Instant Pot Chicken Mole
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Shredded chicken in a quick mole sauce made with cocoa, chipotle, and pumpkin seeds. Served over rice and finished with cilantro, this is an authentic-tasting Mexican dinner made fast in the Instant Pot.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1/2 tablespoon extra-virgin olive oil
- 1 small yellow onion (chopped)
- 2 cloves garlic (roughly chopped)
- 1 can fire-roasted diced tomatoes ((14.5 ounces))
- 2 chipotle peppers in adobo sauce (NOT two cans, just 2 peppers)
- 1 tablespoon adobo sauce from the can of chipotle peppers
- 1/4 cup toasted pepitas ( or toasted sliced almonds)
- 1/4 cup raisins
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 2 pounds boneless skinless chicken breasts ( or thighs)
- Prepared brown rice or tortillas (whole wheat or corn)
- Your favorite toppings: freshly chopped cilantro, avocado, sliced radishes, chopped almonds or pepitas, cheese, etc!
At a glance
PER SERVING · TIME 50M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 881mg
- Total sugar
- 12g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1181mg
- Calcium
- 98mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 881MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.