Cheater Instant Pot® Pollo en Mole

This chicken mole is my rendition of the Mexican classic, but cooked in an Instant Pot®. I'm not claiming it's authentic, but family raves about it. I use Mexican mole dry seasoning from the Savory Spice® shop. Serve on top of rice or warmed corn tortillas garnished with queso fresco and sliced avocado.

• Preparation Time: 10 mins
• Cooking Time: 30 mins
• Total Time: 40 mins
• Calories: 411 Calories

Ingredients

• ½ teaspoon salt
• ¼ cup warm water
• ½ cup chopped onion
• 1 ¼ cups chicken broth
• ¼ teaspoon black pepper
• 2 medium tomatoes, chopped
• ½ teaspoon chipotle chile powder
• 1 ounce Mexican chocolate
• ½ teaspoon ancho chile powder
• ¾ cup Mexican mole dry seasoning
• 3 tablespoons grapeseed oil, divided
• 1 medium garlic clove, chopped
• 1 ½ pounds boneless chicken breasts

Recipe Instructions

Step 1

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

Step 2

Combine tomatoes, chicken broth, mole seasoning, water, 2 tablespoons grapeseed oil, ancho chile powder, chipotle chile powder, salt, and pepper in a blender; blend until smooth.

Step 3

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Allow to get hot and add remaining 1 tablespoon grapeseed oil. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Cancel Saute mode. Add chicken and pour sauce on top.

Step 4

Release pressure using the natural-release method according to manufacturer's instructions, for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add Mexican chocolate and stir to combine.