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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!
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dinner
Cuisine: Mexican
Keyword: Instant Pot Chicken Mole
Servings: 6 servings
Calories: 222kcal


  • 1.5 pounds chicken breast
  • 1 green pepper diced
  • 1 onion chopped
  • 4 cloves garlic
  • 1 tbsp olive oil
  • 14.5 ounce can fire roasted tomatoes drained
  • 4.5 ounce can green chiles
  • 1/2 cup chicken broth
  • 3 tbsp canned chipotle salsa
  • 2 tbsp light brown sugar
  • 3 tbsp cocoa powder
  • 1 tbsp chili powder
  • 1 teaspoon cumin
  • 1 teaspoon kosher salt
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon coriander
  • 2 tbsp corn starch


  • Turn Instant Pot on saute mode. Heat 1 tbsp olive, then add green pepper and onion. Saute until softened, about 4 minutes. Add garlic and saute for about 30 seconds. Turn off Instant Pot.
  • Remove mixture from Instant Pot and set aside. Clean bottom of pot and then spray clean pot with cooking spray.
  • Add fire roasted tomatoes, chiles, chicken broth, chipotle salsa, brown sugar, cocoa powder, chili powder, cumin, salt, cloves, cinnamon and coriander to pot. Stir until well combined. Stir in sauteed vegetables. Place chicken in mixture.
  • Cook on high pressure for 10 minutes and let natural release for 10 minutes.
  • Remove chicken from mixture and shred with two forks. Use immersion blender to carefully blend sauce (if you do this, let it cool for 5-10 minutes first), or transfer to blender. After sauce is blended, while continuously stirring, gradually sprinkle in corn starch. Let sauce simmer for 5 minutes.
  • Stir chicken in sauce. Serve over rice or in tacos.


Calories: 222kcal | Carbohydrates: 16g | Protein: 26g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 807mg | Potassium: 601mg | Fiber: 3g | Sugar: 6g | Vitamin A: 805IU | Vitamin C: 29.2mg | Calcium: 58mg | Iron: 2.1mg