DadCooksDinner

  • Home
  • Rotisserie
  • Recipes
  • Tools
  • Books
  • Merch
menu icon
go to homepage
  • Recipes
  • Books
  • Tools
  • Merch
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Books
    • Tools
    • Merch
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • ×
    Home » Recipes » Pressure cooker

    Pressure Cooker Shredded Chicken in Black Mole Sauce

    Published: Nov 15, 2016 · Modified: Feb 24, 2019 by Mike Vrobel · This post may contain affiliate links · 8 Comments

    Jump to Recipe
    Pressure Cooker Shredded Chicken with Black Mole Sauce | DadCooksDinner.com
    Pressure Cooker Shredded Chicken with Black Mole Sauce

    Would you like to save this recipe?

    We'll email this post to you, so you can come back to it later!

    I love mole, Mexico’s complex sauce of dried chili peppers, seeds, and spices - always including a little chocolate. I went to Oaxaca to take cooking classes, specifically to learn how to make the real thing - Oaxaca's black mole, Mole Negro. We spent the whole afternoon making it - grinding seeds, toasting chili peppers, and so, so much simmering.

    Real deal mole is amazing, but I cheat on weeknights, and buy buy pre-made mole paste at my local Mexican mercado. But it is Authentic Cheating - home cooks in Mexico also buy pre-made mole paste at their local market. (The Mole stalls in Oaxaca were impressive - piles of mole paste, as tall as I am, shaped into pyramids or domes.)

    Pressure Cooker Shredded Chicken with Black Mole Sauce | DadCooksDinner.com

    Black Mole Paste (Mole Negro) from my local Mexican market

    My favorite mole paste is from Seasons of my Heart in Oaxaca - the aforementioned school I went to - but the tubs of mole at my local market work just fine. I went with the Mole Negro paste, so I could revisit my trip, but any mole paste will work with this technique.

    My other weeknight cheat is boneless, skinless chicken breasts instead of the whole bird. Quick mole for a weeknight, thanks to the pressure cooker.

    Recipe: Pressure Cooker Shredded Chicken in Black Mole Sauce

    Equipment

    • 6 quart or larger pressure cooker (I love my Instant Pot Electric PC)
    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Pressure Cooker Shredded Chicken with Black Mole Sauce | DadCooksDinner.com

    Pressure Cooker Shredded Chicken in Black Mole Sauce


    5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    No reviews

    • Author: Mike Vrobel
    • Total Time: 45 minutes
    • Yield: 6-8 servings, with a lot of extra mole sauce 1x
    Print Recipe
    Pin Recipe

    Description

    Pressure Cooker Shredded Chicken in Black Mole Sauce recipe. Mole Negro Oaxaqueno on a weeknight? Yes - if you use a pressure cooker, and start with pre-made mole paste, it is possible.


    Ingredients

    Scale
    • 1 tablespoon vegetable oil
    • 8 ounces Oaxaca black mole paste (or any mole paste)
    • 1 tab of Mexican chocolate (optional)
    • 4 cups chicken stock
    • 3 pounds boneless, skinless chicken breasts
    • 1 ½ teaspoons kosher salt (or 1 teaspoon fine sea salt)

    Accompaniments

    • Tortillas
    • Crumbled Mexican cheese (Queso Fresco)
    • Shredded cabbage (or shredded lettuce, or baby greens)

    Instructions

    1. Fry the Mole paste: Heat the vegetable oil in the pressure cooker pot over medium heat until the oil is shimmering. Add the mole paste and fry, stirring often, until the mole paste softens, about 3 minutes. Add the tab of Mexican chocolate, then stir in the chicken stock, scraping the bottom of the pot with a wooden spoon to loosen any mole paste that is stuck to the bottom. (If the mole sauce sticks, it will scorch, and the PC will go into overheating mode instead of coming up to pressure.)
    2. Add the chicken:Sprinkle the chicken with 1 ½ teaspoons salt, then add to the pot. Scrape the bottom of the pot again to make sure none of the mole sauce is sticking.
    3. Pressure cook the chicken: Lock the lid on the pressure cooker and cook at high pressure for 5 minutes in an electric or stovetop PC. Let the pressure come down naturally, about 15 more minutes.
    4. Shred the chicken and serve: Remove the chicken to a platter with a slotted spoon, and shred the chicken using a pair of forks. Stir the chicken back into the pot, then pour the chicken and mole into a serving bowl. Serve with the tortillas and accompaniments.
    • Prep Time: 10 minutes
    • Cook Time: 35 minutes
    • Category: Pressure Cooker
    • Method: Pressure Cooker
    • Cuisine: Mexican

    Would you like to save this recipe?

    We'll email this post to you, so you can come back to it later!

    Did you make this recipe?

    Tag @DadCooksDinner on Instagram and hashtag it #DadCooksDinner

    Notes

    • For this recipe, make sure to get mole paste, not "ready to serve" mole sauce. Ready to serve comes with the liquid already mixed in to the sauce - we want to make it ourselves from chicken stock. (Especially if you have homemade chicken stock - it is so much better with homemade stock as the base.)
    • Want to use boneless, skinless chicken thighs? Increase the pressure cooking time to 10 minutes.
    • The mole sauce is thick and sweet, and will want to burn in the bottom of your pot. Make sure to scrape the bottom of the pot smooth before locking the lid for pressure cooking, or you may go into overheat mode in an electric pressure cooker. If that happens, open the cooker, thoroughly scrape the bottom of the pot, then lock the lid and try again.
    • This recipe makes extra sauce - freeze it for future use.
    Pressure Cooker Shredded Chicken with Black Mole Sauce | DadCooksDinner.com
    Pressure Cooker Shredded Chicken with Black Mole Sauce

    What do you think?

    Questions? Other ideas? Leave them in the comments section below.

    Related Posts

    Pressure Cooker Chicken Tacos (Tinga de Pollo)
    Pressure Cooker Boneless Beef Short Rib Tacos with Dried Chile Pepper Sauce
    Pressure Cooker Cochinita Pibil - Yucatecan Pit Cooked Pork
    My other Pressure Cooker Recipes
    My other Pressure Cooker Time Lapse Videos

    Enjoyed this post? Want to help out DadCooksDinner? Subscribe to DadCooksDinner via eMail or RSS reader, recommend DadCooksDinner to your friends, and buy something from Amazon.com through the links on this site. Thank you.

    Subscribe
    BirdSend Email Marketing Tool

    More Pressure cooker

    • Frito pie in a Fritos bag topped with onions
      Instant Pot Frito Pie
    • A plate of Instant Pot Chicken Cacciatore
      Instant Pot Chicken Cacciatore
    • Pressure Cooker Beef Stew
    • An Instant Pot Lamb shank on a plate with green beans and couscous
      Instant Pot Lamb Shanks

    Sharing is caring!

    Comments

    1. Stephanie Cintron says

      February 04, 2017 at 3:56 pm

      I know you are partial to your Mole paste, but if you ever want to try something else, order from Guelaguetza at ilovemole.com Order the 3 pack of Mole Negro, Rojo, and Coloradito. I order it for friends and family for gifts after we went to the restaurant in LA a few years back. Out of this world and so easy!

      Reply
    2. Danielle says

      January 27, 2017 at 10:40 pm

      You inspired me! I bought the mole paste, but mine was super saucy. When I had it in Mexico, it was much thicker. Maybe it was an Americanized version in a Mexico resort town.

      Reply
    3. Jorge says

      November 27, 2016 at 11:29 pm

      BREASTS? really? surprising move.

      Reply
      • Mike V says

        November 28, 2016 at 7:28 am

        I know, I know. I get a lot of questions about them in the Instant Pot, so I figured I'd give them a try.

        Reply
    4. Mike says

      November 15, 2016 at 6:15 pm

      Could you use Cocoa powder instead of the chocolate tab? I have made mole chicken in the slow cooker before and it called for that. If so how to substitute?

      Also you stated "not pre- made mole sauce like this one from Doña Maria" was there supposed to be a link there? Doña Maria is the only mole paste/sauce I have ever even seen in my supermarket. They have a version which is called sauce but is a hard paste and comes in a jar. I have also seen little box versions that I assume is premixed with water. Is the hard paste version that comes in the jar ok to use or are you saying to not use that as well?

      Reply
      • Mike V says

        November 17, 2016 at 7:13 am

        You're right - I cleaned up that note so it makes more sense. Dona Maria makes two products.
        You can use Dona Maria Mole Sauce: http://amzn.to/2gjK8Jh
        But you don't want Mole Ready to Serve: http://amzn.to/2fYMQQ6

        Reply
        • Mike says

          December 11, 2016 at 12:40 pm

          Thanks,
          What about using Cocoa powder instead of a chocolate tab? What would be the substitution?

          Reply
          • Mike V says

            December 11, 2016 at 3:03 pm

            About a teaspoon of cocoa powder? If you don't have Mexican chocolate, it's OK to skip it.

            Reply

    Questions? Made the Recipe? Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Welcome to Dad Cooks Dinner!

    I'm Mike Vrobel, a dad who cooks dinner every night. I'm an enthusiastic home cook, and I write about pressure cooking, rotisserie grilling, and other food topics that grab my attention.

    More About Me →

    Popular

    • Three bowls of cooked Pinto Beans on a wood table
      Instant Pot Pinto Beans (No Soaking)
    • Pressure Cooker Beef Shank (Osso Bucco)
    • Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
      Pressure Cooker 7 Hour Leg of Lamb (in 90 minutes)
    • Pressure Cooker Brown Jasmine Rice
    • Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared)
      Grilled Tomahawk Steak (Long Bone Ribeye, Reverse Seared)
    • A green bowl full of chicken noodle soup
      Instant Pot Rotisserie Chicken Noodle Soup

    Seasonal

    • A bowl of asparagus risotto
      Instant Pot Asparagus Risotto (Pressure Cooker Recipe)
    • Grilled Butterflied Chicken with Garlic Butter
    • Sous Vide Rack of Lamb with Dijon Bread Crumb Crust
    • A bowl of beef stew with asparagus, carrots, and radishes.
      Instant Pot Spring Vegetable Beef Stew
    • A Rotisserie Chicken (Pollo Asado)on a platter of shredded cabbage
      Rotisserie Chicken Pollo Asado
    • Rotisserie Pork Shoulder Roast with Carolina Mustard BBQ Sauce
      Rotisserie Pork Shoulder with South Carolina Mustard Barbecue Sauce

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2025 Dad Cooks Dinner

    462 shares
    • 32