Pat the chicken thighs dry and season all over with 1 teaspoon of the salt, the cumin, and the black pepper. Set the Instant Pot to Sauté on high and let it heat for 2–3 minutes.

Add the oil to the pot, then the sliced onions with a pinch of salt. Cook for 5–6 minutes, stirring, until softened and lightly golden at the edges. Stir in the chopped chipotle peppers, adobo sauce, garlic, Mexican oregano, cumin, and bay leaf; cook 1 minute until deeply fragrant.

Pour in the fire-roasted tomatoes with their juices and the chicken broth. Scrape the bottom of the pot well to release any browned bits — this prevents the burn warning. Nestle the seasoned chicken thighs into the sauce so they're mostly submerged.

Lock the lid, set the valve to Sealing, and cook on High Pressure for 12 minutes. When it finishes, let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.

Remove the chicken to a cutting board and discard the bay leaf. Using two forks (or clean hands once cool enough), shred the chicken into bite-sized pieces. It should fall apart easily — that's how you know it's done.

Set the Instant Pot to Sauté on high and simmer the sauce for 5–7 minutes, stirring occasionally, until it thickens to a rich, spoonable consistency. Return the shredded chicken to the pot and toss until every strand is coated in the smoky sauce. Taste and adjust salt, and add a squeeze of lime.