Instant Pot Chicken Mole Tacos

These Instant Pot Chicken Mole Tacos are a quick and tasty way to make a meal. The mole sauce and tender shredded chicken go well together. With their crispy texture, the air-fried tortillas go well with the slightly sweet and savory mole. Add your favorite taco toppings to make dinner more filling.

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 1 cup mole sauce
• 1/2 cup chicken broth
• 1 tsp cumin powder
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/2 cup diced red onions
• 1/4 cup chopped cilantro
• 1/2 cup queso fresco cheese optional
• Lime wedges for garnish

Instructions:

Season the chicken thighs with cumin powder, chili powder, garlic powder, onion powder, salt, and pepper

In the Instant Pot, combine the mole sauce and chicken broth

Add the seasoned chicken thighs to the Instant Pot

Seal the Instant Pot and cook on high pressure for 15 minutes

Allow for a natural release of pressure for 10 minutes, then manually release any remaining pressure

Remove the chicken from the Instant Pot and shred it using two forks

Return the shredded chicken to the mole sauce in the Instant Pot and stir to coat

Warm the corn tortillas in an air fryer at 350F 175C for 2-3 minutes until they become crispy

To assemble the tacos, place a spoonful of the chicken mole mixture on each tortilla

Top with shredded lettuce, diced tomatoes, diced red onions, and chopped cilantro

If desired, sprinkle queso fresco cheese on top of the tacos

Serve the Instant Pot Chicken Mole Tacos with lime wedges for garnish

Enjoy your delicious and easy-to-make chicken mole tacos