Instant Pot Chicken Posole! You will be surprised at how delicious this simplified but equally delicious version is! We hope you try it!
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5 from 1 vote

Instant Pot Chicken Posole

We think using bone-in chicken thighs will give you a more flavorful posole but if you want to use boneless, skinless chicken breast, you certainly can. You can also use boneless, skinless chicken thigh meat. Prep time includes time for your instant pot to come to pressure. Every instant pot varies.
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 6

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!