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