Instant Pot chicken mole
Authentic mole, while delicious, involves an exhaustively long ingredient list and extended cook time. This version nails the classic taste with fewer ingredients and lightning speed, thanks to the Instant Pot. Unsweetened cocoa powder and powdered almond butter replace chocolate and whole nuts to keep things light while still providing plenty of depth and richness. We recommend dark cocoa powder for more intensity in color and flavor, but regular will work, too. Be sure to add the splash of water on top of the mole sauce to help the cooker come to pressure more quickly. Serve with steam-in-bag cauliflower rice to soak up all the luscious sauce.
¾ cup(s), divided
Canned chipotle peppers in adobo sauce
Unsweetened powdered almond butter
Golden seedless raisins
Unsweetened dark cocoa powder
Canned unsalted tomato paste
4 large clove(s)
Uncooked sweet onions
½ medium, coarsely chopped (about 9 oz)
Uncooked chicken drumstick, skinless with bone
2¼ pound(s), (about 8 small drumsticks)
¼ cup(s), chopped (optional)
- In a blender, combine ½ cup water, powdered almond butter, raisins, chipotle peppers, cocoa, tomato paste, cumin, cinnamon, salt, garlic, and onion. Blend on high speed until smooth, about 1 minute.
- Coat bottom of a 6-quart or larger Instant Pot with nonstick spray. Add chicken to pot, and top with mole sauce. Drizzle remaining ¼ cup water over sauce. Close pot and seal vent; set to high pressure for 12 minutes. (It may take 10 to 15 minutes for the machine to reach full pressure.)
- When pressure cooker beeps, carefully release pressure manually. Garnish chicken with cilantro, if desired.
- Serving size: 2 drumsticks and about ⅓ cup sauce