Instant Pot Chicken Enchiladas!

1 T. olive oil
1 small onion, diced
4 cloves garlic, minced
1 jalapeno, seeded and minced
1 c. chicken broth
28 oz. can tomato sauce
2 T. chili powder
1 T. sugar
1 t. cumin
salt and pepper
2 lbs. chicken breast
cilantro
12 small or 8 large tortillas
2 c. shredded cheddar cheese

Set instant pot to saute and add oil, onion, garlic, and jalapeno.  Cook until soft.  Add chicken broth, tomato sauce, chili powder, sugar, cumin, salt, and pepper.  Add chicken breasts to the pot and set to high pressure cook for 10 minutes.  Once done, release the pressure.  Remove the chicken breasts and shred.  Stir 2 T. chopped cilantro into the tomato sauce.  Mix half of the sauce and half of the cheese with the shredded chicken.  Spread 1/4 c. of the remaining sauce on the bottom of a glass dish.  Fill tortillas with chicken and roll up.  Place rolled tortillas in the dish seam side down.  Pour remaining sauce over the enchiladas and top with remaining cheese.  Bake at 400 degrees for 25 minutes.  Garnish with additional cilantro before serving.