Instant Pot Chicken Mole

Chicken Mole
Chicken MoleCourtesy Image

The rich flavors in this chicken mole sauce improve with age, which makes it a magnificent dish for meal prepping. The ingredients are also flexible, so add or modify ingredients to your liking.



Recipe by Judy Barbe, R.D. author of Your 6-Week Guide to LiveBest, Simple Solutions for Fresh Food & Well-Being.

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Prep time

15 min.

Cook time

35 min.

  • 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
  • 1 14.5 ounce can water
  • 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 the garlic, cocoa, chile powder, cumin, cinnamon, salt, pepper, and cloves. Set aside.
To cook, press Sauté on Instant Pot, add oil and onion. Cook 5 minutes, stirring occasionally. Stir in spice mixture, cook 2 minutes. Stir in tomatoes, chicken broth, water, 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.
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 optional sesame seeds before serving.