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+ servings

Instant Pot Chicken Mole

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Author Amy Rains


  • 2 tbsp avocado oil or olive oil
  • 1 large onion
  • 3 cloves garlic minced
  • 1/3 cup smooth almond butter*
  • 1 14 oz can fire roasted tomatoes
  • 1 tbsp apple cider vinegar
  • 1 tbsp chipotle chili powder**
  • 2 tbsp cocoa powder
  • 1 tbsp chili powder
  • 1 tsp cumin
  • 1 tsp sea salt
  • 1/2 tsp cinnamon
  • 1/3 cup raisins
  • 1 cup chicken broth
  • 3 lbs chicken thighs, fat trimmed


  1. Select the saute function on your Instant Pot (medium if possible). Once hot, coat with oil and toss in the onion and garlic. Cook for 3-4 minutes until fragrant. Select the cancel function. Deglaze the pot with a few tablespoons of water and make sure nothing is sticking. This will help to prevent the burn function later.

  2. Make your mole sauce: combine tomatoes, vinegar, chipotle chili powder, almond butter, cocoa powder, chili powder, cumin, sea salt, cinnamon, raisins, chicken broth, and the onion/garlic mixture into a blender. Pulse until smooth.

  3. Place chicken inside the Instant Pot. Pour the mole sauce on top. Secure the lid. Select the manual function (or pressure), and cook on high pressure for 8 minutes. 
  4. Use a quick release. Once steam is removed, open the lid and remove chicken. Shred the chicken with a fork, and return to sauce. 

Recipe Notes

*If not following a Whole30 or Paleo diet, use 2 chipotle peppers in adobo sauce in place of the powder

**If not following a Whole30 or Paleo diet, you can use peanut butter in place of almond butter. Cashew butter is also great!