Easy and quick, this chicken mole recipe uses your instant pot to take a little yard bird south of the border, WAY SOUTH! We're talking to the roots of Oaxaca City, Oaxaca, Mexico. 45 minutes until it's taco time!
Instant Pot Chicken Mole
Get ready to mole babay! This quick weeknight lifesaver offers the flavors that taste like they took hours and hours of labor in just under 45 minutes. Our instant pot chicken mole can make any day a taco Tuesday.
Set instant pot to SAUTE. Coat bottom of pot with cooking oil. Add in 2 cloves of minced garlic and 1 sliced onion.
Cook until onions are translucent. (About 4 minutes)
Add in 2 cups of vegetable broth. Add 4 chicken breasts.
In a mixing bowl add in 3 TBSP of Ole Mole spice mix and 1/3 cup of cooking oil. Mix well, keep mixing. Okay, good job, sorry if your arm is tired.
Pour 1/2 of the Ole Mole over the chicken and set the pot to HIGH after you put the lid on.
Pressure cook the chicken for about 20 minutes. Remove once the pot has depressurized.
Remove the chicken (set it on a plate) and turn the instant pot back to SAUTE. Add in the other half of the spice/oil mixture and let it boil and bubble for about 10-15 minutes or until you think its all set up.
Shred the chicken with a pair of forks or your fingers if you're an animal. Chuck that chicken back in the pot and mix it with your awesome new sauce.
Serve over rice or make some tacos. We like adding a little cojita cheese and cilantro over the top to make it look pretty.