Electric Pressure Cooker Quick Braised Mole Short Ribs

Instructions:

1. Remove stems and seeds from chiles; tear into large evenly sized pieces.
2. Heat ¼ cup oil in large sauté pan.  Toast chili pods, until blistered; remove from pan with serrated spoon and place in a blender.  Lightly brown onions and garlic; remove from pan and place in blender.  Individually toast raisins, peanuts, bolillo, and sesame seeds; add each to blender.
3. Add stock, chocolate, and 1 ½ teaspoons salt to ingredients in blender.  Place lid on blender; process mixture for 2 minutes.
4. Strain mixture to remove any large pieces in mole.  For optimal flavor, simmer mole over medium-low heat to combine the complex flavors together.
5. Rub 1 tablespoon olive oil on short ribs; season with 2 teaspoons each salt and pepper.
6. Heat electric pressure cooker to saute mode.  Saute several ribs at a time until lightly browned on all sides; remove each batch to a plate. Pour in mole sauce; return all ribs to pressure cooker.
7. Pressure cook ribs 1 hour.  Turn pressure cooker off; let rest in cooker for 30 minutes.  Strain sauce; skim off fat.  Serve ribs with mole sauce.