How to Make It
Pat pork dry with paper towels. Combine chili powder, cumin, 1/4 teaspoon of the salt, and black pepper in a medium bowl. Remove 1 tablespoon spice mixture; set aside. Add pork to remaining spice mixture in bowl, turning to coat.
Remove lid from a 6-quart Instant Pot®. Press [Sauté]; use [Adjust] to select "More" mode. When the word "Hot" appears, swirl in 1 tablespoon of the oil. Add pork to inner pot; cook 4 minutes, browning on all sides. Remove pork from cooker; add 1 1/2 cups water and the broth, scraping pot to loosen browned bits. Return pork to cooker. Turn cooker off.
Close and lock the lid of the Instant Pot®. Turn the steam release handle to "Sealing" position. Press [Manual]; select "High Pressure," and use [-] or [+] to choose 40 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release (page 4). Remove pork from cooker; separate pork into bite-sized pieces.
Strain cooking liquid through a fine sieve into a bowl; discard solids. Skim fat off cooking liquid; discard fat. Return skimmed liquid to cooker. With lid off, press [Sauté], and use [Adjust] to select "More." When mixture comes to a boil, cook until reduced to 2 cups (about 3 to 4 minutes). Pour sauce into a bowl; cover and keep warm.
Turn cooker off. Remove inner pot from cooker; wash and dry thoroughly. Return inner pot to cooker. Add remaining 1 tablespoon oil to pot. With lid off, press [Sauté], and use [Adjust] to select "Normal" mode. When oil is hot, swirl to coat the bottom of inner pot. Add reserved 1 tablespoon spice mixture, garlic, poblano chile, and bell pepper. Cook, stirring constantly, 5 minutes or until crisp-tender. Stir in corn, and cook 4 minutes or until thoroughly heated. Turn cooker off. Stir in remaining 1/4 teaspoon salt and cilantro. Divide vegetable mixture among 6 plates. Top with pork and sauce; serve with lime wedges.