Chicken Mole

I serve this with warm tortillas to scoop up every drop of the sauce!

A typical mole requires simmering for several hours,  I used my Instant Pot to cook this mole in about 30 minutes.

  • Author: Judy Barbe
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: 6 1x
  • Category: Dinner
  • Method: Instant Pot
  • Cuisine: Mexican


  • 1 tablespoon oil
  • 1 large onion, diced
  • 3 cloves garlic, minced
  • 2 tablespoons unsweetened cocoa
  • 2 tablespoons chile powder
  • 1 tablespoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon ground cloves
  • 1 14.5 ounce can fire-roasted tomatoes
  • 1 14.5 ounce can chicken broth
  • 2 skinless, bone-in chicken quarters (leg and thigh)
  • 3/4 cup raisins
  • 1/2 cup chopped almonds
  • 2 chipotle peppers, chopped
  • 2 teaspoons adobo sauce (from chipotles)
  • sesame seeds, optional


  • COMBINE garlic, cocoa, chile powder, cumin, cinnamon, salt, pepper, and cloves. Set aside.
  • COOK Press Saute on Instant Pot, add oil and onion. Cook 5 minutes, stirring occasionally. Stir in spice mixture, cook 2 minutes. Stir in tomatoes, chicken broth, raisins, almonds, chipotle and adobo sauce. Add chicken and nestle into the sauce. Close lid making sure Vent is closed. Cook on Manual, High for 25 minutes. Turn off, allow to vent naturally 5 minutes, then open vent valve.
  • FINISH Using tongs, pull the chicken out of the sauce, and set on a plate or cutting board. Shred meat, removing pieces of fat and gristle. Add meat back to pot. If sauce has cooled, warm for a few minutes before serving. Sprinkle with sesame seeds before serving.


Keywords: Instant Pot, dinner, chicken, how to make mole

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