For mole sauce, in a blender container or food processor bowl combine undrained tomatoes, onion, garlic, hot sauce, cocoa powder, raisins, sesame seeds, sugar, salt, chicken stock and spices. Cover and blend or process until the mixture is a course puree.
In a pressure cooker place chicken breasts and then sauce. Place lid on pressure cooker and set valve to sealing. Set cooker to cook for 8 minutes high pressure. Allow to natural release for 5 minutes before releasing the rest of the pressure.
Remove chicken from cooker. Press the sauté button and allow the sauce to cook for 5-7 minutes until the sauce has thickened.
Serve chicken with rice and beans and tortillas if you would like.
Notes
SubstitutionsIf you can't find fire roasted tomatoes you can use regular diced tomatoes.For the Mexican hot sauce, some of my favorite widely available brands are Cholula and El Yucateco.Make this in the slow cookerIf you want to make this mole in the slow cooker instead of the pressure cooker, omit the 1/2 cup chicken stock or water. Cook the chicken in the mole sauce for 4 hours. At the end of cooking, remove the chicken and mix together 1/4 cold water with 1/4 cup flour in a small bowl until you have a smooth paste. Add the paste to the mole sauce in the slow cooker and cook on high for 15-20 minutes.Top TipsAccording to the USDA chicken should be cooked to a minimum of 165℉ when measured at the thickest part and not touching the bone.A good meat thermometer will always be your friend when cooking meats to the perfect temperature. I use my Thermoworks thermopen all the time to make sure I don’t overcook or under cook my meat.If you find that your chicken breasts are slightly under cooked, allow them to sit in the sauce for a few more minutes checking frequently until the meat the temperature stated above.