Add 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 jalapenos (if using) and sauté for 5 minutes, or until slightly softened. Add the minced garlic and sauté for 1 minute.
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 smoothed out with a mixing spoon 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 followed by a quick release (the pin may have dropped on its own at this point).
Remove and reserve the ancho chiles, 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 a blender or food processor and add the reserved ancho chiles, the 2 roughly chopped jalapenos (if using), roasted garlic and kosher salt. Blend until puréed.
Place a fine-mesh strainer over the Instant Pot and pour in the pureed chile 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!) and then discard whatever was caught in the strainer.
Add the diced green chiles, give everything a good stir and let rest for 10 minutes.
Ladle into bowls and let everyone choose their favorite toppings.