This Instant Pot pork mole is pressure cooked to perfection in a rich flavorful sauce with chili, spices and cocoa. The juicy tender meat is loaded with aroma, making you crave for more and more!
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What is mole?
Mole is a term used in Mexican cuisine to describe a type of sauce. While there are many types of mole, this version called ‘Poblano style’ is made primarily with chili, spices and cacao.
In the traditional recipes, the thick rich brown sauce is served over cooked meat rather than being cooked together with meat. Often times, tortilla, rice, or beans are served on the side.
What does mole taste like
Mole sauce is truly a parade of scents and flavors - there is sweetness from the cacao and honey, spiciness from the chili, smokiness, and also the nuttiness from nut butter.
The combination of spices may seem slightly unique at first (especially with the cocoa coming in), but it is just scrumptious. It is so complex and deep in flavor.
Instant Pot pork mole
To make things easier without sacrificing the taste, below recipe uses the Instant Pot. It allows you to cook without difficult techniques, or a day-long simmering.
Thanks to the pressure cooking, the pork comes out incredibly tender and juicy every single time. Also, the meat infuses the sauce perfectly making it ever so flavorful.
Ingredients for this recipe
- Pork tenderloin
- Salt
- Onion
- Garlic
- Oregano
- Cinnamon powder
- Ground cumin
- Ancho chilli pepper powder
- Smoked paprika powder
- Unsweetened cocoa powder
- Chicken or vegetable broth
- Tomato paste - or ketchup
- Honey
- Unsweetened peanut butter - or almond butter
How to make Instant Pot pork mole
1. Prepare the meat - Cut the pork tenderloin into 1½ inch cubes and rub in the salt.
2. Cook onion and garlic - Using sauté mode on the Instant Pot, cook them until fragrant.
3. Add spices - Add in the oregano, cinnamon, ancho chili pepper, smoked paprika, and cocoa powder. Cook until fragrant.
4. Add liquids - Add in the broth, tomato paste, honey, peanut butter into the pot and stir.
5. Add meat - Add in the pork cubes, and stir to coat the meat with the sauce.
6. Pressure cook - Pressure cook on high for 25 minutes. Release the pressure naturally for 10 minutes, then quick-release the remaining pressure.
7. Garnish - With toppings of your choice such as scallions, bell peppers, lime and cubed avocado.
*See below recipe card for detailed directions.
Frequently asked questions
Leftover pork mole can be stored in the fridge for up to four days, covered tightly. Microwave or reheat on the stovetop in a saucepan.
To make this pork mole non spicy, omit the ancho chili pepper. Use 3 tablespoons of smoked paprika instead of 2 tablespoons.
You may use pork loin instead of pork tenderloin! Since pork loin is slightly tougher, increase the pressure cooking time by three minutes (28 minutes).
More Instant Pot recipes
- Instant Pot Chicken Congee (Rice Porridge)
- Instant Pot Braised Pork Belly
- Instant Pot Beef Chili
- Soft and Juicy Instant Pot Meatballs
Recipe
Instant Pot Pork Mole
Equipment
- 1 x 6qt Instant Pot
Ingredients
- 2 pounds pork tenderloin about 2 strips
- 2 teaspoons salt
- 1 tablespoon olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 1 teaspoon oregano
- 1 teaspoon cinnamon powder
- 1 teaspoon cumin powder
- 2 tablespoons ancho chili pepper powder
- 1 tablespoon smoked paprika powder
- 2 tablespoons unsweetened cocoa powder
- 2 cups vegetable broth or chicken broth
- 1 tablespoon tomato paste or ketchup
- 1 tablespoon honey
- 2 tablespoons unsweetened natural peanut butter or almond butter
Instructions
- Cut the pork tenderloin into 1½ inch cubes, and place in a large bowl. Rub the salt into the meat and set aside.
- Heat the olive oil in the Instant Pot, using sauté mode. Cook the onion and garlic until fragrant.
- Add in the oregano, cinnamon, ancho chili pepper, smoked paprika, and cocoa powder. Cook for another minute.
- Add the vegetable broth, tomato paste, honey, and peanut butter into the pot. Stir gently.
- Add in the pork cubes, stir to coat the meat with the sauce.
- Close the lid and make sure the vent is in the sealing position. Pressure cook on high for 25 minutes. Release the pressure naturally for 10 minutes, then quick-release the remaining pressure.
- Garnish with toppings of your choice such as scallions, bell peppers, lime and cubed avocado.
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
An says
Thank you for breaking down all the steps, it can be done with your style of directions, and the eating with garnish reminded me of home with GrandMa. 😊
Natsuko says
Thank you for stopping by! I am grateful to hear that it brings back your memories 🙂 You can be as creative as you want with the toppings!