Everyone's favorite snack dinner just got a smoky upgrade with the addition of warm, chocolaty mole sauce. The chicken gets a rich braise in the Instant Pot, making for an extra-tender topping for chips. Serve with all the fixins—fresh avocado, salty Cotija cheese, and spicy-sweet candied jalapeños—to finish this feast-worthy favorite out. You can make the chicken mole ahead of time and add to the nachos just before serving.
1 ancho chile (about 1/2 oz.)
1/2 cup chopped yellow onion (from 1 small onion)
1 (14.5-oz.) can no-salt-added whole tomatoes, undrained
2 canned chipotle peppers in adobo sauce, chopped, plus 2 Tbsp. adobo sauce
Place ancho chile in a bowl of hot water; let stand 10 minutes. Drain; remove and discard stem and seeds. Transfer chile to a blender with onion, tomatoes, chipotle peppers, adobo sauce, chocolate, 2 tablespoons water, almonds, raisins, cumin, salt, and cinnamon. Process until smooth, about 45 seconds; set aside.
Place chicken thighs in a 6-quart programmable electric pressure cooker; pour mole sauce over chicken, and toss to coat. Close and lock lid of cooker; turn pressure release valve to sealing position. Program cooker to cook on Manual on High Pressure for 15 minutes. Turn pressure valve to the venting position to quickly release pressure (steam) from cooker until float valve drops. Carefully remove lid. Remove chicken from sauce in cooker. Remove meat from bones, and shred. Program cooker to Sauté on Less heat; cook sauce, stirring occasionally, until slightly thickened, about 5 minutes. Return shredded chicken to cooker; cook until heated through, about 1 minute.
Spread tortilla chips on an aluminum foil-lined baking sheet. Top with chicken mixture, jalapeño slices, crema, cheese, avocado, radishes, and cilantro. Serve with lime wedges.
This recipe was developed using the Instant Pot IP-DUO60 V2 pressure cooker.