Instant Pot Chicken Mole Tacos

5 from 13 votes

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Mole chicken is a classic Mexican dish that usually takes hours to cook. Now you can make this recipe in under an hour for an easy weeknight dinner!

Instant Pot Chicken Mole Tacos

Instant Pot chicken tacos are a great option for when you want a delicious meal without a ton of work. Using a pressure cooker creates tender, juicy meat that’s infused with flavor. And there’s no constant checking to make sure it’s cooked all the way through.

This meal comes together with a delicious mole sauce that’s a mix of savory, sweet, and spicy.

What is Chicken mole?

A mole is a Mexican sauce that’s made with toasted nuts, dried fruit, chiles, chocolate, and various other flavoring ingredients.

It’s typically simmered for six hours, but sometimes you just don’t have time for that!

Making it in the Instant Pot allows the flavors to meld together in a fraction of the time. Plus, the chicken itself gets infused with all that flavor as well.

Ingredient Notes and Substitutions

  • 3 dried ancho chiles
  • 28 oz whole roasted tomatoes
  • 1 medium onion roughly chopped
  • 1/2 cup sliced almonds toasted
  • 1 tbsp sesame seeds toasted
  • 1/2 cup dark baking chocolate
  • 1/4 cup raisins
  • 1 1/2 cups chicken stock
  • 2 chipotle chiles in adobo sauce
  • 1 tbsp ground cumin
  • 1 tsp cinnamon
  • 1 tsp Mexican oregano
  • 3 garlic cloves
  • 2 lbs chicken thighs bone-in, skinned (See Note 1)
  • 1/2 tsp salt
  • 16 6-in. corn tortillas
  • 1/4 cup Cotija cheese crumbled
  • 1/4 cup cilantro leaves chopped
  • 2 limes cut into wedges
blender with mole sauce ingredients and shredded chicken thighs

How to Make IP Chicken Mole

  1. In a bowl cover ancho chiles with boiling water and soak for 10 minutes. Drain and discard stems and seeds.
  2. In a small sauté pan toast the almonds and sesame seeds for 3 minutes. Set aside.
  3. In a blender or food processor add seeded chiles, tomatoes, onion, almonds, sesame seeds, chocolate, raisins, chicken stock, chipotles and adobo sauce, cumin, cinnamon, Mexican oregano and garlic in a food processor until smooth.
  4. Season chicken with salt and place inside Instant Pot. Pour in mole sauce mixture. Cover, seal vent and hit Manual setting, High Pressure, 25 minutes.
  5. Open vent and allow steam to release. Remove chicken and place on a cutting board to remove bones. If sauce is thin, cook on Sauté to reduce and thicken while you shred chicken.
  6. Shred chicken into large pieces then return to Instant Pot and mole sauce. Reserve 2 cups of the mole sauce for another use.
  7. Toast and slightly char corn tortillas on both sides over medium-high directly on burner or toast on both sides in a small skillet over medium heat. 
  8. Top tortillas with chicken mole sauce, cheese, and cilantro. Serve with lime wedges.
tongs in a bowl of mole chicken and finished tacos

Making chicken mole tacos

Now it’s time to assemble these Instant Pot chicken tacos! You’ll need:

  • Corn tortillas
  • Cotija cheese
  • Cilantro 
  • Limes

First, toast the tortillas on both sides. You can do this directly over the burner for a more charred flavor, or toss them in a skillet just to give them some texture.

Then, add some chicken and sauce to the tortillas. Sprinkle some cheese and cilantro over the top and serve with lime wedges.

mole chicken tacos and cilantro on a counter

RECIPE NOTES

  • If you can’t find chipotle chiles in adobo sauce, you can make your own version at home. Here are my recipes for dried chipotle peppers and homemade adobo sauce.
  • Flour or gluten-free tortillas can be used in place of the corn, depending on your preferences or dietary needs.
  • Reserve leftover mole sauce to use in enchiladas, drizzled over eggs, or added to soups and chilis.
chicken mole tacos in a taco divider

MORE RECIPES TO TRY:

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Instant Pot Chicken Mole Tacos

Instant Pot Chicken Mole Tacos

5 from 13 votes
Mole chicken is a classic Mexican dish that usually takes hours to cook. Now you can make this recipe in under an hour for an easy weeknight dinner!
Servings: 8
Prep: 15 mins
Cook: 25 mins
Total: 40 mins

Ingredients 

  • 3 dried ancho chiles
  • 28 oz whole roasted tomatoes
  • 1 medium onion roughly chopped
  • 1/2 cup sliced almonds toasted
  • 1 tbsp sesame seeds toasted
  • 1/2 cup dark baking chocolate
  • 1/4 cup raisins
  • 1 1/2 cups chicken stock
  • 2 chipotle chiles in adobo sauce
  • 1 tbsp ground cumin
  • 1 tsp cinnamon
  • 1 tsp Mexican oregano
  • 3 garlic cloves
  • 2 lbs chicken thighs bone-in, skinned (See Note 1)
  • 1/2 tsp salt
  • 16 6-in. corn tortillas
  • 1/4 cup Cotija cheese crumbled
  • 1/4 cup cilantro leaves chopped
  • 2 limes cut into wedges

Instructions 

  • In a bowl cover ancho chiles with boiling water and soak for 10 minutes. Drain and discard stems and seeds.
  • In a small sauté pan toast the almonds and sesame seeds for 3 minutes. Set aside.
  • In a blender or food processor add seeded chiles, tomatoes, onion, almonds, sesame seeds, chocolate, raisins, chicken stock, chipotles and adobo sauce, cumin, cinnamon, Mexican oregano and garlic in a food processor until smooth.
  • Season chicken with salt and place inside Instant Pot. Pour in mole sauce mixture. Cover, seal vent and hit Manual setting, High Pressure, 25 minutes.
  • Open vent and allow steam to release. Remove chicken and place on a cutting board to remove bones. If sauce is thin, cook on Sauté to reduce and thicken while you shred chicken.
  • Shred chicken into large pieces then return to Instant Pot and mole sauce. Reserve 2 cups of the mole sauce for another use.
  • Toast and slightly char corn tortillas on both sides over medium-high directly on burner or toast on both sides in a small skillet over medium heat. 
  • Top tortillas with chicken mole sauce, cheese, and cilantro. Serve with lime wedges.

Video

Notes

1. Feel free to substitute bones chicken thighs, but bone-in lends so much more flavor. Lower cooking time to 20 minutes.

Nutrition

Calories: 582kcal | Carbohydrates: 52g | Protein: 27g | Fat: 30g | Saturated Fat: 9g | Cholesterol: 115mg | Sodium: 494mg | Potassium: 806mg | Fiber: 11g | Sugar: 12g | Vitamin A: 4035IU | Vitamin C: 12.5mg | Calcium: 171mg | Iron: 5.3mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Course: Dinner, Lunch, Main
Cuisine: Mexican
Have You Made This Recipe? Let Me Know on InstagramTag @keviniscooking or tag me #keviniscooking!
A mole is a Mexican sauce that is comprised of toasted nuts, dried fruit, chiles, chocolate and other savory ingredients, herbs and spices. Typically simmered for hours, my Instant Pot Chicken Mole Tacos are made in under an hour… and they’re amazing!

Kevin

Whether in the kitchen or on the grill, you’ll find me cooking American favorites with a love for BBQ, Mexican and Tex Mex. I’m passionate about making tasty food because life’s too short to be bland!

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37 Comments

  1. 5 stars
    Such a good recipe. I used this to make Tamales myself and have SO MUCH sauce left over. I did get the burn notice at the start but a good stir (after getting burnt by molten lava Mole sauce bubbling everywhere) while scrapping the bottom hard fixed that up, might have been the chocolate in the recipe that ended up on the bottom.

  2. I was so looking forward to our Taco Tuesday Chicken Mole and now after 45 minutes of trying to get the Instant pot to stop giving me the BURN message (and yes by the 4th time, the sauce was burning) I finally browned the chicken in a Dutch oven pot and now have it simmering in the sauce. So what was supposed to be a quick meal has taken me 1.5 hours and numerous dirty dishes. That being said the sauce appears to taste delicious but I will never make it in the instant pot again. I will probably try it in the crock pot next time.

    1. Not sure what happened with yours, it’s the first time I have received a comment about the burn notice. There is 1 1/2 cups of chicken stock along with the 28 oz of tomatoes which should be plenty of liquid. Sorry that happened to yours.

      1. 5 stars
        There were several comments (on page 1) about getting the BURN notice. Unfortunately I had not read the reviews that far back. The sauce is probably just too thick and I like it that way so I really would not want to thin it out any more. Either way It was delicious and I will definitely use the recipe again just not in the Instant Pot. It took about 30 minutes on the stove top so just about the same time cooking. I would give it 5 Stars for flavor and 3 Stars over all because of the frustration. I will check out some of your other recipes. Thanks!!

  3. 5 stars
    I love that this is an authentic dish that can be made quickly at home. I can’t wait to give this a try in my Instant Pot!

  4. 5 stars
    This looks awesome, I’m making your Al Pastor tacos tomorrow and will give this one a try next week.

  5. 5 stars
    Such a good looking meal and just in time for Taco Tuesday! Looking forward to dinner tonight, indeed!