Shredded (or not) Chicken Mole - Sara

1/2 Tbsp Extra-virgin olive oil
1 small yellow onion
2 cloves garlic
1 14.5 oz can fire roasted diced tomatoes
2 chipotle peppers in adobo sauce (not 2 cans of peppers, 2 peppers)
1/2 C toasted pepitas (pumpkin seeds) or toasted sliced almonds
1/4 C raisins
2 Tbsp unsweetened cocoa powder
1 tsp kosher salt
1 tsp cumin
1/2 tsp ground cinnamon
2 lbs boneless, skinless chicken breasts or thighs

This can be done in a Instant Pot or on the stove top.

Set a 6 qt or larger Instant Pot or similar electric pressure cooker to Saute. Add the olive oil. Once hot add the onion and saute until softened, 3 - 4 minutes. Add the  garlic and cook until just fragrant, about 30 seconds. Turn off the Instant Pot and remove the garlic and onions and clean it out.

Add the garlic, onions to a blender and the tomatoes, Chipotle peppers, pepitas, raisins, cocoa powder, salt, cumin and cinnamon. Blend until smooth.

Lightly coat the Instant Pot with non-stick spray and place the chicken in the pot. Pour the sauce over the top and do not stir. Cover and seal the Instant Pot and cook on High pressure for 8 minutes for breasts or 10 minutes for thighs. Vent immediately.

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 pot to catch any splatters.
If you want, while the sauce cooks shred the chicken with two forks. Or leave the chicken pieces whole. Return the chicken to the pot and mix with the thickened sauce.

Serve over rice or in enchiladas or tacos. Top with chopped cilantro, avocado, sliced radishes, cheese, however you will enjoy them.

You can also not shred the chicken and serve it whole with the sauce