This Pistachio Mole Chicken Recipe has all the flavor complexity of a traditional Mole sauce but keeps things super simple by preparing the whole dish in one Instant Pot.
Ideal to use for tacos, enchiladas, or nachos, this dish receives rave reviews from everyone who tastes it. With an Instant Pot, it’s ready in 30 minutes for busy weeknights. But it’s so delicious, you may want to serve it for your next gathering.
Pistachio Mole Chicken is an easy twist on classic Shredded Chicken you might make for tacos, and you can tweak it to your preferences with a little extra heat or lime.
What is Mole?
Mole (pronounced MO-lay) is a sauce with a very rich history in Mexico and is considered the country’s National Dish. There are many variations of Mole (some say over 50 varieties!), each with its own unique blend of spices, chiles, and other ingredients. They hail from all the different regions of Mexico, and are proudly prepared for special occasions, as traditional preparation takes a lot of time.
Why you will love this Mole Recipe
This Pistachio Mole, while incredibly delicious and complex in flavor, is a quick Mole for everyday meals. If you want to prepare it in a more traditional method, you would need to toast each spice separately, grind them with mortar and pestle, and slowly simmer the sauce.
Traditional Mole is a true labor of love and national pride, but not practical for most days. This recipe pays homage to those traditions, but allows you to enjoy it on a weeknight!
Ingredients Needed for Pistachio Mole Chicken
- 8 tomatillos
- 1 medium sweet or red onion
- 4 cloves garlic
- ¾ cup shelled pistachios
- 2 cups chicken broth (or Better Than Bouillon)
- 1 stick cinnamon plus ½ teaspoon ground cinnamon
- 4 dried cloves
- 1 teaspoon ground cumin
- 1/2 teaspoon chipotle chili powder (feel free to add more for a spicier dish)
- 1 teaspoon salt
- 3 pound boneless skinless chicken breasts and thighs
- 1 lime
- Optional garnishes: lime wedges, cilantro, shredded cheese, avocado
- Corn tortillas
Pistachio Mole Chicken (One Pot Meal)
- Total Time: 35 minutes
- Yield: 6-8 servings
Description
This Pistachio Mole Chicken Recipe has all the flavor complexity of a traditional Mole but keeps things super simple by preparing the whole dish in your Instant Pot.
Ingredients
8 tomatillos
1 medium sweet or red onion
4 cloves garlic
¾ cup shelled pistachios
2 cups chicken broth (or Better Than Bouillon)
1 stick cinnamon plus ½ teaspoon ground cinnamon
4 dried cloves
1 teaspoon ground cumin
1/2 teaspoon chipotle chili powder (feel free to add more for a spicier dish)
1 teaspoon salt
2-3 pounds boneless skinless chicken breasts and thighs
1 lime
Optional garnishes: lime wedges, cilantro, shredded cheese, avocado
Corn tortillas
Instructions
- Peel the papery skins off the tomatillos and rinse them under cold water. Roughly chop them.
- Chop the onion and peel the garlic- no need to mince it as it will cook up in the Instant Pot.
- Place the vegetables and pistachios plus one Tablespoon of oil in the Instant Pot and sauté for several minutes until soft and beginning to brown.
For a deeper flavor, saute the vegetables and pistachios before adding the liquid. - Add the chicken breasts and thighs, chili powder, cinnamon, cloves, cumin, salt, and broth to the pressure cooker. Stir, then add the juice of ½ lime.
We love one-pot wonders at our house and this has become a new favorite! - Cook for 10 minutes (or on the chicken setting). The total cook time with preheating and pressure release will take about 30 minutes.
- Then remove the chicken from the Instant Pot and shred in a shallow bowl.
- Next, use an immersion blender to purée about 1/2 of the vegetables and broth. It’s ok to leave some of it as it is for texture.
sauce after blending - Return the chicken to the pot and keep warm until ready to serve.
- Garnish with fresh cilantro and a squeeze of lime if desired. Or top with guacamole and shredded cheese.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
