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5 from 8 votes
Chicken Mole served in a bowl with rice and sprinkled with cheese and cilantro
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Instant Pot Chicken Mole

11 11 11
WW Freestyle: 7
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
This Instant Pot Chicken Mole turns traditional Mexican comfort food into a quick & easy dinner recipe! It's a hearty, spicy meal that's packed with authentic South American flavors. 
Course: Dinner
Cuisine: Mexican
Servings: 6
Calories: 395

Equipment

  • Instant Pot

Ingredients

  • 4 tablespoons olive oil, divided
  • 1 small yellow onion, chopped
  • 2 cloves garlic, chopped
  • 1 can (14.5 ounces) 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
  • 1/4 cup toasted pepitas
  • 1/4 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
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cinnamon
  • 2 pounds boneless, skinless chicken breasts, or chicken thighs
  • 1/2 cup low sodium chicken broth
  • lime wedges, for serving
  • chopped fresh cilantro, for garnish, optional
  • crumbled queso fresco, for garnish, optional

Instructions 

  • 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.
  • In the meantime, set your Instant Pot to SAUTE.
  • Add 2 tablespoons olive oil to the Instant Pot to heat up.
  • 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.
  • Remove chicken from Instant Pot and deglaze the pot with chicken broth, scraping up the browned bits.
  • Return 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.
  • Do a Quick Release. Use an instant read thermometer to check for doneness; 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.
  • Open and remove chicken; transfer to a cutting board and shred.
  • In the meantime, select the SAUTE function on the Instant Pot and bring sauce to a simmer; let simmer for 8 minutes, or until thickened.
  • Stir shredded chicken back into the sauce.
  • Serve chicken over rice, nachos, tacos, etc.
Nutrition Facts
Instant Pot Chicken Mole
Amount Per Serving
Calories 395 Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 4g20%
Cholesterol 97mg32%
Sodium 1144mg48%
Potassium 970mg28%
Carbohydrates 19g6%
Fiber 4g16%
Sugar 8g9%
Protein 36g72%
Vitamin A 1796IU36%
Vitamin C 12mg15%
Calcium 50mg5%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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