put inner pot in the Instant Pot, set to saute

add 1 TBSP of the cooking oil and let it heat

meanwhile mix the flour, salt, garlic granules, and black pepper in a bowl

add half the cut up pork to the bowl and toss to cover with the flour

when the oil is hot in the Instant Pot add the dredged pork, use a slotted spoon to lift the pork out of the flour and place carefully in the hot oil

let it cook for 1-2 minutes before stirring, while it's cooking go ahead and get the rest of the pork rolled in flour

stir the cooking pork so it starts to brown on all sides, not completely cooking just lightly browing up the flour

when it's browned, 5 minutes total, remove to a plate covered with a paper towel or brown paper bag and let it drain

add the second TBSP of oil to the pot and repeat the cooking process for a total of about 10 minutes to brown all the meat

once it's done remove it from the pan to drain, add the chicken broth or water to the pan, it will steam up so be aware of that

while it's bubbling and boiling scrape the bottom of the pot to get all the browned bits off, then add the sliced mushrooms

pour in the enchilada sauce, chiles, chopped garlic, cilantro, and browned pork, stir well

sprinkle the rinsed rice over the top of everything, and stir well

place the lid on the instant pot, set it to seal

once the timer counts down and the pot beeps let it natural release for 15 minutes before serving, do not quick release for this recipe

serve and garnish with sour cream and lime wedges if deisred