Chicken Mole

1. In a bowl cover ancho chiles with boiling water and soak for 10 minutes. Drain and discard stems and seeds.
2. In a small sauté pan toast the almonds and sesame seeds for 3 minutes. Set aside.
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.
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.
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.
6. Shred chicken into large pieces then return to Instant Pot and mole sauce. Reserve 2 cups of the mole sauce for another use.
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. 
8. Top tortillas with chicken mole sauce, cheese, and cilantro. Serve with lime wedges.

Stove Top

1. Cook the mole sauce for 3 1/2 hours covered on low heat adding water to loosen sauce if needed. Add the chicken in last hour of cooking. Remove chicken and shred meat. Return to mole and serve.