A pressure cooker makes quick work chicken mole; a traditionally long cooking recipe
Course Main Course
Cuisine Mexican
Keyword Chicken Mole
Prep Time 10 minutesminutes
Cook Time 25 minutesminutes
Total Time 1 hourhour15 minutesminutes
Equipment
Pressure cooker or Instant Pot
Ingredients
3tbspgrape seed oildivided
2tbspchili powder
2tbspcocoa powderour favourite is Navitas Organics
3garlic clovesminced
2tspminced canned chipotle chile in adobo sauce
1/2teaspoonground cinnamon
1/8teaspoonground cloves
2 1/2cupslow-sodium chicken broth
114.5-ounce can diced tomatoes
1/2cupraisins
1/4cupnut butterwe use MaraNatha coconut almond butter but peanut butter is fine too
2 1/2lbsof bonelessskinless chicken thighs
salt and pepper
1oniondiced
1red bell pepper seededand cut into 1/2-inch pieces
1/4cupminced fresh cilantro
Instructions
Heat 2 tbsp oil in pressure-cooker pot over medium heat until shimmering. Add chili powder, cocoa, chipotle, cinnamon and cloves and cook until fragrant, about 30 seconds. Stir in broth, tomatoes, raisins and peanut butter, scraping up any browned bits. Bring to simmer and cook for 5 minutes. Puree sauce in blender until smooth, about 30 seconds. You may need to do this in two batches. Hold a folded kitchen towel over the lid of the blender to prevent hot sauce from splattering.
Season chicken with salt and pepper. Heat remaining 1 tablespoon oil in now empty pressure cooker. Add onion and cook until softened, about 5 minutes. Add garlic for the last 30 seconds. Stir in sauce, then add chicken to pot covering chicken with sauce.
Lock pressure cooker lid and bring to high pressure over medium heat. As soon as high pressure is reached, lower heat to medium-low. Cook on high pressure for 25 minutes in the pressure cooker; adjust heat as necessary to maintain high pressure. When cooking time is complete, quick release the pressure. Be careful to direct steam away from when you open the lid and steam escapes.
Transfer chicken to a cutting board or glass dish. Let cool slightly, then shred meat with two forks into bite-sized pieces. Meanwhile, bring sauce to a simmer, stir in red pepper, and cook until tender, 10 to 15 minutes. Stir in shredded chicken and cilantro, season with salt and pepper to taste, and serve.