If there is one thing I love about the Instant Pot, it’s the ability to make some of the most time consuming food in half the time. There are plenty of things you can whip up in the pot that are easy peasy… like, for example, beans, and pasta, and soft boiled eggs – the list could go on.
Related post: Over 50 Instant Pot Recipes
But some of my favorite things to make in the pot are those things that would have taken ages to simmer on the stove – like mole – which is absolutely incredible.
Having red chile sauce on hand at home is essential – for those days that you make dinner in a hurry with track practice scheduled… or days when family call you and mention that they are flying in a few short hours from now.
You need that sauce to save the day.
That red sauce can be poured over tamales, used to make enchiladas, served over burritos or even mixed into sour cream to make a perfect topping for baked potatoes. The possibilities are endless.
If you open up our pantry on any given day, you might be blown away by the vast number of chiles you find – New Mexico chiles, California chiles, chile negro, guajillo chiles, ancho chiles, and even chiles de arbol.
You name it, we have it – because when I ask my better half to pick up chiles at the market every few months, he just buys them all. Yep – all. He just wheels up a shopping cart and dumps them all in.
He knows I’ll use them all.
This sauce is incredible to keep in the fridge for up to a week – you can freeze it for longer, but if you do, try to reheat it to redistribute the flavor.
And please, wear gloves…. chiles can be hot, and touching your face (and eyes) after handling them is not too fun 😉