Start with the enchilada sauce: Set the Instant Pot to Sauté setting for 5 minutes. Ensure your enchilada sauce ingredients are ready, you'll need to work fast. First, melt your butter, then stir in the flour to form a thick paste. Stir in the chili powder, cumin and cayenne if using, cooking for a few seconds.
Stir in your tomato paste and broth. Whisk together until a smooth sauce forms. Turn off the Instant Pot.
Add the remaining ingredients to the Instant Pot, except for the kale. Close and cook under manual or soup mode for 20 minutes. Set the steam release handle to "sealing".
When the soup is done cooking, turn off the Instant Pot and release steam.
Stir in the kale, then place the lid back on and let it "cook" for 5 minutes.
Serve with tortilla chips (homemade recipe below), avocado, green onions and cilantro if desired.