Instant Pot Chicken Mole
I saw that Taste of Home had a chicken mole recipe, and looked around for one that sounded more my style. The closest I came was from Me and the Moose, with a toddler-approved, toss-it-in-the-pot version, which I souped up with my mole variant for chili.
Serves 3–4.
Ingredients
- 2 lbs chicken pieces, preferably dark meat, optionally frozen
- ½ yellow onion, diced
- 2 cloves garlic, minced
- oil for sauteing (optional)
- 1 c. chicken stock
- 1 c. canned tomato, undrained
- 2 dried anchos
- 1–2 dried guajillo chili peppers (optional)
- 1–2 dried pasilla chili peppers (optional)
- 1 T. chipotle in adobo (optional)
- dried arbol chilis to taste (optional, spicy)
- 2 T. raisins (optional)
- 2 T. almond butter
- 1 ½ T. cocoa powder
- 1 T. chili powder
- ½ tsp. cinnamon
- ¼ tsp. ground clove
- ¼ tsp. allspice
- dash nutmeg
- dash oregano
- dash thyme
- dash pepper
- ½ tsp. salt
Directions
- Start defrosting the chicken (just a bit) if it’s frozen.
- Optionally toast the dried peppers, in a pan or the Instant Pot on sauté. Remove and chop.
- Optionally, brown the onions in the oil on sauté.
- Optionally, add the chicken and brown to taste.
- Cancel sauté and deglaze the pot with the liquid ingredients (just pushing the chicken aside as needed).
- Add and/or return all ingredients to the Instant Pot.
- Pressure cook on high for 15 minutes or more, depending on how frozen your chicken is at this point.
- Release pressure and remove the chicken.
- Sauté the sauce to desired thickness. This can take a while, so you may want to do it on the stove and make rice or another side in the Instant Pot.
- Serve sauce over the chicken and side.
Variants
Ideally you should blend the sauce after cooking it, but I lack an appropriate tool for that step so I’ve omitted it.
