Instant Pot Chicken Mole

• servings: 4 servings
• active time: 15 minutes
• total time: 50 minutes

Ingredients

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!

Directions

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.

Notes

Needs to cook longer for sure. Like 20 mins for thighs and maybe a little less for breasts