Step 1

Place stock, tomato puree, onion, raisins, cocoa, cumin, cinnamon, chocolate, garlic, chipotle chile, ancho chile, 1/4 cup of the olive oil, 1/4 cup of the pumpkin seeds, and 1 teaspoon of the salt in a blender. Process until smooth, scraping down sides of blender as necessary.

Step 2

Set Instant Pot to SAUTÉ setting. Add 2 tablespoons of the oil. Sprinkle chicken with remaining salt. Cook 4 of the chicken thighs, skin side down, until browned, 4 to 5 minutes. Flip, and cook to brown other side, 2 to 3 minutes. Transfer browned chicken to a plate; repeat with remaining oil and chicken. Place all browned chicken back in Instant Pot. Pour mole sauce over chicken. Turn Instant Pot off.

Step 3

Cover cooker with lid, and lock in place. Turn steam release handle to SEALING position. Set to HIGH pressure, and cook 25 minutes. Carefully turn steam release handle to VENTING position, and let steam fully escape. Carefully remove lid from cooker. Place chicken on a platter. Spoon sauce over top. Sprinkle with remaining pumpkin seeds.