Start by cutting off the ends of your dried Guajillo Chiles, Anchor Chiles, and Pasilla Chile and remove the seeds. This helps calm down the heat of the peppers. These seeds carry the most heat so be sure to wash your hands after deseeding these peppers before you touch anything else.
Over high heat, in a medium pot, bring 1 ½ cup of water to a boil. Add dried deseeded peppers to boiling water, then immediately turn off heat. Let it steep for 20 minutes to rehydrate.
Once peppers are done hydrating, remove from pot and add them to a high speed blender. Discard the water that you use to steep the peppers (DO NOT USE THIS WATER AS IT IS BITTER). To a high-speed blender also add your 1 Chipotle chili in Adobo sauce, 1 cup of fresh water, not beef broth cubes, Mexican oregano, thyme, cumin, garlic powder, and onion powder. Blend till smooth.
In your Ninja Foodie or Instant Pot, turn on the sauté function to medium high until it heats up. Add your oil and then add your chopped onions. Sauté for 2 minutes and then add your minced garlic. Sauté for an additional 1 to 2 minutes.
Take your blender cup, and pour sauce into the pot (if you do not have a high speed blender, you will need to run your sauce through a strainer), along with your red lentils. Stir for a few of seconds to fully mix ingredients. Pour 2 cups of water in your blender, shake it up to remove any remaining sauce, and then pour that into your pot. Top with bay leaves.
Place the pressure cooker lid on top. Make sure the knob is turned to seal. Press the pressure cooker button. The temperature should be set on high. If not, set it to high. Set the time for 25 minutes and press start. The pressure will take about 8 minutes to rise before it starts cooking.
Once it is done do a natural release for 10 minutes and then release pressure by turning the knob to vent allowing the air to escape. Add squeeze lime and salt and pepper to taste, adjusting seasonings to your liking.