Mole Chicken Chili- In the Instant Pot

Imagine: the weather man tells you the temperatures will drop to the low twenties later in the week. What do you do? I took all my plants in and decided an adjusted spicy chili recipe from America’s Test Kitchen will keep me warm during this arctic front. This chili tastes more like a mole and incorporates a an interesting cheat to get that nutty flavor found in moles: peanut butter!

 

Ingredients

  • 3 tbsp. vegetable oil
  • 2 tbsp. chili powder
  • 2 tbsp. unsweetened cocoa powder
  • 3 garlic cloves, minced
  • 2 tsp. minced canned chipotle chiles in adobo sauce (about 1 chile)
  • 1/2 tsp. ground cinnamon
  • 1/8 tsp. ground cloves
  • 2 1/2 cups low-sodium chicken broth
  • 15 oz. can diced tomatoes
  • 1 cup raisins
  • 1/4 cup creamy peanut butter
  • 4 lb. boneless-skinless chicken thighs (the recipe calls for bone-in thighs without skin, but that can be hard to find and the boneless ones are easier to deal with)
  • 1 onion, halved and sliced 1/2 inch thick
  • 2 red bell pepper, cored, seeded, stemmed and cut into 1/2 inch pieces
  • 1/4 cup minced fresh cilantro
  • Avocado, diced
  • Onion diced

1. Heat 2 tbsp. of oil in the pressure cooker pot over medium heat. Add chili powder, cocoa, garlic, chipotle, cinnamon and cloves and cook, stirring occasionally, until fragrant, about 30 seconds. Add the chicken broth, tomatoes, raisins and peanut butter and stir to combine with a wooden spoon, scraping any browned bits off the bottom of the pot. Simmer for 5 minutes. Puree mixture with an immersion blender until smooth, about 30 seconds (or alternatively transfer mixture to a blender and puree then return to the pot).

2. Meanwhile, heat the remaining tbsp. of oil in a medium frying pan over medium heat. Add onion and sauté until softened, about 5 minutes. Once the sauce has simmered, add the onion to the pot.

3. Add the chicken to the pot with the pureed sauce and onions. Lock the lid into place and bring to high pressure over medium-high heat. When the pot reaches high pressure, reduce heat to medium-low and cook for 25 minutes, adjusting heat as necessary to maintain high pressure.

4. Remove pot from heat and release pressure quickly using the quick-release valve. Once pressure is released, transfer the chicken to a cutting board or bowl and shred meat. Meanwhile, bring the sauce in the pot to a simmer over medium heat. Add the red pepper and cook until tender, about 10 to 15 minutes. Add the chicken back to the pot and stir to combine. Serve in bowls topped with fresh cilantro, onions, and avocado.