Instant Pot Chicken Posole! A cross between a soup and a stew, posole is a classic slow-cooked Mexican dish that combines hominy (alkali-treated dried corn) and chicken or pork. In this simplified but equally delicious version, using an Instant Pot, as well as canned hominy, significantly speeds up the cooking time!! It’s delicious!
After what feels like a whirlwind of a few weeks. . I am finally able to take a breather and relax for a bit. And we leave for Hawaii on Wednesday .. hooray! I’ve been shooting videos, doing local events, doing some writing and client work and just taught an Instant Pot cooking class with Jonny Hunter.
Jonny Hunter owns and runs one of the best restaurants in Madison, WI: Forequarter. He’s not the one in the kitchen cooking, he’s more operational and overseeing everything. He’s the Culinary Director of the Underground Food Collective (which includes Underground Butcher, a “full-service whole animal butchery specializing in pasture-raised meat from local farms. Underground Butcher proudly provides cut-to-order steaks, beef, pork, lamb, goat, fowl, Underground Meats Charcuterie, handmade fresh sausages, in addition to a well-curated selection of cheese, wine, beer, grocery items & culinary accessories.” Underground Catering and Underground Meats.
Jonny is also the Transportation Chair of the Tenney Lapham Neighborhood Association and highly discourages the use of oven mitts. “Just use kitchen towels.”
More Instant Pot Recipes
Instant Pot Chicken Posole
If you have an Instant Pot, you simply must make this Instant Pot Chicken Posole!!! It’s so good!
Instant Pot Chicken Posole
Ingredients
- 2 lbs bone-in chicken thighs, or boneless, skinless chicken breasts
- Kosher salt and freshly ground pepper
- 2 tbsp extra-virgin olive oil
- 1 onion diced
- 3 cloves garlic finely chopped
- 1 can (25 oz.) hominy drained and rinsed
- 1.5 liters pork stock, or chicken stock
- 1/3 cup red chile pepper or jalapeño puree
To serve
- Dried oregano
- Thinly sliced red cabbage, radish, or chopped onion
- Lime wedges
- tortilla chips or strips
- fresh cilantro
- avocado chunks or slices
Instructions
- Season the chicken generously on both sides with salt and pepper. In an Instant Pot set to “sauté,” pour in the olive oil. Add in the onions and sauté for a few minutes.
- Add in the garlic, chicken and hominy. Let cook for a few minutes and then pour in the pork stock. Cover the pot with the lid, lock the lid into place and turn the valve to “sealing.” Set the Instant Pot to cook for on high pressure for 30 minutes.
- When the pressure cooking is complete, using a long wooden spoon or rubber spatula, move the valve to “venting” to manually release the steam. When the steam stops, carefully remove the lid and remove the chicken pieces to cool on a plate, then separate the meat from the bones, skin, and cartilage. Roughly shred the meat and discard the rest. *If using boneless, skinless chicken breast or thigh meat, you can skip this part.
- Stir in red chile pepper or jalapeño puree, when the flavor is developed; after just a few minutes, add the chicken meat back into the soup and simmer for an additional 2 to 3 minutes. Season with salt and pepper if needed.
- To serve, ladle the soup into individual bowls. Offer the oregano to sprinkle on top. Garnish with the cabbage and radish and lime wedges, and serve immediately. Enjoy!
