Step 1

In a bowl cover ancho chiles with boiling water and soak for 10 minutes. Drain and discard stems and seeds.

Step 2

In a small sauté pan toast the almonds and sesame seeds for 3 minutes. Set aside.

Step 3

In a blender or food processor add seeded chiles, tomatoes, onion, almonds, sesame seeds, chocolate, raisins, chicken stock, chipotles and adobo sauce, cumin, cinnamon, Mexican oregano and garlic in a food processor until smooth.

Step 4

Season chicken with salt and place inside Instant Pot. Pour in mole sauce mixture. Cover, seal vent and hit Manual setting, High Pressure, 25 minutes.

Step 5

Open vent and allow steam to release. Remove chicken and place on a cutting board to remove bones. If sauce is thin, cook on Sauté to reduce and thicken while you shred chicken.

Step 6

Shred chicken into large pieces then return to Instant Pot and mole sauce. Reserve 2 cups of the mole sauce for another use.

Step 7

Toast and slightly char corn tortillas on both sides over medium-high directly on burner or toast on both sides in a small skillet over medium heat.

Step 8

Top tortillas with chicken mole sauce, cheese, and cilantro. Serve with lime wedges.