Pressure Cooker Authentic Mole de Olla

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Pressure Cooker Authentic Mole de Olla
Pressure Cooker Authentic Mole de Olla

Ingredients

  • 1 pound boneless beef ribs, cut into 2-inch pieces
  • 1 whole white onion
  • water to cover
  • 3 tablespoons fresh cilantro leaves
  • 2 cloves garlic
  • 2 teaspoons salt
  • 3 cups water
  • 1 cup fresh corn kernels
  • 3 ounces carrots, cut into 1-inch pieces
  • 3 ounces squash, cut into ½-inch slices
  • 3 roasted ancho chiles, stemmed and seeded
  • 3 roasted pasilla chiles, stemmed and seeded
  • 2 cups boiling water
  • 2 ounces diced white onion, plus more as needed
  • To Serve
  • corn tortillas, cilantro, chopped onion, lime wedges

Appliances

For best results, we recommend using:

Directions

  1. Combine beef, whole white onion, coriander leaves, garlic, and salt in inner steel pot of pressure cooker. Cover meat and onion with water.
  2. Lock pressure cooker lid in place and set steam vent handle to Sealing. Select Pressure Cook (Manual) and cook on High Pressure for 45 minutes.
  3. While beef is cooking, bring 3 cups water to a boil in a pot. Add corn, carrots, and squash, cook until tender, about 20 minutes. Strain, discarding cooking liquid.
  4. Place ancho and pasilla chiles in a bowl and pour 2 cups boiling water over the top. Steep in water until hydrated, about 20 minutes. Strain, reserving liquid.
  5. Blend hydrated chiles with diced onion in a blender, adding reserved cooking liquid as necessary, until a very smooth sauce forms. Strain sauce through a fine-mesh sieve.
  6. Stir chile sauce into beef mixture in inner pot of pressure cooker.
  7. Set pressure cooker to Sauté on High, bring soup to a boil, and simmer until flavors combine, about 10 minutes. Add corn, carrots, and squash and continue to simmer, 5 minutes more. Serve soup in warm bowls with corn tortillas, cilantro, chopped onion, and a squeeze of lime.
Mealthy tip:

Add 2-inch corn-on-the-cob pieces instead of kernels for variety.

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