I love a good mole. And now I have a decent recipe for one that I can make on a weeknight with some Instant Pot magic. The recipe is from America’s Test Kitchen. I’ve been wanting to post this one for a while, but chili is hard to photograph and I finally got a picture that didn’t look gross.
I like to serve this with shredded mild cheddar and/ or Ritz crackers.
- 3 tablespoons vegetable oil, divided
- 2 tablespoons chili powder
- 2 tablespoons cocoa powder
- 3 garlic cloves, minced
- 2 teaspoons minced canned chipotle chile in adobo sauce
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 2 1/2 cups low-sodium chicken broth
- 1 (14.5-ounce) can diced tomatoes
- 1 cup raisins
- 1/4 cup peanut butter
- 2 1/2 lbs or so of boneless, skinless chicken thighs
- salt and pepper
- 1 onion, halved and sliced 1/2 inch thick
- 1 red bell pepper, stemmed, seeded, and cut into 1/2-inch pieces
- 1/4 cup minced fresh cilantro
- Heat 2 tablespoons oil in pressure-cooker pot over medium heat until shimmering. Add chili powder, cocoa, garlic, chipotle, cinnamon and cloves and cook until fragrant, about 30 seconds. Stir in broth, tomatoes, raisins and peanut butter, scraping up any browned bits. Bring to simmer and cook for 5 minutes. Puree sauce in blender until smooth, about 30 seconds. (Hold a folded kitchen towel over the lid of the blender to prevent hot sauce from splattering.)
- Season chicken with salt and pepper. Heat remaining 1 tablespoon oil in now empty pot. Add onion and cook until softened, about 5 minutes. Stir in sauce, then add chicken to pot covering chicken with sauce.
- Cook on high pressure for 25 minutes in the Instant Pot. When cooking time complete, quick release the pressure.
- Transfer chicken to cutting board. Let cool slightly, then shred meat into bite-sized pieces. Meanwhile, bring chili to simmer, stir in bell pepper, and cook until tender, 10 to 15 minutes. Stir in shredded chicken and cilantro, season with salt and pepper to taste, and serve.