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.)
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
- 6 quart or larger pressure cooker (I love my Instant Pot Electric PC)
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.
- 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 1/2 teaspoons kosher salt (or 1 teaspoon fine sea salt)
- Crumbled Mexican cheese (Queso Fresco)
- Shredded cabbage (or shredded lettuce, or baby greens)
- 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.)
- Add the chicken:Sprinkle the chicken with 1 1/2 teaspoons salt, then add to the pot. Scrape the bottom of the pot again to make sure none of the mole sauce is sticking.
- 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.
- 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.
- 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.
What do you think?
Questions? Other ideas? Leave them in the comments section below.
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
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