Instant Pot Chicken Mole Recipe 395 Food

INSTANT POT® CHICKEN MOLE TACOS

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat vegetable oil in the inner pot. Saute tomatillos, tomato, onion, and garlic in the hot oil, stirring occasionally, allowing tomatillo pieces and onion to brown, 5 to 7 minutes.
• Pour mole sauce and chicken broth into the pot and mix. Place chicken breasts into sauce, allowing to sink slightly, but not mixing. Turn Saute mode off. Close and lock the Instant Pot® lid and seal the vent. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 15 to 20 minutes. Unlock and remove the lid.
• Transfer cooked chicken breasts to a serving bowl and shred using 2 forks. Pour sauce mixture over shredded chicken. Serve with tortillas, black beans, lettuce, queso fresco, and avocado.

INSTANT POT CHICKEN MOLE RECIPE - (3.9/5)

Steps:

• 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.

INSTANT POT BOURBON BBQ CHICKEN

Steps:

• In a small bowl, combine 1/2 cup barbecue sauce, paprika and bourbon; whisk well to combine and set aside.
• Set the Instant Pot to sauté mode, add oil and onion and cook for 3 minutes until onion is softened.
• Add chicken thighs and sauce and stir gently to coat.
• Cover, lock the lid and set the valve to the sealing position. Set to Pressure Cook on high for 15 minutes.
• When cook time is done, quick release the pressure and remove the lid.
• Remove 1 cup of the liquid and set aside.
• Shred the chicken with 2 forks and add remaining ¼ cup of barbecue sauce.
• Serve warm.
• Serves: 6; Calories: 232; Total Fat: 6 grams; Saturated Fat: 1 gram; Total Carbohydrate: 15 grams; Sugars: 11 grams; Protein: 29 grams; Sodium: 558 milligrams; Cholesterol: 132 milligrams; Fiber: 1 gram.

CHICKEN MOLE

Steps:

• In casserole, heat oil and cook garlic for a few moments to flavour oil; add chicken and brown.
• Remove chicken.
• In remaining fat, cook onion, green pepper, pimento, and tomato over gentle heat for 10 minutes.
• To onion mixture, add chili powder, blending well.
• Add broth, almonds, raisins, seasonings, and rind; simmer, covered, 30 minutes longer.
• Add chocolate, stirring until melted.
• Replace chicken, spooning sauce over.
• Bake, covered, at 350 degrees for 1 hour, or until chicken is tender.
• Warm rum, ignite it, and pour over contents of casserole; allow to stand for a few minutes.

CHICKEN MOLE

Steps:

• Preheat oven to 400F.
• Place the chicken breasts in a baking dish and set aside. In a large non-stick saucepan, heat the oil.
• Add the green onions and garlic and saute over medium heat for 1 minute. Add the tomato puree, raisins, water and coriander and cook over low heat for about 10 minutes uncovered.
• Pour the sauce over the chicken and bake for 30-45 minutes until chicken is cooked through.