Instant Pot Chicken Mole Recipe 395

INSTANT POT CHICKEN MOLE RECIPE - (3.9/5)

Instant Pot Chicken Mole Recipe - (3.9/5) image

Provided by ROBandSEAN

Number Of Ingredients 14

Ingredients

3 3 3 tablespoons vegetable oil.
2 2 2 tablespoons chili powder.
2 2 2 tablespoons unsweetened cocoa.
3 3 3 garlic cloves, minced.
1/4 1/4 1/4 teaspoon ground cinnamon
1/4 1/4 1/4 teaspoon ground cloves
1 14.5-ounce 1 14.5-ounce 3 can diced tomatoes. I used 3 medium, very ripe fresh tomatoes from my garden.
1 1 1 cup raisins.
1/4 1/4 1/4 cup peanut butter.
3 to 4 3 to 4 4 pounds boneless, skinless chicken thighs, with fat trimmed off. The original recipe calls for 4 pounds bone-in thighs.
Salt and pepper.
1 1 1/2 onion, halved and sliced in 1/2 inch thick pieces. I used a red onion from my garden.
1 1 1/2 to bell pepper, stem and seeds removed, cut into 1/2 inch pieces. In general, I don't like peppers, but I'm trying very hard to like them so I included them.
1/4 1/4 1/4 cup fresh cilantro, chopped.

Steps:

Add 2 tablespoons of vegetable oil to Instant Pot and press Sauté to start heating. When oil is shimmering, add chili powder, cocoa, garlic, chipotle, cinnamon, and cloves. Cook about 30 seconds. (It will smell really good.) Stir in broth, tomatoes, raisins, and peanut butter. Be sure to scrape any bits of the dry ingredients off the bottom of the pan. (I have a silicone spoon I use for this and it does a great job without damaging any of my cookware.) Bring to a simmer and cook for 5 minutes. Remove the sauce from the pot and puree it in a blender. (I use an immersion blender, which does a great job.) Set it aside. Season chicken with salt and pepper. Heat 1 tablespoon of oil in the pot. Add the onions and sauté until softened, about five minutes. Stir in sauce, chicken, and peppers. Cover and lock pot; close steam vent. On the Instant Pot, press Off and then press Manual and set the time to 20 minutes. When the timer beeps, press Off. Do a quick pressure release and then carefully remove the lid. Stir in cilantro and serve.

PRESSURE-COOKER CHICKEN MOLE

Pressure-Cooker Chicken Mole image

Chocolate with chicken? If you're not familiar with mole, don't be afraid of this versatile Mexican sauce. I love sharing this recipe because it's a great one to experiment with. -Darlene Morris, Franklinton, Louisiana

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 12 servings.

Number Of Ingredients 17

Ingredients

12 bone-in chicken thighs, skin removed (about 4-1/2 pounds)
1 teaspoon salt
MOLE SAUCE:
1 can (28 ounces) whole tomatoes, undrained
1 cup water
1 medium onion, chopped
2 dried ancho chiles, stems and seeds removed
1/2 cup sliced almonds, toasted
1/4 cup raisins
3 tablespoons olive oil
2 tablespoons baking cocoa
1 chipotle pepper in adobo sauce
3 garlic cloves, peeled and halved
3/4 teaspoon ground cumin
1/2 teaspoon ground cinnamon
3 ounces bittersweet chocolate, chopped
Fresh cilantro leaves, optional

Steps:

Sprinkle chicken with salt; place in a 6-qt. electric pressure cooker. Combine tomatoes, water, onion, chiles, almonds, raisins, oil, cocoa, chipotle pepper, garlic, cumin and cinnamon in a food processor; cover and process until blended. Pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 15 minutes. , Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Remove chicken; keep warm. Skim fat from cooking liquid. Stir in chocolate until melted. Serve chicken with sauce. Sprinkle with cilantro if desired.

Nutrition Facts : Calories 311 calories, Fat 18g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 378mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein.

INSTANT POT® CHICKEN MOLE TACOS

Instant Pot® Chicken Mole Tacos image

This super-simple and authentic-tasting mole requires an Instant Pot® and a bottled mole simmer sauce. You will cut hours off of prep and cook time, and your family will rave over this fantastic Mexican dish. You can also serve this as a chicken taco bowl.

Provided by Diana71

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Mole Sauce Recipes

Time 1h

Yield 8

Number Of Ingredients 13

Ingredients

¼ cup vegetable oil
2 tomatillos, diced
1 tomato, diced
1 onion, finely diced
5 cloves garlic, minced
1 ¼ cups prepared mole sauce
⅓ cup chicken broth
2 pounds skinless, boneless chicken breast halves
8 (6 inch) corn tortillas
½ cup black beans - rinsed, drained, and warmed
½ cup shredded lettuce, or to taste
⅛ cup crumbled queso fresco, or to taste
1 avocado, diced

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat vegetable oil in the inner pot. Saute tomatillos, tomato, onion, and garlic in the hot oil, stirring occasionally, allowing tomatillo pieces and onion to brown, 5 to 7 minutes.
Pour mole sauce and chicken broth into the pot and mix. Place chicken breasts into sauce, allowing to sink slightly, but not mixing. Turn Saute mode off. Close and lock the Instant Pot® lid and seal the vent. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes. Unlock and remove the lid.
Transfer cooked chicken breasts to a serving bowl and shred using 2 forks. Pour sauce mixture over shredded chicken. Serve with tortillas, black beans, lettuce, queso fresco, and avocado.

Nutrition Facts : Calories 468.5 calories, Carbohydrate 38.1 g, Cholesterol 66.1 mg, Fat 20.8 g, Fiber 10.8 g, Protein 32.7 g, SaturatedFat 2.7 g, Sodium 1322.6 mg, Sugar 9 g

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