Instant Pot Chicken Mole
This Chicken Mole turns traditional Mexican comfort food into a quick and easy dinner recipe, thanks to the Instant Pot! It's a hearty, spicy meal packed with authentic South American flavors.
Servings: 6
Equipment
Ingredients
- 4 tablespoons olive oil divided
- 1 small yellow onion chopped
- 2 cloves garlic chopped
- 14.t ounces canned diced tomatoes drained
- 1 dried Ancho chile stems and seeds removed, or you can use 1 teaspoon Ancho chile powder
- 1 chipotle pepper in adobo sauce
- 1 tablespoon adobo sauce
- ¼ cup toasted pepitas
- ¼ cup raisins
- 1.5 ounces bittersweet (dark) chocolate chopped (you can also use 2 tablespoons unsweetened cocoa powder instead of chocolate)
- 1 teaspoon salt or to taste
- ½ teaspoon ground cumin
- ¼ teaspoon ground cinnamon
- 2 pounds boneless, skinless chicken breasts or chicken thighs
- ½ cup low sodium chicken broth
- lime wedges for serving
- chopped fresh cilantro for garnish, optional
- crumbled queso fresco for garnish, optional
Instructions
- Blend the sauce. To a food processor or blender, add 2 tablespoons olive oil, chopped onion, chopped garlic, tomatoes, ancho chile, chipotle pepper, adobo sauce, toasted pepitas, raisins, chocolate, salt, cumin and cinnamon; process until smooth.
- Prep the Instant Pot. In the meantime, set your Instant Pot to SAUTE. Add 2 tablespoons olive oil to the Instant Pot to heat up.
- Brown the chicken. Add chicken to the hot oil and brown chicken on both sides; about 2 to 3 minutes per side. You will want to do this in batches. Add more oil if needed.
- Deglaze the pot. Remove the chicken from the Instant Pot and deglaze the pot with chicken broth, scraping up the browned bits with a wooden spoon.
- Combine and cook. Return the chicken to the Instant Pot. Pour the blended sauce over the chicken. Cover and seal the Instant Pot. Cook on HIGH pressure for 8 minutes. If using chicken thighs, cook on HIGH pressure for 10 minutes.
- Release the pressure. Do a Quick Release. Use an instant-read thermometer to check for doneness; the temperature in the thickest part of the chicken should register at 165˚F. If not cooked through, just set the lid over the Instant Pot, cover, and let stand for 2 to 3 minutes.
- Shred the chicken. Open and remove the chicken; transfer it to a cutting board and shred it.
- Thicken the sauce. In the meantime, select the SAUTE function on the Instant Pot and bring the sauce to a simmer; let it simmer for 8 minutes, or until thickened.
- Finish and serve. Stir the shredded chicken back into the sauce and serve your chicken mole over rice, nachos, tacos, etc.
Nutrition
Calories: 395kcal | Carbohydrates: 19g | Protein: 36g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 97mg | Sodium: 1144mg | Potassium: 970mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1796IU | Vitamin C: 12mg | Calcium: 50mg | Iron: 3mg
