- Recipes
-
-
FEATURED RECIPE
-
TRENDING RECIPES
-
-
-
Author:
Kevin Curry
Instant Pot Shredded Chocolate Chicken Mole
Want to save this recipe?
I got you! Just enter your email address, and I'll forward it to your inbox! Plus, you'll receive a bonus of healthful, "must-try" recipes each week!
Instant Pot Shredded Chocolate Chicken Mole
Ingredients for 7 servings
Substitution
Note
- spray olive or avocado oil
- 1/2 medium onion
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin (OPTIONAL)
- 1 tablespoon dried oregano
- pinch of sea salt & pepper
- 1 can (15oz) crushed tomatoes
- 6 tablespoon chipotle peppers in adobo sauce (note: use less peppers and more sauce to control the heat)
- 2 tablespoons natural peanut butter
- 1 soft corn tortilla, roughly chopped into pieces
- 1/2 cup low sodium chicken broth
- 1 teaspoon cinnamon
- 2 lb chicken breasts (vegan SUB – canned jackfruit, drained)
- 6 tablespoons dark chocolate or cacao powder
- sea salt & pepper to taste
- Garnish
- fresh cilantro
- lime
Steps
Step 1
Use the sauté function on the Instant Pot or multifunction cooker to brown onion and garlic for 3 – 5 minutes using spray oil. Sprinkle in chili, oregano and sea salt & pepper as the onions brown. If needed, use a bit more oil spray to prevent burning. Alternatively, do the above steps in large pot with a heavy lid or Dutch oven.
Step 2
Turn off the sauté function. Add the remaining ingredients EXCEPT the chocolate powder. Ensure that the chicken breasts are submerged in the liquid and stir to make sure the tortilla pieces are not stuck on the bottom. Pressure cook on HIGH for 15 minutes, or slow cook for 4 – 6 hours on HIGH (6 – 8 hours on LOW). Alternatively, add the ingredients to a Dutch oven set on low-medium heat, cover tightly and cook for 1 – 2 hours, checking often to ensure ingredients are not burning – adjust heat and add water/broth as needed.
Step 3
After the cooking cycle has completed, release the pressure from the Instant Pot, remove the chicken and add to a separate bowl and shred with forks. Add cacao to the Instant Pot and use an immersion blender to blend the sauce. Alternatively, let the sauce cool down and add it to a blender, then add it back to the Instant Pot. Fold in the chicken and season to taste with sea salt & pepper.
Step 4
Garnish and enjoy with a salad, tacos, burritos or my favorite, chocolate chicken quesadilla with a side salad.
Instant Pot Shredded Chocolate Chicken Mole
Kevin Curry
INGREDIENTS
- spray olive or avocado oil
- 1/2 medium onion
- 2 garlic cloves, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin (OPTIONAL)
- 1 tablespoon dried oregano
- pinch of sea salt & pepper
- 1 can (15oz) crushed tomatoes
- 6 tablespoon chipotle peppers in adobo sauce (note: use less peppers and more sauce to control the heat)
- 2 tablespoons natural peanut butter
- 1 soft corn tortilla, roughly chopped into pieces
- 1/2 cup low sodium chicken broth
- 1 teaspoon cinnamon
- 2 lb chicken breasts (vegan SUB – canned jackfruit, drained)
- 6 tablespoons dark chocolate or cacao powder
- sea salt & pepper to taste
- Garnish
- fresh cilantro
- lime
INSTRUCTIONS
-
Use the sauté function on the Instant Pot or multifunction cooker to brown onion and garlic for 3 – 5 minutes using spray oil. Sprinkle in chili, oregano and sea salt & pepper as the onions brown. If needed, use a bit more oil spray to prevent burning. Alternatively, do the above steps in large pot with a heavy lid or Dutch oven.
-
Turn off the sauté function. Add the remaining ingredients EXCEPT the chocolate powder. Ensure that the chicken breasts are submerged in the liquid and stir to make sure the tortilla pieces are not stuck on the bottom. Pressure cook on HIGH for 15 minutes, or slow cook for 4 – 6 hours on HIGH (6 – 8 hours on LOW). Alternatively, add the ingredients to a Dutch oven set on low-medium heat, cover tightly and cook for 1 – 2 hours, checking often to ensure ingredients are not burning – adjust heat and add water/broth as needed.
-
After the cooking cycle has completed, release the pressure from the Instant Pot, remove the chicken and add to a separate bowl and shred with forks. Add cacao to the Instant Pot and use an immersion blender to blend the sauce. Alternatively, let the sauce cool down and add it to a blender, then add it back to the Instant Pot. Fold in the chicken and season to taste with sea salt & pepper.
-
Garnish and enjoy with a salad, tacos, burritos or my favorite, chocolate chicken quesadilla with a side salad.
May 19 2023
Delicious recipe and my first time making mole!
Yes! Glad to know it worked out so well for you – not the “easiest” of recipes because you honestly have to balance the flavors for your tastebuds!