Taste of Home Instant Pot Cookbook by Taste of Home

Author:Taste of Home
Language: eng
Format: epub
Publisher: Reader's Digest/Taste of Home

WHY YOU’LL LOVE IT…

“You would’ve thought I was a chef—I got raves from everyone. They just loved it. Thank you for a great recipe. They are already asking for it again. Hope you all enjoy it as much as we did.”

—KATHYCOOKS1943, TASTEOFHOME.COM

CHICKEN MOLE

If you’re not familiar with mole, don’t be afraid of this versatile Mexican sauce. I love sharing the recipe because it’s the perfect dish to experiment with.

—Darlene Morris, Franklinton, LA

Prep: 25 min. • Cook: 15 min. + releasing • Makes: 12 servings

2 cups water

12 bone-in chicken thighs, skin removed (about 4 1/2 lbs.)

1 tsp. salt

MOLE SAUCE

1 can (28 oz.) whole tomatoes, undrained

1 medium onion, chopped

2 dried ancho chilies, stems and seeds removed

1/2 cup sliced almonds, toasted

1/4 cup raisins

3 Tbsp. olive oil

2 Tbsp. baking cocoa

1 chipotle pepper in adobo sauce

3 garlic cloves, peeled and halved

3/4 tsp. ground cumin

1/2 tsp. ground cinnamon

3 oz. bittersweet chocolate, chopped

Fresh cilantro leaves, optional

1. Pour water into a 6-qt. electric pressure cooker. Sprinkle chicken with salt; place over water. Combine the tomatoes, onion, chilies, almonds, raisins, oil, cocoa, chipotle pepper, garlic, cumin and cinnamon in a food processor; cover and process until blended. Pour over chicken. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 15 minutes.

2. When finished cooking, allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure according to manufacturer’s instructions. Remove chicken; keep warm. Skim fat from cooking liquid. Stir in chocolate until melted. Serve chicken with sauce. Sprinkle with cilantro if desired.

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