Instant pot chicken mole

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That's right. Mole. In an instant pot.

Now, hear me out. I don't claim that this mole is in ANY WAY authentic, but what is an authentic mole anyway? It seems to me that there are characteristics that qualify a sauce as mole, but that there is no one recipe to rule them all.

Now, I also realize that this dish is usually made with a huge list of spices and chiles, most of which you have to toast or hydrate, and that traditionally, these spices are ground by hand with a mortar and pestle.

But, WHO HAS THAT KIND OF TIME? Surely not parents of toddlers. 

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Instead, you can toss everything into an instant pot and have a really complex dinner on the table in about an hour (with most of that time being hands off).

The most time consuming part of the process here is reducing the sauce after the chicken has been pressure cooked. You'll want to saute the liquid until it reduces by about half and when you scrape the bottom of the pot, the sauce doesn't re-cover the metal right away. That will be a good indication that the sauce is thick enough.

 The sauce before thickening.

The sauce before thickening.

 The sauce after being reduced. See how the sauce doesn't cover the metal right away?

The sauce after being reduced. See how the sauce doesn't cover the metal right away?

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This dish is great over white rice, brown rice, cauliflower rice, in a taco, in a lettuce cup: you get the picture. The ingredients all comply with Whole 30, which means it's gluten, dairy, and refined-sugar free. You can also swap in seed butter for the almond butter if you need to avoid nuts.

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Instant pot chicken mole

1 cup chicken stock
1 cup chopped tomatoes in liquid
1 Tbsp chili powder
1.5 Tbsp cocoa powder
1/4 tsp cinnamon
1/8 tsp cloves
1/2 tsp kosher salt
2 large garlic cloves, peeled and quartered
½ red onion, roughly chopped
1 Tbsp chipotle in adobo
¼ cup golden raisins
2 Tbsp almond butter
2 lbs boneless, skinless chicken breasts

Place all of the sauce ingredients in your instant pot and whisk to combine. Add the chicken breasts and scrunch them around to make sure that there is liquid surrounding the pieces.

Close the instant pot and cook on high pressure for 15 minutes. Release the steam manually and remove the chicken. Check the doneness of the chicken with a thermometer (it should read at least 165).

Turn the Instant pot off and then back on with the sauté function on medium. Saute until the remaining liquid has reduced by half and thickened significantly, about 20 minutes (you should be able to scrape the bottom of the pot and see the metal for a second before the sauce covers over it). Let cool slightly.

Add the liquid to a blender and blend until smooth.

Serve the chicken with 1/4 of the sauce and any other garnishes and accessories that you want.

Yield: 4 grown-up servings

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