This Easy Instant Pot Mole Sauce is packed with rich flavors and the perfect amount of sweet and heat! Plus it’s healthy, vegan and gluten-free!
Hey guys! Do you like to mole mole?? Because I like to mole mole. Please tell me you’re picturing the lemurs from that cartoon Madagascar movie and that I am not alone. Please?
Also, truth time, I had to look up what kind of animal was singing “I like to move it, move it” before typing this. Why in the hell did I think it was a meerkat?
Anyway, let’s get on to this recipe. As you may remember me mentioning in my 21 Day Fix Mole Chicken Chili post, I freaking LOVE mole sauce. The sweet, the heat, the depth of flavor… Gah! It’s so good!!
In fact, this mole sauce recipe is basically the same mole sauce from that post, converted to the Instant Pot (<- affiliate link in case you want to check it out) – though I’ve included stove top instructions for you non-IPers. Mole is one of those things that tastes even better cooked in the IP and I was so pumped at how well it worked out when I tested it.
I tried to answer any questions I thought you guys might have below in my Q&A section, plus you’ll find a ton of great ideas to use this easy mole sauce in!
What is mole sauce?
Mole is a Mexican sauce that usually contains chile peppers, chocolate, nuts, seeds, spices and sometimes even fruit, like raisins and plantains. Traditional moles can take many hours and in some cases even days and have between 20 and 30 ingredients! This delish and easy mole is still packed with flavor, but with fewer ingredients and in a fraction of the time. A cheater’s mole, if you will. 😉
What does mole sauce taste like?
There are so many things going on this sauce that it’s hard to describe, but if I had to, I would say that it’s rich, spicy and a little sweet!
What kinds of peppers are used in mole sauce?
Usually pasilla negro, ancho and mulato peppers. My recipe calls for pasilla (mostly because that’s what I was easily able to get my hands on while testing), but you could substitute ancho or mulato chiles for the pasillas if that’s what’s at your store or even if you just want to switch things up! And hey, if you really want to go the extra mile you can try making it with a little of all 3!
Is this easy Instant Pot mole sauce spicy?
Well, that really depends on your chiles. Every time I make this (even buying my pasillas at the same place from the same company) the heat level is a little different. I will say that made as is (without the added cayenne), my kids can usually eat it, and they can’t handle spicy foods. If you want yours spicier, you can add some cayenne as I mentioned, or a little chipotle in adobo would be great, too!
Is mole sauce healthy?
Yes! Well, usually. And this one definitely is. This recipe is perfect for the 21 Day Fix (container counts included in post!) and for Weight Watchers. Bake some chicken in this healthy mole sauce and you’ve got a 3 point entree, WW peeps!
Is this quick mole sauce recipe vegan?
Yes! Just make sure that you make it with vegetable broth instead of chicken broth.
Can I make healthy mole sauce on the stove top?
Yes! I’ve included stove top directions in the recipe card, it’s super easy, just not quite as quick as the IP 😉
Can I make this easy mole sauce recipe in a slow cooker?
Yes! I would put everything that gets cooked in the Instant Pot – onions, garlic, broth, chiles (skipping the onion and garlic saute step) into the slow cooker and cook on low for 4 hours. Then add the remaining ingredients and bump it up to high for 30 minutes or until everything is soft enough to blend, then blend!
Can this easy Instant Pot mole sauce be frozen?
Absolutely! This recipe makes quite a bit of sauce and it freezes beautifully. It’s so great for meal prep! And since I also prep chicken and freeze it, pulling one serving of chicken and one serving of mole sauce out of the freezer is a great start to an amazing lunch or dinner!
What are some mole sauce uses?
I have SO many great ideas for this! I’ll definitely be getting some full recipes up on the blog, but here are some ideas for now:
- Stir some into your favorite chili or soup.
- Use it to cover some enchiladas with.
- Toss some of this with my pulled pork for some mole pork sandwiches (omg omg omg).
- Drizzle some on some roasted veggies for an awesome side dish.
- Use it to baste grilled or baked meats like chicken and pork or even fish!
- Stir some into some prepped quinoa or brown rice.
- Mole nachos! Make some of these easy baked tortilla chips, drizzle with some mole, plain greek yogurt, pico, avocado and cilantro. You guys, I’m so freaking hungry.
Hope you guys love this one as much as we do and find tons of fun, creative uses for it! If you think of something amazing that I haven’t thought of, please let me know in the comments!
If you make this easy Instant Pot Mole Sauce recipe be sure to snap a pic and tag me @thefoodieandthefix or use #thefoodieandthefix on Instagram so I can check it out! It makes me ridiculously happy to see what you guys are making 🙂
Don’t forget to pin this 21 Day Fix Mole Sauce to Pinterest! ↓
How to make mole sauce:
- 2 cups white onion, chopped
- 2 cloves of garlic, minced
- 1 3/4 cup low-sodium chicken broth (or vegetable broth if you want it to be vegan)
- 5 dried pasilla chiles* (a 2 oz package), broken into pieces, seeds removed
- 2 corn tortillas, torn into small pieces
- 1/4 cup peanut butter
- 2 Tbs mini semi-sweet chocolate chips
- 2 Tbs raw sugar
- 1 tsp oregano
- 1 tsp cocoa powder
- 1/2 tsp cinnamon
- 1/2 tsp salt
- black pepper, to taste
- cayenne pepper, to taste (optional - you may not need it depending on the heat of your chiles!)
- Turn on the saute function. Spray Instant Pot liner with olive oil cooking spray and saute the onions for a few minutes or until they start to get a little color and soften. Add the garlic and cook for another minute.
- Add the chile pieces and broth. Turn off the saute function, put the lid on and set Instant Pot to manual (or pressure cook, depending on your model) for 8 minutes with a quick release after cook time.
- Once the pressure has been released, stir in the remaining ingredients (except cayenne), saute for another minute, and add contents to a blender and blend until completely smooth.
- Taste to see if you want it spicier and add some cayenne if you do!
- Spray a large heavy saucepan with olive oil cooking spray and heat to medium heat. Add the onions, saute until translucent, 5 minutes or so. Stir in the minced garlic and cook for another minute.
- Add the chiles and the chicken broth and bring to a boil and cook until the onions and peppers are soft. Once they are, stir in the remaining ingredients (except cayenne) and let cook for another 5 minutes or until everything in the pan is super super soft so it'll blend well.
- Put the contents into a blender and blend until completely smooth.
- Taste to see if you want it spicier and add some cayenne if you do!
*can sub 2 oz dried ancho chiles
21 Day Fix Container Counts per Serving: 1/4 Yellow, 1 Tsp and 1 sweetener teaspoon
Weight Watchers Freestyle Points: 3
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Nutrition Information:Yield: 11 Serving Size: 1/4 cup
Amount Per Serving: Calories: 82Total Fat: 4gCarbohydrates: 10g