Chicken Mole
Traditionally, chicken mole is a slowly simmered complex dish with a long ingredient list. But cooking this dish with a pressure cooker or Instant Pot not only means fewer ingredients but it melds all the flavours in a fraction of the time!
Our recipe is adapted from one we found in the Pressure Cooker Perfection cookbook by America’s Test Kitchen. It calls for bone in chicken, but we prefer the ease of boneless chicken thighs. It also uses peanut butter which we don’t eat. So we substitute coconut almond butter instead and it tastes delicious. Any nut butter you prefer will work. Lastly, we change the quantity of raisins.
One more thing we change for convenience sake; we use frozen cilantro cubes and stir them in at the end.
How to Make Easy Chicken Mole
We find the raisins in the original recipe to be way too sweet (1 cup). That could be partly due to the sugar in the organic nut butter we use. So we cut the raisins back to 3/4 cup. Adjust according to your own taste!
The sauce is cooked first.
Then puree the sauce in a blender; this is where the raisins help to thicken!
Before throwing in the chicken, season it well.
While the pressure cooker is doing its thing, make some rice.
After 25 minutes, release the pressure.
Careful when you finally open the lid; the steam is hot!
Let is sit for a few minutes while the bubbles subside before removing the chicken.
We transfer the chicken into a glass dish, instead of a cutting board. It captures all the drips.
The chicken meat easily shreds with two forks. It’s so soft, there’s hardly any effort required.
Along with rice, we like to serve it with avocado (and lemon wedges when we have them).
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Chicken Mole
Recipe details
- 4 - 6 servings
- Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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