Ingredients

• ●4 Dried ancho chiles
• ●2 Dried pasilla chiles
• ●2 Dried mulato chiles
• ●8 Chicken thighs
• ●1 medium, chopped Onion
• ●4, minced Garlic cloves
• ●1 (14.5 oz) can, diced Tomatoes
• ●2 cups Chicken broth
• ●1/4 cup Almonds
• ●1/4 cup Raisins
• ●2 tablespoons Sesame seeds
• ●2 ounces, chopped Mexican chocolate
• ●1/2 teaspoon Ground cinnamon
• ●1/4 teaspoon Ground cumin
• ●1/2 teaspoon Dried oregano
• ●1 teaspoon Salt
• ●1/2 teaspoon Black pepper
• ●2 tablespoons Olive oil
• ●8, warmed Corn tortillas
• ●2 cups, cooked White rice

Instructions

1. 1Stem and seed the dried chiles. Toast them lightly in a dry pan over medium heat for about 30 seconds per side to enhance their flavor. Be careful not to burn them.
2. 2Soak the toasted chiles in hot water for 20 minutes to soften them.
3. 3While the chiles are soaking, season the chicken thighs with salt and pepper.
4. 4Heat olive oil in the Instant Pot using the 'Sauté' function. Brown the chicken thighs in batches, about 3-4 minutes per side. Remove the chicken and set aside.
5. 5Add the chopped onion and minced garlic to the Instant Pot. Sauté until softened, about 5 minutes.
6. 6Drain the soaked chiles and add them to a blender along with the sautéed onion, garlic, diced tomatoes, chicken broth, almonds, raisins, sesame seeds, Mexican chocolate, cinnamon, cumin, and oregano. Blend until smooth, adding more chicken broth if needed to achieve a smooth consistency.
7. 7Pour the mole sauce into the Instant Pot. Return the browned chicken thighs to the pot, nestling them in the sauce.
8. 8Secure the Instant Pot lid and cook on 'Manual' or 'Pressure Cook' for 20 minutes. Allow for a natural pressure release for 10 minutes, then manually release any remaining pressure.
9. 9Shred the chicken with two forks. Simmer the sauce on 'Sauté' mode for 5-10 minutes to thicken if needed. Adjust seasoning with salt and pepper to taste.
10. 10Serve the Mole Poblano with Chicken over cooked white rice, garnished with sesame seeds. Accompany with warm corn tortillas.