Instant Pot® Chicken Pozole

This is a great Instant Pot® chicken pozole. Could also sub rotisserie chicken to make it faster. Optional toppings: sour cream, avocado, lime wedges, jalapeño, shredded cabbage, radish, grated cheese.

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 325 Calories

Ingredients

• 1 tablespoon olive oil
• 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 4 cups chicken broth
• 2 teaspoons dried oregano
• 1 tablespoon chili powder
• 2 pounds boneless, skinless chicken thighs
• 1 medium onion, diced
• 1 medium lime, juiced
• 2 teaspoons cumin
• 1 (4 ounce) can chopped green chilies
• 2 teaspoons salt, or more to taste
• ½ teaspoon chipotle chile powder, or to taste
• 1 dried guajillo chile
• 3 cups Cooked hominy

Recipe Instructions

Step 1

Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Step 2

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 14 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and add onion and garlic; cook and stir until tender and fragrant, about 5 minutes. Add green chilies and tomato paste. Add chili powder, cumin, salt, oregano, and ground chipotle. Add chicken, broth, and cooked hominy. If adding the dried guajillo chile, break in half and shake out the seeds. Either crumble/tear into small pieces or cut into small strips with kitchen scissors.

Step 4

Shred chicken with 2 forks. Add lime juice. Taste and adjust seasonings. Let sit on Warm setting until ready to serve.