Purée in a blender the chicken stock, tomatoes, chipotle and adobo sauce, tomatillos, garlic, honey, salt, oregano and clove until smooth.
Turn Instant Pot to Sauté setting and add oil to pot. When hot add the tinga sauce and cook for 5 minutes. Add the chicken and sliced onion. Press chicken and onion down to submerge and cover with sauce.
Close lid and seal. Press Manual Pressure and set time to 12 minutes. Allow 5 minutes to natural release.
Open lid and shred chicken. If too thin of a sauce, turn to Sauté and cook to reduce and thicken. Add chicken back into toss and coat.
Serve with corn tortillas heated and charred over open flame or warmed along with cotija cheese, onion, avocado and cilantro.
You could also use 2 lbs boneless thigh meat and 2 lbs boneless chicken breast.