This recipe is too good not to make. First of all, it’s super easy. Most of these ingredients I have on hand already, so throwing everything together in the instant pot/food processor is a breeze. I used chicken breast for this and the instant pot cooked it perfectly. I was worried that the chicken would be too dry, but it wasn’t at all. The mole sauce itself was a gorgeous balance of sweet and smoke. It was absolutely delicious!
This recipe is okay, but it did not remind me of Mexican mole. I know it’s not supposed to be authentic and therefore, expectations should be lower, but it doesn’t have the sweetness or the complexity of a mole. I also thought the chipotle peppers in adobo sauce was rather overwhelming to the dish. But it was fairly easy to make, so worth trying again with some changes perhaps.
This didn’t taste like mole, but it was very delicious nonetheless! I definitely had to add more liquid to avoid the burn warning. Had it both on tortillas and over rice, very tasty.
I am so sorry that this happened! If you have a newer IP model, they’re typically more sensitive and trigger the burn warning easily. The best option (if nothing is stuck to the bottom) if you see “burn” is to add more liquid. If the sauce ends up more liquidy than you would like, you can always cook it down on the stove or using the saute function. You could also add a cornstarch slurry. I’m sorry again for the issues!
We live this recipe and have made it several times already. I add a couple tablespoons of peanut butter to the blender, and after the chicken is cooked I melt in 2 oz of dark chocolate as it reduces.
I’ve made this recipe probably 20 times- just fantastic. I nudge up the abodo slightly and top with cilantro garlic slaw. Delicious easy dinner, awesome as leftovers.
This turned out great. I didn’t trust the recipe re burn notice, so I put one cup of broth in the bottom, chicken on a trivet and mole sauce over the top. They were large breasts so I went for 10 minutes but it could have used another minute or two. The chicken finished cooking in the bubbling sauce after I shredded it.
I made just a few modifications to the sauce because it didn’t taste right to me… nice heat but not sweet or rich enough . So I added two additional tablespoons of cocoa powder and a generous drizzle of honey.
The sauce turned out smooth, rich and delicious with just the right level of heat.
Absolutely brilliant recipe!! We’ve made it a bunch of times now with a few tweaks each time based on what’s in the pantry but each time it turns out delicious! We’ve take to just making the sauce alone and serving with grilled chicken, pork and veggies throughout the week.
I made this last night. I’m eating the leftovers for lunch right now, and it’s even better the next day. However, the next time I make it I won’t use the instant pot. I kept getting “food burn” even after I added a cup of chicken broth. I ended up using the the saute function for the chicken to cook. This is my second IP and I never got “food burn” on my first one, and I used it so often I finally wore it out. I’m not sure why I’m getting it with this one. Anyway, I’ll just use my big skillet: brown the chicken thighs and set aside, pour the sauce in and bring to a simmer; put the chicken thighs in the sauce, cover and cook until they will shred with a fork.
Hi Kayla! I am so sorry that this happened! If you have a newer IP model, they’re typically more sensitive and trigger the burn warning easily. The best option (if nothing is stuck to the bottom) if you see “burn” is to add more liquid. If the sauce ends up more liquidy than you would like, you can always cook it down on the stove or using the saute function. You could also add a cornstarch slurry. I’m sorry again for the issues!
We LOVE this recipe and have made it a number of times. However, without fail, we get a burn warning each time we make it. We always use cooking spray inside. We’ve also resorted to sautéing everything for the sauce in a separate pan to avoid the risk of food getting stuck on the bottom.
Anyone have any recommendations? This is the only recipe we have this problem with and can’t for the life of use figure out the culprit.
Hi Nicole! So glad you enjoy the recipe! I am so sorry that this happened! If you have a newer IP model, they’re typically more sensitive and trigger the burn warning easily. The best option (if nothing is stuck to the bottom) if you see “burn” is to add more liquid. If the sauce ends up more liquidy than you would like, you can always cook it down on the stove or using the saute function. You could also add a cornstarch slurry. I’m sorry again for the issues!
I made this last night. omg it’s great Erin. I had everything needed except the chipotle peppers and the tortillas. Only had 1 issue and it sure enough was the burn notice. I used 2 lbs frozen chicken tenders. I think next time I will put a small amount of liquid in the pot under the chicken. I will definitely make again. We used the raw, cook yourself, tortillas and it was awesome. Sorry I didn’t take a photo.
My son said he really enjoy the recent elevation of Instant pot chicken. We loved this chicken. The house smelled so good and got everyone excited for dinner. Such great flavor. I always wanted to try mole and not I am not so scared to have it in a Mexican restaurant. I loved the little bit spicy, little bit sweet.
I used chicken thighs and then chicken breasts on top , but the big thing is I coated the bottom of the pan with olive oil to keep the chicken from sticking! I didn’t have the right peppers in a can or tomatoes in a can, so substituted roasted peppers and a sort of Turkish hot pepper paste. It was delicious.
OMG…I can hardly wait to make this chicken mole recipe! I fell in love with the one of a kind flavor of mole sauce at a tiny restaurant in a small town in the foothills of the Cascade mountains in Washington state, around 30 years ago…their menu featured very authentic Mexican “family favorite” recipes the owner brought from the kitchens of his two favorite cooks, his mother, and grandmother. That tiny restaurant has grown to be 3 large, always busy restaurants, that serve the best Mexican food I’ve ever tasted….and their mole is 2nd to none. I’ve had mole from a dozen other places, and some were not bad, but, none of them captured the homemade flavor of my 1st delicious mole experience at that tiny cantina…I’ve searched for a recipe so I could make mole at home, but they have always seemed complicated, and a little intimidating, so i never attempted to make any of them…i was excited when i found mole in the grocery store a few years ago, but it isn’t very good, at all…But, your recipe has me super excited and very hopeful that i will be able to create a delicious mole sauce in my own kitchen, and share with my family and friends. I’ll be trying it out soon, and I’ll let you know how it turns out! 😎
This was so good! And fast and easy. Was it the same as the wonderful moles I have had in Oaxaca? No. But it is delicious.
I subbed almond butter and tahini for the nuts. My husband loved it. I don’t eat a lot of meat so while he had his chicken over rice, I put my sauce over a bowl of butternut squash, black beans and corn. Fantastic combo. I will definitely make again!
Smells heavenly and tastes great but I had repeated problems with my Instant Pot showing the “Burn” error message. I had to open the IP repeatedly and stir the sauce and chicken, and then added 1/2 cup of chicken broth. Still got the Burn notice. Next time, trying on stove top.
I’m sorry to hear that you had trouble with the “burn” notice, Maggie. Did you make sure nothing was stuck to the bottom? I’m happy you enjoyed the dish otherwise!
Thank you for an easy and excellent recipe! I’m from Texas, and my favorite Mexican restaurant closed when the owners retired. This is the closest to their mole that I have had! I added a half teaspoon on Chipotle chili powder and a dozen ghirardelli small dark chocolate melting wafers to your recipe after the Instant Pot released pressure to achieve a deeper flavor. Since I let it naturally release pressure, I didn’t have to thicken the sauce. I used the chicken and sauce to make 10 enchiladas and had enough left over for 6 soft tacos!
This recipe is too good not to make. First of all, it’s super easy. Most of these ingredients I have on hand already, so throwing everything together in the instant pot/food processor is a breeze. I used chicken breast for this and the instant pot cooked it perfectly. I was worried that the chicken would be too dry, but it wasn’t at all. The mole sauce itself was a gorgeous balance of sweet and smoke. It was absolutely delicious!
Soooo happy to hear this Sarah! Thank you for sharing.
Unbelievably delicious. Couldn’t get enough.
So happy to hear that Cathy, thank you!
The chicken needs to be seasoned prior to putting in the Instant Pot. Next time I will rub the chicken thighs with adobo.
Thanks for trying the recipe, Raul! I hope you enjoy it even more next time!
This recipe is okay, but it did not remind me of Mexican mole. I know it’s not supposed to be authentic and therefore, expectations should be lower, but it doesn’t have the sweetness or the complexity of a mole. I also thought the chipotle peppers in adobo sauce was rather overwhelming to the dish. But it was fairly easy to make, so worth trying again with some changes perhaps.
Thanks for trying the recipe! I hope you enjoy it even more if you try it again!
This didn’t taste like mole, but it was very delicious nonetheless! I definitely had to add more liquid to avoid the burn warning. Had it both on tortillas and over rice, very tasty.
I’m so happy that you enjoyed the flavors, Fifi! Thank you for sharing this kind review!
I had the same problem, the burn notice kept a coming. Whats the remedy without watering down the recipe
I am so sorry that this happened! If you have a newer IP model, they’re typically more sensitive and trigger the burn warning easily. The best option (if nothing is stuck to the bottom) if you see “burn” is to add more liquid. If the sauce ends up more liquidy than you would like, you can always cook it down on the stove or using the saute function. You could also add a cornstarch slurry. I’m sorry again for the issues!
We live this recipe and have made it several times already. I add a couple tablespoons of peanut butter to the blender, and after the chicken is cooked I melt in 2 oz of dark chocolate as it reduces.
YAY, thank you Andrew!
I’ve made this recipe probably 20 times- just fantastic. I nudge up the abodo slightly and top with cilantro garlic slaw. Delicious easy dinner, awesome as leftovers.
Hooray! So glad to hear it, thank you! This review means so much and is so helpful!
It was ok considering how quick it was to make but not quite right either. Not but bad but not the mole sauce of my dreams
Thanks for trying the recipe and sharing your results, Glenn!
This turned out great. I didn’t trust the recipe re burn notice, so I put one cup of broth in the bottom, chicken on a trivet and mole sauce over the top. They were large breasts so I went for 10 minutes but it could have used another minute or two. The chicken finished cooking in the bubbling sauce after I shredded it.
I made just a few modifications to the sauce because it didn’t taste right to me… nice heat but not sweet or rich enough . So I added two additional tablespoons of cocoa powder and a generous drizzle of honey.
The sauce turned out smooth, rich and delicious with just the right level of heat.
I’m so happy that you enjoyed it, Lee! Thank you for sharing this kind review!
Absolutely brilliant recipe!! We’ve made it a bunch of times now with a few tweaks each time based on what’s in the pantry but each time it turns out delicious! We’ve take to just making the sauce alone and serving with grilled chicken, pork and veggies throughout the week.
I’m so happy that you’ve enjoyed it, Cj! Thank you for sharing this kind review!
I made this last night. I’m eating the leftovers for lunch right now, and it’s even better the next day. However, the next time I make it I won’t use the instant pot. I kept getting “food burn” even after I added a cup of chicken broth. I ended up using the the saute function for the chicken to cook. This is my second IP and I never got “food burn” on my first one, and I used it so often I finally wore it out. I’m not sure why I’m getting it with this one. Anyway, I’ll just use my big skillet: brown the chicken thighs and set aside, pour the sauce in and bring to a simmer; put the chicken thighs in the sauce, cover and cook until they will shred with a fork.
Hi Kayla! I am so sorry that this happened! If you have a newer IP model, they’re typically more sensitive and trigger the burn warning easily. The best option (if nothing is stuck to the bottom) if you see “burn” is to add more liquid. If the sauce ends up more liquidy than you would like, you can always cook it down on the stove or using the saute function. You could also add a cornstarch slurry. I’m sorry again for the issues!
We LOVE this recipe and have made it a number of times. However, without fail, we get a burn warning each time we make it. We always use cooking spray inside. We’ve also resorted to sautéing everything for the sauce in a separate pan to avoid the risk of food getting stuck on the bottom.
Anyone have any recommendations? This is the only recipe we have this problem with and can’t for the life of use figure out the culprit.
Hi Nicole! So glad you enjoy the recipe! I am so sorry that this happened! If you have a newer IP model, they’re typically more sensitive and trigger the burn warning easily. The best option (if nothing is stuck to the bottom) if you see “burn” is to add more liquid. If the sauce ends up more liquidy than you would like, you can always cook it down on the stove or using the saute function. You could also add a cornstarch slurry. I’m sorry again for the issues!
I made this last night. omg it’s great Erin. I had everything needed except the chipotle peppers and the tortillas. Only had 1 issue and it sure enough was the burn notice. I used 2 lbs frozen chicken tenders. I think next time I will put a small amount of liquid in the pot under the chicken. I will definitely make again. We used the raw, cook yourself, tortillas and it was awesome. Sorry I didn’t take a photo.
Hi Beth! So glad you enjoyed the recipe! Thank you for this kind review!
My son said he really enjoy the recent elevation of Instant pot chicken. We loved this chicken. The house smelled so good and got everyone excited for dinner. Such great flavor. I always wanted to try mole and not I am not so scared to have it in a Mexican restaurant. I loved the little bit spicy, little bit sweet.
Hi Juli! So glad you enjoyed the recipe! Thank you for this kind review!
I used chicken thighs and then chicken breasts on top , but the big thing is I coated the bottom of the pan with olive oil to keep the chicken from sticking! I didn’t have the right peppers in a can or tomatoes in a can, so substituted roasted peppers and a sort of Turkish hot pepper paste. It was delicious.
Hi Diane! So glad you enjoyed the recipe! Thank you for this kind review!
OMG…I can hardly wait to make this chicken mole recipe! I fell in love with the one of a kind flavor of mole sauce at a tiny restaurant in a small town in the foothills of the Cascade mountains in Washington state, around 30 years ago…their menu featured very authentic Mexican “family favorite” recipes the owner brought from the kitchens of his two favorite cooks, his mother, and grandmother. That tiny restaurant has grown to be 3 large, always busy restaurants, that serve the best Mexican food I’ve ever tasted….and their mole is 2nd to none. I’ve had mole from a dozen other places, and some were not bad, but, none of them captured the homemade flavor of my 1st delicious mole experience at that tiny cantina…I’ve searched for a recipe so I could make mole at home, but they have always seemed complicated, and a little intimidating, so i never attempted to make any of them…i was excited when i found mole in the grocery store a few years ago, but it isn’t very good, at all…But, your recipe has me super excited and very hopeful that i will be able to create a delicious mole sauce in my own kitchen, and share with my family and friends. I’ll be trying it out soon, and I’ll let you know how it turns out! 😎
Hi Jill! Hope you enjoy it!
This was so good! And fast and easy. Was it the same as the wonderful moles I have had in Oaxaca? No. But it is delicious.
I subbed almond butter and tahini for the nuts. My husband loved it. I don’t eat a lot of meat so while he had his chicken over rice, I put my sauce over a bowl of butternut squash, black beans and corn. Fantastic combo. I will definitely make again!
I’m so happy you enjoyed the recipe, Lori! Thank you for sharing this kind review!
Thanks for the Veg recommendation. I like the idea of having it over squash and beans.
Smells heavenly and tastes great but I had repeated problems with my Instant Pot showing the “Burn” error message. I had to open the IP repeatedly and stir the sauce and chicken, and then added 1/2 cup of chicken broth. Still got the Burn notice. Next time, trying on stove top.
I’m sorry to hear that you had trouble with the “burn” notice, Maggie. Did you make sure nothing was stuck to the bottom? I’m happy you enjoyed the dish otherwise!
Loved this recipe easy and delicious ❤️
I’m so happy that you enjoyed it, Sandra! Thank you for sharing this kind review!
Thank you for an easy and excellent recipe! I’m from Texas, and my favorite Mexican restaurant closed when the owners retired. This is the closest to their mole that I have had! I added a half teaspoon on Chipotle chili powder and a dozen ghirardelli small dark chocolate melting wafers to your recipe after the Instant Pot released pressure to achieve a deeper flavor. Since I let it naturally release pressure, I didn’t have to thicken the sauce. I used the chicken and sauce to make 10 enchiladas and had enough left over for 6 soft tacos!
Hi Jill! So glad you enjoyed the recipe! Thank you for this kind review!