Prepare the Corn Husks: Fill a large pot or sink with warm water. Place the corn husks in the water, and weigh down with a heavy object. Allow the corn husks to soak for at least one hour so they become pliable.
Cook the Instant Pot Chicken: Place the Instant Pot steamer rack trivet on the bottom of the pot. Pour in one cup of chicken broth. Place the chicken breasts on top of the trivet. Sprinkle chicken with 1 teaspoon of salt, then add in 2 tablespoons of chipotle sauce, anaheim peppers (or poblano peppers), onion, and garlic cloves, and bay leaves.
Close the Instant Pot lid and make sure the valve is set to 'sealing.' Press the manual/pressure cook button, and set the cook time for 15 minutes at high pressure. Once pressure cooking is complete, allow to naturally vent for an additional 10 minutes (no need to touch anything on the Instant Pot, just let it sit).
Remove chicken and place on a cutting board. Finely chop chicken with a sharp knife. Set aside.
Remove anaheim peppers, onion, and garlic from the Instant Pot and add to a blender, along with ½ cup of chicken stock from the Instant Pot. Add in a pinch of salt and 1 tablespoon of chipotle sauce. Blend together until everything is smooth. Add to the finely chopped chicken and thoroughly mix together.
Assemble the Tamales: Rinse the corn husks to remove any dirt or extra fibers. Place a handful of corns husks on a kitchen towel to drain before using.
Grab a corn husk and the room temperature masa. Position the corn husk with the wide end pointed down. Using a wooden spoon, spread about 2-3 tablespoons of the masa on the corn husk. Leave a two inch gap on the top, narrow part of the corn husk.
Spoon in 2 tablespoons of chicken onto the center of the masa. Place a matchstick of cheese next to the chicken. Then, fold both sides of the masa together, so it seals the meat and cheese inside. Wrap the excess corn husk around the tamale, then flip the narrow end up so nothing will fall out of the tamale. Secure the tamale by tying a thin strip of corn husk around the tamale. Continue this process until you run out of masa/chicken.
Steam the Tamales: Place the Instant Pot steamer rack trivet on the bottom of the pot. Pour in one cup of chicken broth. Place a few corn husks on top of the trivet to keep the tamales from falling through. Stand tamales upright in the Instant Pot, leaning against the side of the pot as needed. Press the manual/pressure cook button, and set the cook time for 40 minutes at high pressure. Once pressure cooking is complete, allow to naturally vent for an additional 10 minutes (no need to touch anything on the Instant Pot, just let it sit). Then, turn the valve to venting to release any additional pressure. Remove the tamales and allow to stand for 20 minutes before serving.