Mole Chicken Chili Pressure Cooker Recipe

Recipe Category: Chicken


Mole Chicken Chili Pressure Cooker Recipe


Serves: 4 TO 6

Pressure Level: HIGH

Release: QUICK

Time: 25 minutes

  • 3 tablespoons vegetable oil
  • 2 tablespoons chili powder
  • 2 tablespoons cocoa
  • 3 garlic cloves, minced
  • 2 teaspoons minced canned chipotle chile in adobo sauce
  • ½ teaspoon ground cinnamon
  • ? teaspoon ground cloves
  • 2½ cups low-sodium chicken broth
  • 1 (14.5-ounce) can diced tomatoes
  • 1 cup raisins
  • ¼ cup peanut butter
  • 4 pounds bone-in chicken thighs, skin removed, trimmed
  • salt and pepper
  • 1 onion, halved and sliced ½ inch thick
  • 1 red bell pepper, stemmed, seeded, and cut into ½-inch pieces
  • ¼ cup minced fresh cilantro


  1. Heat 2 tablespoons oil in pressure-cooker pot over medium heat until shimmering
  2. Add chili powder, cocoa, garlic, chipotle, cinnamon, and cloves and cook until fragrant, about 30 seconds
  3. Stir in broth, tomatoes, raisins, and peanut butter, scraping up any browned bits
  4. Bring to simmer and cook for 5 minutes
  5. Puree sauce in blender until smooth, about 30 seconds
  6. Season chicken with salt and peppeHeat remaining 1 tablespoon oil in now-empty poAdd onion and cook until softened, about 5 minutestir in sauce, then add chicken to pot


  1. Lock pressure-cooker lid in place and bring to high pressure over medium-high heat
  2. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 25 minutes, adjusting heat as needed to maintain high pressure


  1. Remove pot from heat
  2. Quick release pressure, then carefully remove lid, allowing steam to escape away from you
  3. Before Serving:
  4. Transfer chicken to cutting board, let cool slightly, then shred meat into bite-size pieces, discarding skin and bones
  5. Meanwhile, bring chili to simmer, stir in bell pepper, and cook until tender, 10 to 15 minutes
  6. Stir in shredded chicken and cilantro, season with salt and pepper to taste, and serve

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