Whisk together grated cheese, dried onion, half-and-half, eggs, garlic, chipotle powder, salt and pepper.
Shape meat mixture into 18 meatballs of approximately ¼-cup in size.
Use saute button on instant pot to brown meatballs, rolling around to hit a couple sides after seared enough to release from pan. Meatballs will NOT be cooked through, that's okay -- they will finish off during the pressure cooking.
Heat olive oil in Instant pot. Add chopped onions, peppers and garlic, stirring occasionally until onion begins to soften and become translucent. Add crushed tomatoes, tomato sauce, tomato paste, enchilada sauce, cilantro, salt and chipotle powder (may omit if want milder) to onion mixture and stir to combine.