Pressure Cooker Chicken Mole Recipes

SLOW-COOKER CHICKEN MOLE

Steps:

• For the chicken mole: Place the ancho and pasilla chiles, slivered almonds and pepitas in a large skillet over medium-high heat. Toast until the pepitas begin to pop and the almonds are deep golden brown, 4 to 5 minutes. Remove the chiles to a small bowl and cover with boiling water; set another small bowl on top of the chiles to keep them submerged. Let soak for 30 minutes. Set the almonds and pepitas aside.
• Meanwhile, place the Mexican chocolate in a small microwave-safe bowl and microwave on high power for 1 minute. Stir together the melted chocolate; unlike conventional chocolate, it will have a grainy, paste-like consistency.
• Add the melted chocolate to a food processor with the toasted almonds and pepitas and the onions, garlic, sesame seeds, tomatoes, raisins, vinegar, chipotle puree and pepper, cinnamon, coriander, cumin, cloves and 1 teaspoon kosher salt. Drain the ancho and pasilla chiles and add them to the food processor. Process to a smooth sauce.
• Place the chicken breasts and legs in a 6.5-quart slow cooker and sprinkle liberally with salt. Pour the mole sauce over the chicken, spreading it to cover completely. Place the lid on the slow cooker and cook on high power for 4 hours.
• For the radish salad: About 10 minutes before serving, toss the radishes, radish leaves, cilantro and lime juice together. Season with salt to taste.
• To serve: Place the tortillas over a medium flame (or on a grill or grill pan) and heat until charred in spots but still soft enough to fold.
• Carefully remove the chicken from the slow cooker to a platter. Spoon some mole sauce over the top; serve extra sauce in a bowl on the side. To the platter, add the radish salad, charred tortillas, and lime wedges. Garnish the chicken with the toasted sesame seeds.

PRESSURE-COOKER CHICKEN MOLE

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.

INSTANT POT® CHICKEN MOLE TACOS

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.

SLOW COOKER CHICKEN MOLE

Steps:

• Place onion, raisins, garlic, sesame seeds, chopped chipotle pepper, peanut butter and crushed tomatoes in slow cooker. Stir in sugar, cinnamon, chili powder, cumin, coriander, nutmeg, and cocoa powder. Place chicken in the sauce.
• Cover; cook on Low until chicken is very tender, about 5 hours.

CHICKEN MOLE

Steps:

• Sprinkle chicken with salt; place in a 5- or 6-qt. slow cooker. Place the tomatoes, onion, chiles, almonds, raisins, chocolate, oil, chipotle pepper, garlic, cumin and cinnamon in a food processor; cover and process until blended. Pour over chicken., Cover and cook on low for 6-8 hours or until chicken is tender; skim fat. Serve chicken with sauce, and sprinkle with cilantro if desired. , Freeze option: Cool chicken in mole sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet or Dutch oven until a thermometer inserted in chicken reads 165°, stirring occasionally and adding a little broth or water if necessary.

WHOLE PRESSURE COOKED CHICKEN

Steps:

• Rinse and dry the chicken inside and out and pat dry. If there are giblets, or the neck, you can use them to flavor the braise, so rinse them off too, and set them aside.
• Prepare the seasoning by mixing the herbs, olive oil, lemon salt and pepper. Tuck the tips of the wings behind the neck opening of the chicken and brush on the seasoning.
• In a separate pan (or your pressure cooker) brown the seasoned chicken well on all sides- about 10 minutes. This is the only step that will add color to the bird, so don't be shy with the browning!
• Prepare (or de-glaze) the pressure cooker by pouring 1/3 of the beer out of the can and putting half of the lemon zest and one bay leaf into the can, then the other bay leaf and the rest of the lemon zest in the pan, with the can in the middle of the pan.
• Then, lower the chicken into the pressure cooker, sitting it over the can of beer. Before closing the pressure cooker, pour on any of the remaining seasoning, and liquid from the sauté pan over the chicken. If you have any giblets or other parts of the chicken, put those at the bottom of the pan in the braising liquid.
• Close and lock the lid, turn the heat to high. From the time the pan reaches pressure lower the heat and count 20-25 minutes cooking time at HIGH pressure. When the cooking time is up, open the pressure cooker using the Normal method - release the pressure by pushing, twisting or opening a valve.
• Carefully remove the chicken pulling from the neck cavity, and not the wings - it will be so tender the wings may come right off in your hands. Place the chicken on the serving platter to rest tented with aluminum foil. Turn the heat up to high and reduce the contents of the pressure cooker without the lid for about 5 minutes.
• Strain, if you had giblets in there, and pour over the chicken and sprinkle with some fresh rosemary before serving.