Instant Pot Chicken Mole
"When I think about FLAVOR—dance-on-your-tongue, wow-your-mouth, never-let-it-end FLAVOR—few dishes capture the experience more completely than chicken mole. Rich, complex, and lightly smoky, mole sauce is traditional in Mexican cooking and can transform even the most basic ingredient (shredded chicken, I am looking at you) into something extraordinary. Real-deal authentic chicken mole sauce takes days and 20+ ingredients to make. It’s a treat to devour (I love ordering it when we go out for Mexican food) and ..."
INGREDIENTS
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1/2 tablespoon extra-virgin olive oil
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1 small yellow onion (chopped)
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2 cloves garlic (roughly chopped)
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1 can fire-roasted diced tomatoes ((14.5 ounces))
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2 chipotle peppers in adobo sauce (NOT two cans, just 2 peppers)
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1 tablespoon adobo sauce from the can of chipotle peppers
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1/4 cup toasted pepitas ( or toasted sliced almonds)
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1/4 cup raisins
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2 tablespoons unsweetened cocoa powder
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1 teaspoon kosher salt
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1 teaspoon ground cumin
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1/2 teaspoon ground cinnamon
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2 pounds boneless skinless chicken breasts ( or thighs)
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Prepared brown rice or tortillas (whole wheat or corn)
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Your favorite toppings: freshly chopped cilantro, avocado, sliced radishes, chopped almonds or pepitas, cheese, etc!
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