A simple easy recipe for Instant Pot Chicken Pozole that can also be made on the stove top. A healthy, delicious, Mexican-inspired weeknight dinner that can be made in 30 minutes! Gluten-free!
This hearty Mexican soup called Pozole is simple to make and full of delicious flavor! It will leave you feeling satisfied and full without being loaded up with fat or calories.
In this recipe I’ve substituted chicken instead of traditional pork. And the best part? It can be made in an instant pot or on the stovetop in a short amount of time. The soup actually tastes better and better over time, so make a batch ahead for midweek meals. You will feel comforted in knowing you have something nutritious and delicious waiting for you at home, when time feels short.
In this version of pozole, you can use canned hominy or dried hominy that has been pre-cooked. You don’t want to use the cooking liquid of dried hominy in the soup itself – so if using dried hominy, be sure to read the recipe notes. I will say, I’m partial to dried hominy because I love the toothsome texture. But the canned hominy is just fine too. We do it both ways at home! Using canned is obviously faster and more easily accessible.
How to make Chicken Pozole in an Instant Pot!
Have I ever told you that September is my favorite month of the year? I love how cool and delicious the night air feels. And I especially love the transition into cooking warmer things like soups and stews. There is something so cozy about it, so soothing in a way. Not just the eating… but the cooking itself.
Cooking can be so comforting. So grounding, especially this time of year.
It’s a lovely thing to feel, simply being present with the task at hand, just being with the onions, when you are chopping them. Just being with cooking itself. Like a meditation, relaxing, mind-clearing. A gift.
Take the moments when you can…
The Chicken Pozole is easy.
Serve it up with avocado, jalapeño, cilantro and a big dollop of sour cream.
The Chicken Pozole keeps for 5 days in the fridge ( if properly cooled).
How to properly cool soup:
To properly cool soup, place it uncovered in the fridge after it cools on the counter to roughly room temp (about an hour). Store it something where soup is not more than 4 inches deep. So a wide, shallow container is best. Leave it uncovered in the fridge until thoroughly chilled overnight, then cover.
To save time, sometimes, I actually store leftover soup in an 8-inch wide stainless pot. That way I can just move it directly from the fridge to the stove and save washing an extra dish. Get it? 😉
Ok enjoy!
xoxo
Instant Pot Chicken Pozole
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6
- Category: soup, stew, main
- Method: instant pot, stove-top
- Cuisine: Mexican
Description
A simple easy recipe for Chicken Pozole that can be made in an Instant Pot or on the stove top. A healthy, delicious, Mexican-inspired weeknight dinner that can be made in 30 minutes! Gluten-free! #instapot #instantpot #pozole #chickenpozole #rojo #weeknightdinner #mexican #healthy
Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 4–6 garlic cloves, rough chopped
- 4 ounce can diced green chilies
- 1 tablespoon tomato paste
- 1 tablespoon chili powder
- 2 teaspoons cumin
- 2 teaspoons dried oregano
- 2 teaspoons salt, more to taste
- 1/2 teaspoon chipotle powder, more to taste
- 2 lbs chicken whole thighs ( skinless, boneless)
- 4 cups chicken broth
- 3–4 cups cooked hominy -2 to 3 cans drained, or use pre-cooked dried hominy, see notes
- 1 dried Mexican Guajillo Peppers (optional)
- juice from one lime ( 2–3 tablespoons)
Optional Toppings : Sour cream, avocado, lime wedges, jalapeño, shredded cabbage, radish, grated cheese.
Instructions
- Set instant pot to “Saute” function ( If cooking on the stovetop see notes)
- Heat oil and add onion and garlic, stirring. Once tender and fragrant, 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 chilies, break them in half and shake out the seeds. Either crumble/tear into small pieces or cut into small strips with kitchen scissors.
- Give a good stir and set instant pot to “high”, for 14 minutes.
- Naturally release the pressure, and using two forks, shred the chicken.
- Add the lime juice. Adjust spice level and salt. If your hominy was not salted, you will most likely need more. As this sits on “warm”, flavors will meld and get better. Leftovers, even better!
- Serve with sour cream, avocado, lime, jalapeño or shredded cabbage. (I like sour cream)
Notes
Originally I tried making this with dried hominy and it didn’t cook all the way through. Then I read that you should discard water that dried hominy cooks in or soaks in. So I ended up using dried hominy that I cooked earlier (draining the cooking liquid). I loved the texture of the dried hominy best – little heartier and toothsome.
For a thicker soup, you could blend half or a third of the hominy with some broth. I prefer brothy soups, but I know, not everyone does. 😉
To cook on the stovetop, Just follow the same instructions, using a heavy bottom pot or dutch oven. Then simmer the soup ( covered) for 20-25 minutes, or until chicken thighs pull apart easily with a fork. After shredding the chicken, simmer for a few more minutes.
Keywords: chicken pozole, chicken pozole recipe, instant pot pozole, instant pot chicken pozole recipe, instant pot chicken soup, mexican chicken soup, hominy recipes
This recipe is AMAZING and versatile; I used boneless pork loin chops and it came out perfect. I will likely be canning some since my husband liked it so much. Thank you for sharing!
★★★★★
Excited to try this! I’ll definitely make as intended but I’m also bulk cooking for a film a crowd and the reviews are so great that I’m really wanting to add this to the list! We’ll have vegetarians – do you think jackfruit would be a good a good option here? Appreciate it!
Havent tried it with jackfruit- it sounds good though. I think you should probably test a small batch ahead thought to be sure. 🙂
I like very few soups, so this is the first soup I’ve ever made … But I’m writing this in such RIDICULOUS HEAVEN! I had to stop myself from running over to the neighbors’ with a bowl to share in my excitement. … Obviously that would be very strange and I shouldn’t do that. … Right? 😉 Hahaha thank you!
★★★★★
Hahaha! Love it!
Delicious and super fast/easy! I doubled chipotle powder and used a dried chipotle pepper (cuz that’s what I had on hand…plus we like SPICY!). It was great! Topped w avocado and sour cream. Will definitely make again.
★★★★★
This is my second time making this recipe and I really quite enjoy it! Flavors are great and the prep time is minimal. My husband, who lived in New Mexico for a few years, also approves!
★★★★★
I’ve made this many times before and it’s always a hit! My question for this round is, can I use frozen chicken thighs so I don’t have to venture out into Oregon’s hazardous air right now? Would I need to adjust the cook time?
Thanks in advance! 😊
★★★★★
Frozen is fine! Same time!
I’ve made this a bunch and my family loves it. But just to confirm: I don’t need to increase the cooking time if I use frozen chicken?
Technically you shouldn’t have to according to Instant Pot’s website but if it makes you nervous, increase by 1-2 minutes. 🙂
Haven’t tried the recipe yet, but will do so very soon. Response to Tamara…The instant pot (or any pressure cooker) spends a while heating to pressure cooker temperature (>212 deg F). Your chicken will be thoroughly thawed (and safe) by the time the cycle starts.
Love it!
★★★★★
This was so delicious and even tasted better the next day.
★★★★★
Thanks so much Diane- glad you liked it!
This looks awesome! Do you think I could sub pork loin for the chicken? If so, should I adjust the cooking time?
I think it would work fine! Keep cooking time the same – but cut up the loin into chunks. Hopefully it will shred easily.
This is my first time commenting on a recipe…this Pozole was amazing!!! I’m currently batch cooking for postpartum and I thought I’d give this a try. I put away 2/3 and ate the other third 🙂 I’ll be making another batch so I’ll have more stocked up and will add this recipe to my dinner rotation moving forward. Looking forward to trying your other recipes!!!
★★★★★
Thanks so much and happy you like it! Congrats to you!