Mole is known for being cooked with a lot of ingredients for a long time. This recipe is a winner and takes a lot less time than the traditional one. We ate it as tacos before investing too much into it as a test run. I would next time double the sauce recipe and make them into enchiladas. My boys are picky when it comes to mole and they loved this recipe!
Instant Pot Chicken Mole
(Adapted from Well Plated by Erin)
1/2 tablespoon extra-virgin olive oil
1 small yellow onion chopped
2 cloves garlic roughly chopped
1 can fire-roasted diced tomatoes (14.5 ounces)
2 chipotle peppers in adobo sauce NOT two cans, just 2 peppers
1 tablespoon adobo sauce from the can of chipotle peppers
1/4 cup toasted pepitas or toasted sliced almonds
1/4 cup raisins
2 tablespoons unsweetened cocoa powder
1 teaspoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon ground cinnamon
2 pounds boneless skinless chicken breasts or thighs
Prepared brown rice or tortillas whole wheat or corn
Your favorite toppings: freshly chopped cilantro, avocado, sliced radishes, chopped almonds or pepitas, cheese, etc!
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.
To the blender with the onions, add the tomatoes, chipotle peppers, adobo sauce, pepitas, raisins, cocoa powder, salt, cumin, and cinnamon. Blend until smooth.
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.
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.
To make it in a slow cooker: I have not tried this method myself, but if you’d like to adapt the recipe for the crock pot, here’s what I would recommend. Saute the onions and garlic in a skillet instead of the Instant Pot and proceed with the rest of step 1 and 2 to make the sauce. Place the chicken and sauce in the slow cooker as directed in step 3 and cook for 1 1/2 to 2 1/2 hours on high or 4 to 5 hours on low. After the chicken is cooked, transfer the sauce to a saucepan to reduce.