I just made the sauce and it's amazing - can't stop liking my spoon!

 From That's Delicious

Instant Pot Chicken Mole

4.76 from 57 votes

Easy Instant Pot Chicken Mole from scratch! Quick recipe that tastes authentic but is made fast in the Instant Pot. Use this delicious shredded chicken for Mexican enchiladas, tacos, rice, and more.

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PREP:15 mins

COOK:35 mins

TOTAL:50 mins

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SERVINGS: 4 –6 servings

Ingredients

  

• 1/2 tablespoon extra-virgin olive oil
• 1 small yellow onion chopped
• 2 cloves garlic roughly chopped
• 1 can fire-roasted diced tomatoes (14.5 ounces)
• 2 chipotle peppers in adobo sauce NOT two cans, just 2 peppers
• 1 tablespoon adobo sauce from the can of chipotle peppers
• 1/4 cup toasted pepitas or toasted sliced almonds
• 1/4 cup raisins
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 2 pounds boneless skinless chicken breasts or thighs

FOR SERVING:

• Prepared brown rice or tortillas whole wheat or corn
• Your favorite toppings: freshly chopped cilantro, avocado, sliced radishes, chopped almonds or pepitas, cheese, etc!

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Instructions

 

• Set a 6-quart or larger Instant Pot or similar electric pressure cooker to SAUTE. Add the olive oil. Once hot, add the onion and sauté until softened, about 3 to 4 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Turn off the Instant Pot and scrape the onion and garlic into a blender. Return the insert to the pot and set back to SAUTE. Add a few splashes of water, scrape up any browned bits, and discard them. You want the bottom of the Instant Pot to be fairly clean so that it does not burn. Turn off the Instant Pot.
• To the blender with the onions, add the tomatoes, chipotle peppers, adobo sauce, pepitas, raisins, cocoa powder, salt, cumin, and cinnamon. Blend until smooth.
• Lightly coat the Instant Pot with nonstick spray and place the chicken in the Instant Pot. Pour the sauce over the top and do not stir. Cover and seal the Instant Pot. Cook on HIGH pressure for ***8 minutes (for chicken breasts) or 10 minutes (for chicken thighs). Vent immediately. ***NOTE - this timing was way off for me. But I used frozen chicken breasts. I just used the poultry option on the instant pot.
  
  
  
  
• Remove the chicken to a plate. Turn the Instant Pot to SAUTE and bring the sauce to a simmer. Let bubble, stirring occasionally, until the sauce is rich and thick, about 10 minutes. Place a layer of paper towels over the top as the sauce cooks to catch any splatters. While the sauce cooks, shred the chicken with two forks. Return the chicken to the pot and toss with the thickened sauce. Enjoy with any desired toppings over rice, as a filling for tacos or quesadillas, over nachos, or right out of the Instant Pot with a fork.

Notes

• To make in a slow cooker: I have not tried this method myself, but if you'd like to adapt the recipe for the crock pot, here's what I would recommend. Saute the onions and garlic in a skillet instead of the Instant Pot and proceed with the rest of step 1 and 2 to make the sauce. Place the chicken and sauce in the slow cooker as directed in step 3 and cook for 1 1/2 to 2 1/2 hours on high or 4 to 5 hours on low. After the chicken is cooked, transfer the sauce to a saucepan to reduce.

Roasted Tomato Marinara Sauce

This is the best 'save the summer garden' recipe ever! I made many batches of it last summer and enjoyed it all winter.

I quadrupled the batch and froze 2 cup portions in freezer bags.

This year (2022) I bought the 'souper' ice cube trays that make 1 cup and half cup 'cubes' of marinara sauce. I pop out the cubes and story them in freezer bags

Ingredients:
About 15 medium sized tomatoes, halved or quartered (no need to peel) (I just fill up a 9x12 pan)
1 cup fresh basil
1 sprig fresh rosemary
1 Tbs salt
1/4 cup olive oil
2 heads garlic
2 medium onions, quartered

Mix everything except garlic. Put in 9x13 pan.

Cut garlic heads (unpeeled) in half (cross sectional) then place them in the tomato mixture, burying them slightly.

Roast uncovered at 400 degrees for an hour. Turn off oven and leave pan in for at least another hour.

Cool. Pick garlic out of pan and squeeze so roasted cloves pop out. Discard shells. Discard rosemary, but leave in basil.

Blend or puree mixture. 

I like to freeze it to use all winter long as pasta sauce, pizza sauce and tomato soup (add cream, milk or coconut milk).

Yummy soup from SimplyHappyFoodie 

https://www.simplyhappyfoodie.com/instant-pot-hamburger-soup/#wprm-recipe-container-5978

Instant Pot Hamburger Soup

Prep Time

15 mins

Cook Time

15 mins

Total Time

45 mins

 

Instant Pot Hamburger Soup is a comforting classic ground beef stew made with simple, tasty ingredients. This pressure cooker hamburger soup is a family favorite!

Course: Dinner, Soup

Cuisine: American

Keyword: instant pot soup recipes, pressure cooker hamburger soup

Servings: 6 - 8

Calories: 198 kcal

Author: Sandy Clifton

Ingredients

• 1 lb Lean Ground Beef (I like using 90% lean for this recipe)
• 1 Onion, diced
• 3 lrg Carrots, chopped large (or a small bag of baby carrots)
• 4 med Potatoes, chopped large
• 3 cups Beef Broth
• 1 packet Onion Soup Mix
• 1 Bay Leaf
• 1½ teaspoons Italian Seasoning
• 2 teaspoons Garlic Powder (or 3 cloves garlic, minced)
• 1 teaspoon Salt
• ½ teaspoon Pepper
• 1 Tablespoon Worcestershire Sauce
• (1) 14 oz can Diced Tomatoes (with juice)
• (1) 6 oz can Tomato Paste
• 3 cups Frozen Mixed Vegetables (with corn, green beans, etc.)

Instructions

1. Turn the pot on to the Sauté setting. Add the ground beef and the onions. Cook, stirring occasionally, until the meat is cooked. Don't break up the meat completely, as some bigger chunks are nice in the soup.

2. Add the chopped carrots and potatoes, beef broth, onion soup mix, bay leaf, Italian seasoning, garlic powder, salt, pepper, and Worcestershire sauce. Stir.

3. Dump the can of diced tomatoes and tomato paste on top and do not stir.

4. Close the lid and set the steam release knob to the Sealing position.

5. Cancel the Sauté setting. Press the Pressure Cook/Manual button or dial and then the +/- button or dial to select 7 minutes. Make sure it is set to High pressure. It will take several minutes to come to pressure.

6. When the cooking cycle is finished, let the pot sit undisturbed for 15 minutes (15 minute natural release). Then carefully, in short bursts at first,  release the remaining steam manually, by turning the steam release knob to the Venting position.

7. Stir the soup well to incorporate the tomato paste. 

8. Then stir in the frozen vegetables and let sit for a few minutes before serving. The veggies will cook in the heat of the hot soup.

9. Serve hot with some nice crusty bread!