Enjoy a quick, delicious, and healthy dinner by making 10 Minute Mole Chicken Bowls with chicken, mole sauce, brown rice, quinoa, spinach and zucchini using a pressure cooker.
Why this recipe works:
- This recipe is quick, easy, healthy, and super satisfying.
- Boneless skinless chicken thighs cook in only 8 minutes when using the Instant Pot.
- The mole sauce is the only liquid added to the Instant Pot. All of that great flavor gets infused into the tender chicken, making it easy to shred.
- I buy a pre-cooked brown rice and quinoa blend at Costco. Using this makes this recipe extra quick and easy.
- The fresh spinach and zucchini don't require any cooking. Just toss them into the bowl!
Here's how to make it:
- Simply combine the chicken thighs and the mole sauce in your pressure cooker. I just bought a jar of mole sauce at the store. Close the lid, lock it, and cook on high pressure for 8 minutes.
- When it's done, release the pressure. Use a couple forks to shred the chicken while it's still in the pot.
- Add the zucchini, spinach, brown rice and quinoa. Stir and serve!
- Of course, you can serve these mole chicken bowls simply by layering the ingredients in a bowl, but I much prefer to mix it all together, even though it's not as pretty.
Scoop it into four bowls and you have a piping hot, perfectly spicy and delicious healthy dinner in 10 minutes flat!
Love quick and easy Instant Pot dinners?
Be sure to try these favorites that work exceptionally well on a busy weeknight:
10 Minute Mole Chicken Bowls
- 1 1/2 pounds skinless boneless chicken thighs
- 16 ounces mole sauce
- 1 large zucchini (cut into chuncks)
- 2 cups fresh spinach
- 8.5 ounces cooked brown rice
- 8.5 ounces cooked quinoa
- Place chicken and mole sauce in pressure cooker. Set to high pressure and cook for 8 minutes.
- To make the bowls, shred the chicken in the sauce and then combine it with the remaining ingredients. You can do this in individual bowls or throw all of it in the pressure cooker pot and stir it up before serving.
This post was originally created in September 2015 and has been updated with more information and cooking tips. Don't worry - I didn't change the recipe!