Any suggestions?

Having tamales as well, so it needs to match with that.

Season it with TexMex spice or taco seasoning see the other thread atleast an hour before cooking.

Put some fat of your choosing at the bottom of the insta pot and hit saut until it warms up. Add the chicken with a diced bell pepper, diced half onion and two diced celery sticks, after 3 mins flip the chicken, have three more pour half a glass of white wine in the pot, then add a cup of water, put the lid on and set to poultry

Made these numerous times, big hit at our house.

https://www.seriouseats.com/recipes/2015/04/pressure-cooker-fast-and-easy-chicken-enchiladas-food-lab-recipe.html

Going to need to give these a shot. Looks delicious.

They are outstanding. If you go easy on the sauce and freeze the leftovers, you will have almost enough for another batch at a later time.

What is the need for an instapot? These are relatively quick and easy in a skillet + oven.

Assuming bone-in thighs, season with salt, pepper, and cumin. Sear in a cast iron skillet skin side down for 3 - 5 mins to crisp up the skin. Flip and put in a 400 F oven until internal temp of 160 F. When you go to flip them, you could put them on a bed of bell peppers and onions. Adjust seasonings and veggies if you want different flavors.

Can't remember how long it takes an average thigh to get to temp, but ballpark should be 10 - 20 mins so an instapot doesn't buy you a whole lot of time.

You don't have to sear them on the stovetop. You can just put everything into the pan and roast a la this recipe, adjusting the seasonings to match your preferred flavors.

https://www.seriouseats.com/recipes/2016/11/one-pan-chicken-sausage-brussels-sprouts-recipe.html