Instant Pot Ancho Chile Sauce Food

INSTANT POT® FALL CHILI

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add onion and saute until translucent, about 3 minutes, stirring frequently to prevent uneven cooking. Add ground sirloin and cook, stirring occasionally, until no longer pink, 5 to 7 minutes. Stir in vinegar and simmer for 2 minutes, stirring occasionally.
• Turn off Instant Pot®. Add tomatoes, kidney beans, pumpkin, ancho chile pepper, brown sugar, cumin, salt, black pepper, Worcestershire sauce, chipotle powder, and habanero hot sauce and stir to combine. Close and lock the lid and close the vent. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
• Stir in cinnamon oil, cilantro oil, and clove oil. Serve the chili in bowls or crocks.

INSTANT-POT RED CHICKEN ENCHILADAS

Steps:

• Pressure cook the chicken:
• Put the chicken thighs in the Instant Pot. Pour in the ancho chile sauce. Lock the lid into place. Select Manual; adjust the pressure to High and the time to 10 minutes. After cooking, naturally release the pressure for 10 minutes, then quick release any remaining pressure. Unlock and remove the lid. Transfer the chicken to a bowl and let it cool for a few minutes. Keep the sauce warm.
• Prepare the filling:
• When the chicken is just cool enough to handle, cut or pull it into bite-size chunks. Mix in about 2/3 cup of the warm sauce; the chicken should be well coated with sauce but not drowning. Put the onion in a small bowl.
• Prepare the tortillas.
• Preheat the oven to 350°F. Place 6 tortillas on a baking sheet in a single layer. Brush the tortillas lightly with the oil (or spray with cooking spray), then turn them over and repeat on the other side. Bake just until the tortillas are warm and pliable, about 3 minutes. Remove from the oven and place the tortillas in a stack on a plate. Cover with aluminum foil to keep warm. Repeat with the remaining 6 tortillas. (If you have two baking sheets, you can heat them all at once.) Leave the oven on.
• Make the enchiladas:
• Spoon about 1/2 cup warm sauce into a 9-by-13-inch baking dish. Place one tortilla in the sauce and flip it so it's lightly coated on both sides, then place a couple of tablespoons of chicken and a couple of teaspoons of chopped onion on the tortilla.
• For Mexican-American-style enchiladas: Sprinkle a tablespoon of shredded Monterey Jack cheese over the chicken and onion.
• Finish the enchiladas:
• Roll the tortilla up and place it at the end of the dish, seam-side down. Repeat with the remaining tortillas. When all the enchiladas are filled and rolled, pour enough sauce over them to just cover them (they should not be swimming in sauce).
• For Mexican-American-style enchiladas: Sprinkle the rest of the shredded Monterey Jack cheese over the enchiladas.
• Bake the enchiladas:
• Bake until warmed through, 8 to 10 minutes. Sprinkle the queso fresco over the enchiladas and serve.

INSTANT POT® CHILI

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add ground beef. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer cooked beef to a separate container.
• Pour oil into the Instant Pot® and select Saute function. Add onion, garlic, and salt. Cook until softened, 5 to 7 minutes. Make a hole in the center of the mixture and add chili powder, cumin, and oregano. Let spices sit for 30 seconds, then stir into the onion. Return cooked beef to the pot and add water. Stir, being sure to scrape any browned bits from the bottom.
• Stir beans, crushed tomatoes, and tomato paste into the beef mixture. Close and lock the lid. Select Chili function and set the timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid.

INSTANT POT BUFFALO TURKEY CHILI

Steps:

• Set a 6- or 8-quart Instant Pot® or electric pressure cooker to the saute setting. Once hot, add the bacon (or olive oil if omitting bacon) and cook until it begins to crisp.
• Add the celery, carrot, onions and jalapenos if using to the pot. Saute until just starting to soften, 3 to 4 minutes. Add the garlic and cook for 1 minute. Stir in the paprika, ancho chile powder, cumin, chipotle pepper and tomato paste. Cook a few more minutes until the spices are fragrant and the tomato paste is thoroughly incorporated.
• Push the vegetable mixture to the edges of the pot and add the ground turkey or chicken. Season with salt and pepper and cook until the meat begins to brown, breaking it up with a wooden spoon. (If using chicken breasts or thighs, season with salt and pepper before adding to the pot and just sear the outsides.) The meat does not need to be completely cooked at this point, it will finish during pressure cooking.
• Add the broth, tomatoes, bay leaf and 1/2 cup wing sauce (you can always add more later if needed). Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 9 minutes (it will take 10 to 20 minutes to come to pressure). After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. (If using chicken breasts or thighs, remove them, shred with two forks and return the meat to the pot.)
• Remove the bay leaf, stir in the drained beans and set the pot to "reduce" (or "saute" depending on the model you are using). Simmer with the lid off until the chili reaches desired thickness, 5 to 10 minutes. Taste and add more wing sauce, salt and pepper if necessary.
• Ladle the chili into bowls and top with scallions, cilantro, blue cheese crumbles and Chipotle-Lime Crema. Serve with lime wedges. Serve with diced jalapenos, carrot ribbons and avocado if desired.
• Mix together the sour cream, lime, cumin, chipotle and salt to taste in a small bowl and refrigerate until ready to use.

INSTANT-POT ANCHO CHILE SAUCE

Steps:

• Prepare the chiles:
• Pull or cut off the stems from the chiles and remove as many seeds as possible. Put the chiles in the Instant Pot. Be sure to thoroughly wash your hands after handling the chiles.
• Pressure cook:
• Add the garlic, water, salt, sugar, oregano, and cumin to the Instant Pot. Lock the lid into place. Select Manual; adjust the pressure to High and the time to 8 minutes. After cooking, naturally release the pressure for 5 minutes, then quick release any remaining pressure. Unlock and remove the lid.
• Finish the sauce:
• Pour the sauce into a blender. Add the vinegar and blend until smooth, being careful to hold the lid on. Use immediately, or store in a covered container in the refrigerator for up to a week or in the freezer for up to a month.