Ancho Chili Braised Chicken
This Instant Pot braised chicken can be assembled and in the pot in 20 minutes, and on your table in about an hour! The smoky and mild flavored ancho chilis deliver a deep rich color that tastes as if you simmered for hours. This ultra tender chicken is great paired with my Green Chili Mashed Potatoes and a simple vegetable.
- 1 Each chicken, cut-up (or 6 to 8 pieces bone-in chicken)
- 2 oz ancho chili, seeded and de-stemmed
- 1 tsp ground cumin
- 1 tsp ground corriander seed
- 1 tbsp kosher salt
- 1 tbsp tomato paste
- 2 tbsp olive oil
- 1/4 cup green bell pepper, diced
- 1/4 cup spanish onion, diced
- 2 clove garlic, crushed
- 2 cup chicken stock
- 1 tbsp flour
- 1 tsp ground black pepper
- 1/4 cup cilantro, chopped
- 1/2 cup heavy cream
- 2 tbsp butter
- 1 Each lime, juiced
In a large bowl combine chicken, tomato paste, and salt and toss chicken to coat evenly with mixture. Set instant pot to the saute' feature, add olive oil, and brown chicken pieces on all sides. (Perform this step in batches) When chicken pieces are browned remove and place in bowl.
Add flour to instant pot and stir to absorb the oil. Add diced vegetables, spices, and ancho chili. Continue to stir and saute' for 2 minutes.
Add chicken stock and stir to dissolve all of the browned solids from the bottom of the pan. This helps create a rich brown sauce.
Return chicken to instant pot, attach lid, and set to cook on pressure for 20 minutes.
When cook time is complete, allow to vent naturally. Remove chicken from pot and place in clean bowl. Add lime juice cilantro, heavy cream, and butter. Using an immersion blender, puree sauce until smooth. Return chicken to instant pot and hold on warm until ready to serve.