Heat 1-tablespoon oil in pressure cooker pot over medium heat. Add both chili powders, cocoa powder, garlic, chipotle, cinnamon and cloves; cook, stirring for 30 seconds or until fragrant.

Add broth, water, tomatoes, prunes and peanut butter, stirring well and scraping up bottom of the pan. Simmer for 5 minutes. Puree in a blender.

Add remaining oil to the pot. Add onions and half the peppers; cook for 3 to 5 minutes or until vegetables are tender.

Stir sauce back into pot. Season chicken with kosher salt and ground black pepper; add to pot.

Lock pressure cooker lid into place following your manufacturer instructions.

Bring to HIGH pressure, reduce heat to medium-low and cook for 25 minutes. Quick release pressure and remove lid directing the steam away from you. Transfer chicken to a cutting board. Remove the meat and discard the bones. Add remaining red peppers to the pot; simmer for 10 minutes or until tender. Add chicken and cilantro. Season with additional salt and pepper, if needed.