This Instant Pot Chicken Mole Verde is of traditional Mexican cuisine. It can be considered a comfort food that is quick and easy to make. It’s a hearty meal that’s packed with authentic Mexican flavors.
Mole verde is translated into English as green sauce. It is made with fresh tomatillos and jalapeño’s.
What Are Tomatillos
Tomatillo in English translates as “little tomato,” but that translation is misleading.
The fruit is a member of the nightshade family which includes potatoes, eggplant, chile peppers and tomatoes.
Also known as husk tomatoes, Mexican husk tomatoes, or jamberries, tomatillos are native to the Americas, and are especially common in Mexico and Guatemala.
They are harvested when green as they have more flavor. As they ripen they can turn yellow, purple or red, depending on the cultivar.
Tomatillos are small, just an inch or two in diameter, and are covered with a papery husk that splits apart as the fruit grows.
What is Mole
Mole is a spicy Mexican sauce that’s made as a red sauce with red chiles and chocolate. Or a green sauce made with green tomatillos and jalapeño’s.
The sauce is typically served over meat. Usually chicken legs or shredded chicken.
Why make Chicken Mold Verde in an Instant Pot? It’s an amazing way to get tender and juicy chicken thigh meat that falls off the bone.
Try This One Skillet Chicken Recipe With A Red Pepper Sauce
Instant Pot Chicken Mole Verde
1 cup chicken broth
8 ounces fresh tomatillos, husk removed and chopped
1/2 cup loosely packed fresh cilantro, chopped
1/4 cup green pumpkin seeds (pepitas)
1 medium fresh Jalapeño chile, stemmed, halved lengthwise, seeds and vain removed, thinly sliced
2 medium garlic cloves, peeled and minced (2 teaspoons)
1 teaspoon ground cumin
1 teaspoon salt
5-6 chicken thighs, bone-in, skin removed
Add the broth, tomatillos, cilantro, pumpkin seeds, Jalapeño, garlic, cumin, and salt to the inner pot a 6-quart Instant Pot.
Next, nestle the chicken thighs into the chunky sauce, overlapping as necessary. Place lid over the cooker and lock into place.
Set the manual control to ‘Custom,’ on High for 16 minutes With ‘Keep Warm’ setting off. Push start.
When the timer has sounded, turn off the cooker and let the pressure return to normal naturally, about 20-25 minutes.
Unlatch and remove the top. Using kitchen tongs, transfer the chicken thighs to a cutting board.
Using an immersion blender, puree the ingredients into a sauce. You can also opt to remove the contents to a blender. After blending return green sauce to the inner pot of your cooker.
Bring the sauce to a simmer using the ‘Sauté’ function. Cook stirring often until the sauce is reduced to the consistency of marinara, about 8-10 minutes.
Next, return the chicken thighs to the inner pot, submerging them into the sauce, and cook for 1 minute more. Turn the cooker off and unplug it. Place lid over cooker, but do not lock it, and allow flavors to blend, about 5 minutes.
Plate a chicken thigh and spoon some sauce over the thigh and serve.
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