Instant Pot Chicken Mole

Blend the sauce. To a food processor or blender, add 2 tablespoons olive oil, chopped onion, chopped garlic, tomatoes, ancho chile, chipotle pepper, adobo sauce, toasted pepitas, raisins, chocolate, salt, cumin and cinnamon; process until smooth.

Prep the Instant Pot. In the meantime, set your Instant Pot to SAUTE. Add 2 tablespoons olive oil to the Instant Pot to heat up.

Brown the chicken. Add chicken to the hot oil and brown chicken on both sides; about 2 to 3 minutes per side. You will want to do this in batches. Add more oil if needed.

Deglaze the pot. Remove the chicken from the Instant Pot and deglaze the pot with chicken broth, scraping up the browned bits with a wooden spoon.

Combine and cook. Return the chicken to the Instant Pot. Pour the blended sauce over the chicken. Cover and seal the Instant Pot. Cook on HIGH pressure for 8 minutes. If using chicken thighs, cook on HIGH pressure for 10 minutes.

Release the pressure. Do a Quick Release. Use an instant-read thermometer to check for doneness; the temperature in the thickest part of the chicken should register at 165˚F. If not cooked through, just set the lid over the Instant Pot, cover, and let stand for 2 to 3 minutes.

Shred the chicken. Open and remove the chicken; transfer it to a cutting board and shred it.

Thicken the sauce. In the meantime, select the SAUTE function on the Instant Pot and bring the sauce to a simmer; let it simmer for 8 minutes, or until thickened.

Finish and serve. Stir the shredded chicken back into the sauce and serve your chicken mole over rice, nachos, tacos, etc.