Instant Pot Chicken Mole
Instant Pot Chicken Mole
- 2-4 pounds of skinless chicken thighs (bone-in or out is fine and you can use breasts too, but I love thighs for this)
- Kosher salt, for seasoning the chicken (a few shakes)
- Black pepper, for seasoning the chicken (a few shakes)
- 2 tbsp (1/4 stick) of salted butter
- 2 tbsp of vegetable oil
- 1 medium Spanish or yellow onion, diced
- 1 tbsp of crushed garlic
- 1/2 tbsp of chili powder
- 1/2 tbsp of ground cumin
- 1/2 tsp of ground cinnamon
- 1/2 tsp of oregano
- 1/2 cup chicken broth (1/2 cup of water + 1/2 tsp of Chicken Better Than Bouillon)
- 8 oz can of tomato sauce
- 10 oz can of Ro-Tel
- 1/2 cup of semisweet chocolate chips/morsels
- 1 tbsp of smooth peanut butter (I used natural, but regular is fine too)
- 1 tbsp cornstarch + 1 tbsp of water, to form a slurry
- Sesame seeds, for topping (optional)
- Cotija cheese, for topping (optional)
I know it sounds strange to add chocolate chips to a sauce, but trust me: IT WORKS and it’s what makes a mole a mole! 😉
Some people like their mole super smooth. If that’s the case, simply take an immersion blender and purée the onion and tomato into the sauce right before pouring over the chicken and serving.
Pour the sauce over some yellow rice and mix it in. TO. DIE. FOR.
- Lightly season the chicken with the salt & pepper
- Add the vegetable oil to the Instant Pot, hit “Sauté” and adjust so it’s on the “More” or “High” setting. Allow the oil to heat up for 3 minutes
- Next, add the chicken to the hot oil in the pot and sear on each side for 30-60 seconds max on each side (the chicken may want to stick to the pot when the flip it over, but just use some light force with the tongs to flip them). Remove the chicken in a bowl and set aside
- Then, add the butter to the pot and deglaze (scrape) the bottom of the pot as it melts with a wooden spoon/spatula, trying to get up any chicken remnants that may have stuck from the searing process. Once the butter’s melted, add in the onion and cook for about 3 minutes until softened and lightly browned, continuing to deglaze the bottom every so often
- Add in the garlic and chili powder, cumin, oregano and cinnamon and stir into the onions for another minute and stir constantly so the spices don’t stick to the bottom of the pot.
- Now, add in broth and really deglaze the bottom of the pot immediately. Everything will come up easily and nothing should be stuck to it. Add in the Ro-tel and tomato sauce, stir well so everything is blended.
- Add the chicken back to the pot (it doesn’t need to be totally submerged in the sauce if some is above it). Secure the lid and hi “Keep Warm/Cancel” and then hit “Manual” or “Pressure Cook” High Pressure for 8 minutes. Follow with a quick release when done
- When done, remove chicken with tongs and place in serving dish so the sauce is still left in the pot. Stir the chocolate chips and peanut butter into the sauce until totally melded. Hit “Keep Warm/Cancel” then “Sauté” and adjust so it’s on the “More” or “High” setting and bring it to a bubble. Add in the cornstarch slurry, allow it to bubble for a minute and then turn the pot off. The mole sauce will thicken up perfectly
- Pour the mole sauce over the chicken, top with some sesame seeds and crumbled Cotija cheese if using and serve as is or over rice and/or vegetables