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Cheater Instant Pot® Pollo en Mole

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"This chicken mole is my rendition of the Mexican classic, but cooked in an Instant Pot®. I'm not claiming it's authentic, but family raves about it. I use Mexican mole dry seasoning from the Savory Spice® shop. Serve on top of rice or warmed corn tortillas garnished with queso fresco and sliced avocado."
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1 h servings 411
Original recipe yields 6 servings


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  1. Combine tomatoes, chicken broth, mole seasoning, water, 2 tablespoons grapeseed oil, ancho chile powder, chipotle chile powder, salt, and pepper in a blender; blend until smooth.
  2. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Allow to get hot and add remaining 1 tablespoon grapeseed oil. Add onion and cook until soft and translucent, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Cancel Saute mode. Add chicken and pour sauce on top.
  3. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
  4. Release pressure using the natural-release method according to manufacturer's instructions, for 15 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add Mexican chocolate and stir to combine.


  • Cook's Note:
  • An 8 ounce can of tomato sauce may be substituted for the tomatoes, if desired.

Nutrition Facts

Per Serving: 411 calories; 24.3 20.9 26.9 65 781 Full nutrition

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