Geek Girl Nosh — Instant Pot Chicken Mole

Geek Girl Nosh

Instant Pot Chicken Mole

Making Pollo Mole can be a labor of love, but I don’t always have time to simmer and simmer until it is rich and velvety.
So when I got an Instant Pot I thought I’d see if I could speed up the process.
I didn’t make the molè from scratch.
I started with a store-bought paste called Dona Maria (Safeway carries it as do many Mexican grocers.

Here’s the recipe.
3 pounds boneless chicken breast
8 oz Mole paste
12 oz chicken stock
6 oz Mexican Chocolate
3 tbs peanut or almond butter
Pinch cinnamon
3 tbs olive oil

In a saucepan, heat 1 tbs olive oil
Add the mole paste and stir, over medium heat to fry it until fragrant.
Add the chicken stock, cinnamon, chocolate and almond butter.
Stir continuously until smooth and creamy.
Turn off heat and set aside.

Set the Instant Pot on sauté and add the rest of the olive oil.
Sauté the chicken until brown.
Add the Mole sauce to the pot to cover the chicken.
Set the pot to high pressure and the timer to 10 minutes.
When the timer goes off, allow the steam to settle naturally, about 20 minutes.
Release remaining pressure carefully and take off the lid.
Serve with rice, or tortillas, cilantro and crumbled Cotija cheese.
If the sauce is too thick it can burn to the bottom of the pan and the Instant Pot may turn off. It’s better to make the sauce a little thin and reduce it on the stove than risk scorching it in the pressure cooker and ruining the dish.

You will likely have sauce left over. Put it in a zip lock bag and freeze for future use.

If you prefer dark meat, use boneless chicken thighs and cook for 15 minutes instead of 10.

An Eclectic Mind

Web site and blog for Maria Langer, commercial helicopter pilot, freelance writer, jewelry artist, content creator, and serious amateur photographer.

Instant Pot Chicken Mole

Another great recipe for my pressure cooker.

Chicken mole from my Instant Pot.

A friend came by for dinner yesterday. I expected her at 5 and worked down in the garage until 4:50 PM. I wasn’t worried about time; I was cooking up dinner in my Instant Pot and had all the ingredients ready. She kept me company while I got everything into the pot and we drank wine and snacked on caprese with tomatoes from my garden and fresh mozzarella while we waited.

Here’s my version of the Mole Chicken Chili recipe I found in my newPressure Cooker Perfection cookbook. I served it over white rice and it was delicious: slightly chocolatey from the cocoa, slightly sweet from the raisins, and with just enough heat to catch your attention from the chili powder and chipotle peppers.


  • 3 tablespoons vegetable oil.
  • 2 tablespoons chili powder.
  • 2 tablespoons unsweetened cocoa.
  • 3 garlic cloves, minced.
  • 2 teaspoons minced canned chipotle chile in adobo sauce. This stuff, which you can find in the Hispanic food aisle of your grocery story — assuming your store has one — is spicy! I’m not quite sure what I’m going to do with the rest of the can. Freeze it in a small container?
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 2-1/2 cups low-sodium chicken broth. If you use a quart sized container, as I did, you can use the remainder with water to make the rice. If you use canned chicken broth, you can get away with using one can and making up the difference to 2-1/2 cups with water.
  • 1 14.5-ounce can diced tomatoes. I used 3 medium, very ripe fresh tomatoes from my garden.
  • 1 cup raisins.
  • 1/4 cup peanut butter.
  • 3 to 4 pounds boneless, skinless chicken thighs, with fat trimmed off. The original recipe calls for 4 pounds bone-in thighs.
  • Salt and pepper.
  • 1 onion, halved and sliced in 1/2 inch thick pieces. I used a red onion from my garden.
  • 1 red bell pepper, stem and seeds removed, cut into 1/2 inch pieces. In general, I don’t like peppers, but I’m trying very hard to like them so I included them.
  • 1/4 cup fresh cilantro, chopped.


Add 2 tablespoons of vegetable oil to Instant Pot and press Sauté to start heating.

  • When oil is shimmering, add chili powder, cocoa, garlic, chipotle, cinnamon, and cloves. Cook about 30 seconds. (It will smell really good.)
  • Stir in broth, tomatoes, raisins, and peanut butter. Be sure to scrape any bits of the dry ingredients off the bottom of the pan. (I have a silicone spoon I use for this and it does a great job without damaging any of my cookware.)
  • Bring to a simmer and cook for 5 minutes.
  • Remove the sauce from the pot and puree it in a blender. (I use an immersion blender, which does a great job.) Set it aside.
  • Season chicken with salt and pepper.
  • Heat 1 tablespoon of oil in the pot.
  • Add the onions and sauté until softened, about five minutes.
  • Stir in sauce, chicken, and peppers.
  • Cover and lock pot; close steam vent.
  • On the Instant Pot, press Off and then press Manual and set the time to 20 minutes.
  • When the timer beeps, press Off. Do a quick pressure release and then carefully remove the lid.
  • Stir in cilantro and serve.
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    The original recipe instructs you to leave the red pepper out in step 9. Instead, when the pressure cooking is done, you remove the chicken and shred it. While doing that, you cook the pepper in the sauce for 10-15 minutes and then add the chicken back in. My way is quicker and easier and I’ve found that the chicken shreds a bit on its own as it’s served. Also keep in mind that if you use bone-in chicken, you should increase pressure cooking time to 25 minutes.

    This makes a lot of food. With rice, it fed both of us two servings and there was enough leftover to give my friend some to take home and feed me at least two more meals. We were too full for dessert!

    If you make this, let me know what you think.

    Instant Pot Chicken Mole

    Instant Pot Chicken Mole. Tender chicken in a rich, flavorful mole sauce. Cooked in an Instant Pot, it’s easy and fast to make!

    Instant Pot Chicken Mole

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    There were five of us in my optometry residency class. Being a small group, we became pretty close. After residency, but before marriage and kids and moves and everything else that happens in life, my class tried to meet up for hang outs fairly regularly. During that period, two of the girls from my class lived near D.C., so we would sometimes meet there for dinner. One night we met up at a restaurant in the D.C. area that served chocolate in every dish. I remember thinking that there was no chance it was going to be good, but I was so wrong.

    Dishes of Chocolate

    I don’t remember exactly what I ate for dinner that night, except for a salad that had a white chocolate dressing, and some chicken that had a chocolate sauce. But, I remember that I loved everything I ate. If I had not eaten that dinner, I’m pretty sure I would have never consider eating chocolate in a form outside of dessert. That night opened my eyes to a whole new chocolate world!

    Instant Pot Chicken Mole

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    Food Network

    My husband and I watch a lot of Food Network. Our go to move is put the kids to bed, pour a drink, and watch some Beat Bobby Flay or Dinners, Drive-Ins and Dives. Multiple times I have seen someone on one of these shows serve chicken mole. I have never eaten authentic chicken mole, but since my chocolate dinner experience in D.C., I have been intrigued.

    Instant Pot Chicken Mole

    » data-medium-file=»″ data-large-file=»″ src=»″ alt=»Instant Pot Chicken Mole. Tender chicken in a rich, flavorful mole sauce. Cooked in an Instant Pot, it’s easy and fast to make!» width=»600″ height=»900″ srcset=» 683w, 200w, 2400w» sizes=»(max-width: 600px) 100vw, 600px» data-jpibfi-post-excerpt=»» data-jpibfi-post-url=»» data-jpibfi-post-title=»Instant Pot Chicken Mole» data-jpibfi-src=»″ data-recalc-dims=»1″>

    Instant Pot Chicken Mole

    I recently began to do some chicken mole research. It appears that chicken mole takes about 382 days to make, with 7,214 ingredients. No, not really, but it does look difficult and time consuming. So, with difficult, time consuming dishes, the move is to make then in an Instant Pot. I took lists of authentic chicken mole ingredients and combined things here and there until I created something that I thought was tasty.

    A little disclaimer … given that I have never eaten authentic chicken mole, I have no idea how this Instant Pot Chicken Mole compares to the authentic version. However, I can tell you that this dish is delicious. It’s quick and easy to make, and has a fabulous depth of flavor. So, maybe it doesn’t contain raisins or pepitas, and maybe it should actually be called ‘Delicious Chicken with a Mole-Like Sauce”, but regardless, you should give this Instant Pot Chicken Mole a try, because it is real good.

    This chicken goes well with tacos, on it’s own, or over Cilantro Lime Rice. The later is how we eat it in my house!

    How to Make Mole in a Pressure Cooker

    With a pressure cooker, you can make rich, chocolaty mole in 30 minutes

    Planning the menu for your Cinco de Mayo party? What better way to celebrate Mexican culture than with mole poblano , a dish that melds Old World spices and New World chocolate and chilis into a rich, complex, and uniquely Mexican stew? There’s only one downside: developing those complex flavors takes time. And when you’ve got a party to plan, time is in short supply.

    Enter the pressure cooker . Wait—no need to duck! We’re not talking about the ticking time bomb that menaced you from atop Grandma’s paisley burner cover. Today’s pressure cookers are far safer, and they’re still the best way to cut cooking time without sacrificing flavor. It’s no wonder they’re popping up everywhere these days, from the Top Chef set to your friend’s kitchen. Want to get in on this trend? You’ve come to the right place. Learning to use a pressure cooker will pay off in spades—or at least in delicious, delicious mole.

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    Pressure Cooker Basics

    To use your pressure cooker, first make sure everything is clean and in good working order. Check for worn-out gaskets or clogged valves, and tighten any loose screws. Toss in whatever you want to cook, and pour in some water or other liquid, taking care to stay within your manual’s suggested limits. Securely fasten on the lid, heat your cooker on high until it reaches full pressure, and then turn down the heat just to the point at which the cooker can maintain its pressure while heating your food evenly—finding the sweet spot for your particular stove may take a little trial and error, so do a couple of test runs. Then wait for the magic to happen. (You won’t be waiting long—we’re talking about pressure cookers here.)

    Got all that? Great! Now let’s make some mole.

    30-Minute Mole

    Never measured by weight before? Here’s how we do it—and why .

    Time: 35 minutes


    • 1 kg (1 L) water
    • 225 g butter
    • 150 g sweet onion, diced
    • 75 g peanuts, shelled
    • 50 g dark chocolate (70%)
    • 50 g tomato paste
    • 9 cinnamon sticks
    • 20 g pumpkin seeds
    • 20 g garlic
    • 17 g salt
    • 15 g ancho chili, dried, seeds removed
    • 15 g pasilla chili, dried, seeds removed
    • 15 g mulato chili, dried, seeds removed
    • 15 g guajillo chili, dried, seeds removed
    • 15 g chipotle meco chili, dried, seeds removed
    • 15 g chipotle morita chili, dried, seeds removed
    • 10 g sesame seeds
    • 5 g ground cumin
    • 4.5 g fresh oregano
    • 3.5 g MSG (completely optional)
    • 2.5 g caraway seed
    • 2.5 g fresh thyme
    • 1.8 g ground mace
    • 0.5 g ground cloves


    1. In a pressure cooker, combine all ingredients. Lock the lid in place, and heat on high until you reach maximum pressure. Reduce heat, and cook for 30 minutes. Remove from burner, and let the pressure vent completely before unlocking the lid.

    2. Remove cinnamon sticks. Working in batches, blend the mole in a blender until you get rid of the biggest chunks.

    3. Serve with chicken or pork , or drizzle on tacos . Enjoy!

    Easy Chicken Mole Chilaquiles made with Doña Maria® Mole

    Celebrate mole every day with these delicious Chicken mole chilaquiles that your family will love!

    I love Chilaquiles, any kind, and I feel it’s great that they can be served for brunch, lunch or dinner. This time, I was thinking of preparing some chilaquiles, then I opened my pantry and saw a bottle of Doña Maria® Mole, I imagined the rich flavor of mole sauce over the chilaquiles, so I got to try it!

    The rich flavor of Doña Maria® Mole brings me good memories of my childhood in Mexico. My grandmother used to prepare a delicious mole accompanied by tasty rice and beans that we enjoyed while having fun with cousins at her house.

    Now, I continue using mole Doña Maria® to prepare different dishes full of the typical flavor of mole, from simple chicken mole to enmoladas and chicken mole with nopalitos, even champurrado with mole, check the recipes here!

    Doña Maria® Mole is easy to use and it really saves me time in preparing these dishes, I hope you enjoy my chicken mole chilaquiles recipe, check the video at the end of the recipe!

    Chicken Mole Chilaquiles made with Doña Maria® Mole


    1 Fully cooked shredded chicken breast
    10 Corn Tortillas (cut into quarters)
    1 Doña Maria® Mole
    4 Cups of water or chicken broth
    ½ Crumbled queso fresco
    1 Cup of Mexican cream
    1 Avocado (garnish)
    3 Spoons of vegetable oil
    1 Tbsp sesame seeds
    1 Tbsp of salt

    Heat up the oil in a pan, then fry the tortilla quarters until golden and place into a plate, use a napkin or paper towel to soak the excess oil from the tortillas.

    In a saucepan, combine Doña Maria® Mole and water or bouillon, stirring constantly until the mole dissolves. Remove from heat.

    To serve, place tortilla chips on a plate and cover with mole sauce.

    Top with chicken, Mexican cream, cheese, sliced onions, avocado and sesame seeds.

    Easy Chicken Mole

    04/03/2017 By Cori Ramos 10/03/2019

    Between family life, running a business and working with clients, there are many nights when I am too tired to get in the kitchen and cook. I know we’re supposed to be cooking healthy meals for the fam. But I’m going to be real here – sometimes the easiest way to feed them is to pick up a pizza or grilled chicken from our favorite restaurant.

    Don’t get me wrong. We don’t have takeout all the time. I like to cook easy meals that will get me in and out of the kitchen quick-style.

    My favorite food to cook is chicken mole. It’s a well-known Mexican dish and I got the recipe from my mom. She got the recipe from my grandmother. Now grandma prepared the mole sauce from scratch so she only made that on special occasions.

    But my mom never made her chicken mole like my grandma did. She used DOÑA MARÍA® mole paste. It has the same rich flavor as if it was prepared the old fashioned way. And it cuts the cooking time by an hour so it was a regular at our house.

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    The scent from the spices cooking reminds me of when I was a little girl. You see, we didn’t grow up on take out like my kids did. My mom cooked every night – except on Fridays when dad got paid. Another great tradition she passed on to me, hehe.

    My mom was a typical Latina mom. We had to play outside until it was time for dinner. My sister, brother and I would be outside playing kickball or hanging out with our friends on our front porch and oh man I could smell the aroma coming from our house!

    My favorite about the DOÑA MARÍA® mole paste was the jars. I used to collect them and use them as glasses. My sister and I used to pretend they were expensive crystal and we’d make a toast before drinking our juice, hehe.

    When I had a family of my own, I watched how my mom made her chicken mole. She never used a measuring cup so when she’d explain what seasonings she added she’d say “just go like this” and make a gesture to sprinkle the seasonings instead of telling me how many teaspoons or tablespoons to use.

    It took me a long time to get the “just go like this” measurements for my mole sauce to come out just like my mom’s. It’s a good thing I used measuring utensils and wrote it down.

    And just a couple of weeks ago my mom gave my daughter her chicken mole recipe. That’s three generations using DOÑA MARÍA® mole paste! Isn’t that cool?

    My mom hasn’t cooked since she became ill but I always take her a plate when I cook it at home or we make it when the family gets together at my parent’s house. This is one dish we never get tired of.

    So here is the recipe for my mom’s easy chicken mole. I hope you like it!

    Easy Chicken Mole

    I told you using DOÑA MARÍA® mole paste made cooking this dish easy peasy. You can find DOÑA MARÍA® products at your local grocery store or at bigger grocery chains. Just look in the hispanic or international food aisle.

    You can also get more recipes using the other DOÑA MARÍA® products, click on over to their website for more traditional recipe favorites.

    Pork Mole Negro

    By Kevin , Published October 19, 2013 , Updated March 19, 2020 16 Comments

    This post may contain affiliate links. Please read my disclosure policy.

    When I think of Molé I think of a rich, savory Mexican sauce that has complex, layered flavors, and has been painstakingly nurtured, simmered and labored over. I think it is to Mexican cuisine what curry is to Indian, tomato sauce is to Italian and what sriracha sauce is to Thai. This is not just a sauce either, but a name for a number of sauces used in Mexican cuisine, as well the dishes based on those sauces. I’m sharing with you my Pork Mole Negro recipe.

    The dark Molé Negro is probably the best known molé here north of the border and it’s almost always made with toasted chili peppers, bittersweet chocolate, and ground almonds. A red version, Molé Rojo, is similar, but it’s made without the chocolate and has a spicy flavor. There are green molés, yellow molés, too. There are some so complex that they have over 30 ingredients, but the usual suspects encompass: heat with chiles, sour with tomatillos, and sweet with dried fruits and piloncillo, which is unrefined whole cane sugar that can be found in Latin markets shaped like a cone. The different peppers used here are ancho, which is the dried pablano, and the pasilla, which is a dried chilaca. The latter is longer and a bit spicier. The ancho/pablano is most often stuffed and ate whole like a green bell pepper. The pasilla is often ground and used in recipes as a chili flakes or added to sauces. To thicken this mixture nuts and tortillas are toasted and ground along with numerous spices. All dependent on each family tradition and regional recipe.

    In reading about the origin of molés, I found similar stories like this one, where “The most common version of the legend takes place at the Convent of Santa Rosa in Puebla early in the colonial period. Upon hearing that the archbishop was going to visit, the convent nuns went into a panic because they were poor and had almost nothing to prepare. The nuns prayed and brought together the little bits of what they did have, including chili peppers, spices, day-old bread, nuts, and a little chocolate. They killed an old turkey, cooked it and put the sauce on top; the archbishop loved it.”

    So there you have it and the following is my take on the legendary molé sauce. I use a variety of chilies, vegetables, tortillas and spices like anise seeds, cloves, garlic, cinnamon, black pepper and Mexican chocolate. I blend until a thick paste forms and add chopped tomatoes, chopped onion, raisins, peppers. I didn’t have pumpkin seeds, or pepitas, and used sesame seeds once, liked the subtle flavor and have used them ever since. This is one where you have the basics and add your own touch. Enjoy!

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