Mix the adobo ingredients together in a small mixing bowl. If you have leftover, you can save it for next time or use it in place of taco seasoning, etc.
Coat the chicken with salt and the adobo seasoning on all sides and place covered in the fridge for at least 3-4 hours or overnight.
For the sauce, boil 4 cups of water. While the water is heating up, take the dried chilis and remove stems and seeds. Once water reaches a boil, remove from heat and submerge dried peppers in the water. Cover and steep for 15 minutes.
While the peppers are steeping, place the chicken stock, vinegar, garlic, and tomato paste in a blender. When the chilis are ready, add to blender also and blend until smooth.
In a large pan, heat approx 2-3 tbs oil on med-high heat. When oil is hot, saut the chicken for approx 7-8 mins on each side until browned well.
Move browned chicken to the InstaPot and cover with the sauce. Set cooker on high pressure for 20 minutes and let pressure decrease naturally (approx 15-20 mins).
Serve topped chopped onions and cilantro with a side of rice or serve in tacos with your favorite toppings! Yumm!!
