Instant Pot Chicken Mole

By zhanghengshuo

5 Person

50 Minutes

0 Calories

When I think about FLAVOR—dance-on-your-tongue, wow-your-mouth, never-let-it-end FLAVOR—few dishes capture the experience more completely than the chicken mole. Rich, complex, and lightly smoky, mole sauce is traditional in Mexican cooking and can transform even the most basic ingredient into something extraordinary.

Ingredients

Serving

Cheese
Chopped almonds or pepitas
Sliced radishes
Avocado
Freshly chopped cilantro
Prepared brown rice or tortillas, whole wheat or corn

2 pounds Boneless skinless chicken breasts
1/2 teaspoon Ground cinnamon
1 teaspoon Ground cumin
1 teaspoon Kosher salt
2 tablespoons Unsweetened cocoa powder
1/4 cup Raisins
1/4 cup Toasted pepitas
1 tablespoon Adobo sauce from the can of chipotle peppers
2 Chipotle peppers in adobo sauce
1 can Fire-roasted diced tomatoes
2 cloves Garlic, roughly chopped
1 Small yellow onion, chopped
1/2 tablespoon Extra-virgin olive oil

Method

01

Set a 6-quart or larger Instant Pot or similar electric pressure cooker to SAUTE. Add the olive oil. Once hot, add the onion and sauté until softened, about 3 to 4 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Turn off the Instant Pot and scrape the onion and garlic into a blender. Return the insert to the pot and set back to SAUTE. Add a few splashes of water, scrape up any browned bits, and discard them. You want the bottom of the Instant Pot to be fairly clean so that it does not burn. Turn off the Instant Pot.
02

To the blender with the onions, add the tomatoes, chipotle peppers, adobo sauce, pepitas, raisins, cocoa powder, salt, cumin, and cinnamon. Blend until smooth.
03

Lightly coat the Instant Pot with nonstick spray and place the chicken in the Instant Pot. Pour the sauce over the top and do not stir. Cover and seal the Instant Pot. Cook on HIGH pressure for 8 minutes (for chicken breasts) or 10 minutes (for chicken thighs). Vent immediately.
04

Remove the chicken to a plate. Turn the Instant Pot to SAUTE and bring the sauce to a simmer. Let bubble, stirring occasionally, until the sauce is rich and thick, about 10 minutes. Place a layer of paper towels over the top as the sauce cooks to catch any splatters. While the sauce cooks, shred the chicken with two forks. Return the chicken to the pot and toss with the thickened sauce. Enjoy with any desired toppings over rice, as a filling for tacos or quesadillas, over nachos, or right out of the Instant Pot with a fork.

Related Tags

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Instant Pot Recipes

Instant Pot Chicken Mole

4.1

( By zhanghengshuo )

01 Information

Grade easy
Serving 5 servings
Prep Time 15 Mins
Cook Time 35 Mins
Total Time 50 Mins

02 Ingredients

Serving

Cheese

Chopped almonds or pepitas

Sliced radishes

Avocado

Freshly chopped cilantro

Prepared brown rice or tortillas, whole wheat or corn

2 pounds Boneless skinless chicken breasts

1/2 teaspoon Ground cinnamon

1 teaspoon Ground cumin

1 teaspoon Kosher salt

2 tablespoons Unsweetened cocoa powder

1/4 cup Raisins

1/4 cup Toasted pepitas

1 tablespoon Adobo sauce from the can of chipotle peppers

2 Chipotle peppers in adobo sauce

1 can Fire-roasted diced tomatoes

2 cloves Garlic, roughly chopped

1 Small yellow onion, chopped

1/2 tablespoon Extra-virgin olive oil

03 Method

Step 1

Set a 6-quart or larger Instant Pot or similar electric pressure cooker to SAUTE. Add the olive oil. Once hot, add the onion and sauté until softened, about 3 to 4 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Turn off the Instant Pot and scrape the onion and garlic into a blender. Return the insert to the pot and set back to SAUTE. Add a few splashes of water, scrape up any browned bits, and discard them. You want the bottom of the Instant Pot to be fairly clean so that it does not burn. Turn off the Instant Pot.

Step 2

To the blender with the onions, add the tomatoes, chipotle peppers, adobo sauce, pepitas, raisins, cocoa powder, salt, cumin, and cinnamon. Blend until smooth.

Step 3

Lightly coat the Instant Pot with nonstick spray and place the chicken in the Instant Pot. Pour the sauce over the top and do not stir. Cover and seal the Instant Pot. Cook on HIGH pressure for 8 minutes (for chicken breasts) or 10 minutes (for chicken thighs). Vent immediately.

Step 4

Remove the chicken to a plate. Turn the Instant Pot to SAUTE and bring the sauce to a simmer. Let bubble, stirring occasionally, until the sauce is rich and thick, about 10 minutes. Place a layer of paper towels over the top as the sauce cooks to catch any splatters. While the sauce cooks, shred the chicken with two forks. Return the chicken to the pot and toss with the thickened sauce. Enjoy with any desired toppings over rice, as a filling for tacos or quesadillas, over nachos, or right out of the Instant Pot with a fork.

04 Author

zhanghengshuo

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