Press Sauté—high on the Instant Pot and heat the oil. Add the diced tomato, the remaining finely diced onion, the carrot, and the Anaheim chile and sauté for about 1 minute, until beginning to soften. Add the chile puree and cook, stirring, until the mixture is quite dry and beginning to stick to the pot. Press Cancel. Add the chicken, broth, and salt. Secure the lid and set the Pressure Release to Sealing. Press Soup, then set the cooking time for 20 minutes.