Pressure Cooker Chicken Mole Recipes
PRESSURE COOKER HOLY MOLE PORK WITH SECRET INGREDIENT RECIPE - (4.4/5)
Provided by Renna
Number Of Ingredients 13
Steps:
- Cut pork in 2 inch thick slices Combine chili powder, salt and pepper and rub into all sides of all pork. Put pork, stock, chili sauce, cocoa, cumin, garlic powder, onion powder and cinnamon to cooker. Secure lid and cook on HIGH for 70 minutes, when done let naturally release for 10 minutes then quick release. Remove lid and set to High or Brown. Add raisins and cornstarch mixture and let simmer, stirring occasionally until sauce is thickened. Serve pork pulled and drizzled with the mole sauce.
PRESSURE-COOKER CHICKEN MOLE
Chocolate with chicken? If you're not familiar with mole, don't be afraid of this versatile Mexican sauce. I love sharing this recipe because it's a great one to experiment with. -Darlene Morris, Franklinton, Louisiana
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 12 servings.
Number Of Ingredients 17
Steps:
- Sprinkle chicken with salt; place in a 6-qt. electric pressure cooker. Combine tomatoes, water, onion, chiles, almonds, raisins, oil, cocoa, chipotle pepper, garlic, cumin and cinnamon in a food processor; cover and process until blended. Pour over chicken. Lock lid; close pressure-release valve. Adjust to pressure cook on high for 15 minutes. , Let pressure release naturally for 10 minutes; quick-release any remaining pressure. Remove chicken; keep warm. Skim fat from cooking liquid. Stir in chocolate until melted. Serve chicken with sauce. Sprinkle with cilantro if desired.
Nutrition Facts : Calories 311 calories, Fat 18g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 378mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 26g protein.
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EASY PRESSURE COOKER CHICKEN MOLE - JONESIN' FOR TASTE
From jonesinfortaste.com
Estimated Reading Time 5 mins
- For mole sauce, in a blender container or food processor bowl combine undrained tomatoes, onion, garlic, hot sauce, cocoa powder, raisins, sesame seeds, sugar, salt, chicken stock and spices. Cover and blend or process until the mixture is a course puree.
- In a pressure cooker place chicken breasts and then sauce. Place lid on pressure cooker and set valve to sealing. Set cooker to cook for 8 minutes high pressure. Allow to natural release for 5 minutes before releasing the rest of the pressure.
- Remove chicken from cooker. Press the sauté button and allow the sauce to cook for 5-7 minutes until the sauce has thickened.
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Reviews 8Total Time 45 minsCategory Pressure Cooker
- 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.)
- 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.
- 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.
- 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.
PRESSURE COOKER WHOLE CHICKEN - JO COOKS
From jocooks.com
4.4/5 (76)Total Time 40 minsCategory Main CourseCalories 574 per serving
- Make the compound butter: Mix the butter, garlic, herbs, lemon zest, salt, and pepper together in a bowl.
- Season the chicken: Carefully create pockets between the chicken's skin and meat with your hands. Spread the prepared butter under the skin. Make sure to get both breasts and legs. Use butchers twine to to tie the ends of the legs together.
- Pressure cook the chicken: Pour the broth into the pressure cooker pot. Place the chicken on your pressure cooker’s wire rack inside the pot. Melt the remaining compound butter and brush half of it over the chicken. Cook on the pressure setting for 15 minutes. When the time is up, let the pressure release naturally for 5 minutes and then quick release the rest.
- Air fry the chicken: Using the air crisp function, set the temperature to 400F. Brush the chicken with the remaining butter. Cook for 10-15 minutes, or until browned.
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From wellplated.com
4.7/5 (50)Total Time 50 minsCategory Main CourseCalories 257 per serving
- Set a 6-quart or larger Instant Pot or similar electric pressure cooker to SAUTE. Add the olive oil. Once hot, add the onion and sauté until softened, about 3 to 4 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Turn off the Instant Pot and scrape the onion and garlic into a blender. Return the insert to the pot and set back to SAUTE. Add a few splashes of water, scrape up any browned bits, and discard them. You want the bottom of the Instant Pot to be fairly clean so that it does not burn. Turn off the Instant Pot.
- To the blender with the onions, add the tomatoes, chipotle peppers, adobo sauce, pepitas, raisins, cocoa powder, salt, cumin, and cinnamon. Blend until smooth.
- Lightly coat the Instant Pot with nonstick spray and place the chicken in the Instant Pot. Pour the sauce over the top and do not stir. Cover and seal the Instant Pot. Cook on HIGH pressure for 8 minutes (for chicken breasts) or 10 minutes (for chicken thighs). Vent immediately.
- Remove the chicken to a plate. Turn the Instant Pot to SAUTE and bring the sauce to a simmer. Let bubble, stirring occasionally, until the sauce is rich and thick, about 10 minutes. Place a layer of paper towels over the top as the sauce cooks to catch any splatters. While the sauce cooks, shred the chicken with two forks. Return the chicken to the pot and toss with the thickened sauce. Enjoy with any desired toppings over rice, as a filling for tacos or quesadillas, over nachos, or right out of the Instant Pot with a fork.
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- Add the vegetable oil to the Instant Pot, hit “Sauté” and adjust so it’s on the “More” or “High” setting. Allow the oil to heat up for 3 minutes
- Next, add the chicken to the hot oil in the pot and sear on each side for 30-60 seconds max on each side (the chicken may want to stick to the pot when the flip it over, but just use some light force with the tongs to flip them). Remove the chicken in a bowl and set aside
- Then, add the butter to the pot and deglaze (scrape) the bottom of the pot as it melts with a wooden spoon/spatula, trying to get up any chicken remnants that may have stuck from the searing process. Once the butter’s melted, add in the onion and cook for about 3 minutes until softened and lightly browned, continuing to deglaze the bottom every so often
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5/5 (5)Total Time 10 minsCategory Main CourseCalories 405 per serving
- Place chicken and mole sauce in pressure cooker. Set to high pressure and cook for 8 minutes.
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