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Instant Pot Verde Posole

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PREP TIME
20 min
COOKING TIME
40 min
TOTAL TIME
65 min
SERVINGS
8 servings
Dinner Mexican
Instant Pot Verde Posole
Ingredients
  • 1 pound tomatillos, husked and chopped
  • 1 large poblano pepper, seeded and chopped
  • 1 large jalapeno pepper, seeded and chopped
  • 1 small bunch fresh cilantro, stems removed
  • 1 lime, juiced
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 pounds skinless, boneless chicken breast, cubed
  • 1 small onion, chopped
  • 2 teaspoons Mexican oregano
  • 1 teaspoon ground cumin
  • 3 (15.5 ounce) cans white hominy, drained
  • 3 cups chicken broth
Instructions
1
Combine tomatillos, a roasted poblano pepper, jalapeno pepper, cilantro, lime juice, and minced garlic in a blender; blend until smooth. Set salsa verde aside momentarily
2
Heat the multi-functional pressure cooker, such as Instant Pot, and activate its Saute function. Add a generous amount of olive oil, chicken breast or thighs, diced onion, dried oregano, and ground cumin; cook for 5 minutes, stirring occasionally. Add the prepared salsa verde, hominy, and chicken broth; stir to combine thoroughly
3
Close and secure the lid. Choose the Manual function as instructed by the manufacturer, set the timer for 20 minutes, and wait patiently. Allow 15 minutes for the pressure to build up
4
Release the pressure carefully using the quick-release method, as specified by the manufacturer's instructions, approximately 5 minutes. Unlock and carefully remove the lid. Serve posole into individual bowls