Set the Instant Pot to sauté. After 1 minute, add the pork cubes, tomatillos, Poblano peppers, Anaheim peppers, jalapeno chilies, green chilies, onion, garlic, cumin, 1 teaspoon kosher salt and oregano.
Set to manual, and cook 25 minutes. Allow pressure to release naturally.
While the Chile Verde cooks, prepare the tortillas by heating 1 tablespoon oil over medium-high heat in a medium skillet. Place a tortilla in the hot skillet and cook until bottom side begins to bubble and turns golden. Flip the tortilla over and heat the other side. Press the tortilla in an individual serving bowl and set aside. Repeat with one tortilla per serving. (It's a good idea to make a few extra.)
After steam has released from the Instant Pot, transfer pork pieces to a plate, using tongs.
Add cilantro to the remaining ingredients in the Instant Pot. Blend with an immersion blender or in a countertop blender. Season to taste with salt.
Return pork to sauce and stir to combine.
Ladle the chile verde into the bowls with the tortillas and garnish with chopped cilantro, dollop of sour cream, Cojita cheese and a wedge of lime.