How to make – Chicken Tacos For Instant Pot

Chicken Mole Tacos For Instant Pot

Tacos are one of the greatest foods virtually and what largest way to enjoy tacos than with chicken in a tasty mole sauce? A mole is a Mexican sauce that is comprised of toasted nuts, zestless fruit, chiles, chocolate and other savory ingredients, herbs and spices. These chicken mole tacos are super easy to make! It’s pretty much just cooked chicken  mixed with mole sauce and thrown into warmed tortillas withal with your favourite taco fillings. 

I have in mind that of a good quality, having good taste coming from Mexico dressing that has complex, in-levels quality of tastes, and has been carefully gave care, training of young person, boiled slowly and worked over. Not so for my Chicken mole Tacos that have the help of the short time pot.

Representatively boiled slowly for hours, well the chicken mole tacos is made in an hour which amazingly surprise you.

Note: In my view use bone less chicken or as you prefer 

Time Taken

Preparation Time 

15 min 

Cook Time 

25 min 

Total Time 

40 min 

Course :-

Dinner , Lunch main 

Cuisine :-

Mexican 

Calories :- 

582kcal

Nutrition Fact :-

Chicken Mole Tacos For Instant Pots

Amount Per Serving

Calories 582 Calories from Fat 270

% Daily Value*

Total Fat 30g46%

Saturated Fat 9g45%

Cholesterol 115 mg 38%

Sodium 494mg21%

Potassium 806mg23%

Total Carbohydrates 52g17%

Dietary Fiber 11g44%

Sugars 12g

Protein 27g54%

Vitamin A80.7%

Vitamin C15.2%

Calcium 17.1%

Iron29.4%

Ingredients :-

  • 3 dried ancho chiles
  • 28 oz can 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
  • 1/4 cup 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 
  • 1/2 tsp kosher salt
  • 16 6-in. corn tortillas
  • 1/4 cup Cotija cheese crumbled
  • 1/4 cup cilantro leaves chopped
  • 2 limes cut into wedges

Instructions :-

1. In a bowl cover ancho chiles with boiling water and soak for 10 minutes. Drain and discard stems and seeds.

2.In a little sauté container toast the almonds and sesame seeds for 3 minutes. Put aside.

3.In a blender or sustenance processor include seeded chiles, tomatoes, onion, almonds, sesame seeds, chocolate, raisins, chicken stock, chipotles, and adobo sauce, cumin, cinnamon, Mexican oregano and garlic in a nourishment processor until smooth.

4.Season chicken with salt and place in an Instant Pot. Include mole sauce blend. Season chicken with salt and place inside Instant Pot. Pour in mole sauce blend. Cover, seal vent and hit Poultry setting, High Pressure, 25 minutes.

5.Open vent and enable steam to discharge. Evacuate chicken and place on a slicing board to expel bones. Save 2 measures of the mole sauce for another utilization. Shred chicken into vast pieces at that point come back to Instant Pot and mole sauce.

6.Toast and marginally scorch corn tortillas over medium-high specifically on the burner.

7.Top tortillas with chicken mole blend, cheddar, and cilantro. Present with lime wedges.

Leave a Reply

Your email address will not be published. Required fields are marked *