Name: Instant-Pot Ancho Chile Sauce
Cook time: 10 minutes
Total time: 30 minutes
Yield: Makes 2 cups
Ingredients: 2 ounces dried ancho chiles (3 to 5 chiles); 2 garlic cloves, lightly smashed; 1 1/2 cups water; 2 teaspoons kosher salt; 1 1/2 teaspoons sugar; 1/2 teaspoon dried oregano; 1/2 teaspoon ground cumin; 2 tablespoons apple cider vinegar

Of all the sauces I make, this is definitely in the top three for both flavor and utility. Not only does it make delicious Red Chicken Enchiladas, but it’s a perfect base for chili, and it adds a delightful piquancy to most Mexican or southwestern dishes.

Ingredient Tip

For a deeper flavor, toast the chiles after removing the stems and seeds. You can do this in a skillet over medium-high heat for about 30 seconds per side, or in a preheated 350°F oven for 5 to 7 minutes, just until the chiles are fragrant. Then put them in the Instant Pot and proceed with step 2 of this recipe.

Recipe notes

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