jalapeños (if using) and sauté for 5 minutes or until slightly softened.Add the minced garlic and sauté for 1 minute longer.

Add the broth, liquid smoke (if using), white hominy, oregano, chili powder (if using), seasoned salt, cumin, garlic powder, black pepper, and cayenne (if using). Stir well.

Add the pork, bay leaves and ancho chiles but do not stir. Just make sure the chiles are laying on top of everything in the pot.

Secure the lid, move the valve to the sealing position, hit Keep Warm/Cancel, and then hit Manual or Pressure Cook on High Pressure for 35 minutes. When done, allow a 15-minute natural release (the pin may have dropped on its own at this point)

Remove and reserve the ancho chiles and place in a food processor or blender. Discard the bay leaves, and skim off any foam from the surface of the stew, if necessary. Transfer 2 cups of the broth from the pot to the food processor and the 2 roughly chopped jalapeños (if using), whole garlic cloves, and kosher salt. Blend until puréed.

Place a fine-mesh strainer over the Instant Pot and pour in the pureed chili mixture. Using some force with a wooden spoon or spatula, press the puree into the strainer, scraping it around so all the drippings drip into the pot. Do this for a good 1-2 minutes (really press all that puree through the strainer!). You can then either discard the skin debris that's left in the strainer or save it for infusing olive oil!

Add the diced green chiles (if using), give everything a stir and let rest for 10 minutes for the flavors to really come together.

Ladle into bowls and top with the traditional suggestions or how you see fit!