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 stove top 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 throughly 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 fridge to the stove, and save washing an extra dish. Get it? 😉
Ok enjoy!
xoxo
Instant Pot Chicken Pozole
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
- Prep Time: 10
- Cook Time: 20
- Total Time: 30 minutes
- Yield: 6 1x
- Category: soup, stew, main
- Method: instant pot, stove-top
- Cuisine: Mexican
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 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 16 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 stove top, 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
really good. Had to purchase the guillah Peppers online so substituted Ancho peppers. Was really fine tasting, but will probably be better with the right peppers. Thank you.
★★★★★
Does the chicken need to be cooked prior going into the instant pot or can it be thawed chicken? Thank you!
No it goes in Raw!
If you double the recipe, do you need to adjust the cooking time?
Double-check that it will fit in your instant pot. If you have a 6 quart, it may not. You technically don’t need to increase time, but I would probably add a couple minutes if it were me.
This recipe is so tasty and isn’t difficult to make,
★★★★★
My first time using an instant pot and was pleasantly surprise. This recipe is amazing! I could not find dried guajillo peppers so I used dried California peppers, two of them. I also, usually use chicken breast and was surprised how tasty chicken thighs are in this soup. I will definitely make this again and again.
★★★★★
Great to hear your first time went well! Yes, I prefer using thighs in the Instant Pot, they stay so moist!
Excellent Pozole! Recipe was easy to follow and yielded 6 servings.
I got lots of compliments, even from my 7 year old. 🙂 I did not add the can of green chilies at the start, instead, left it as a garnish for the adults at the table. The level of spice was perfect for everyone.
★★★★★
Great to hear- thanks Becky!
I just made this, it’s amazing. Thank you for the recipe!
★★★★★
Thanks so much Lisa, so happy you liked it!
Just made this recipe to the tee and it turned out amazing! Thanks for the recipe!!!
★★★★★
So easy to make! Loved all of the flavors. This was my first attempt at posole, and it was an absolute hit! I didn’t find the peppers, although I had some tobassco and it did just fine as a substitute lol. I added 2 Roma tomatoes, diced for a little extra color. I will definitely make this again!!!
★★★★★
Great to hear and nice job on the improvising!
Absolutely love this recipe! Excellent flavor and so easy to make. A new “go to” dinner for sure.
★★★★★
Thanks for your comments and ratings Vicky- very appreciated. And so happy you enjoyed this Pozole! xoxo
I doubled the green chilies and guajillo peppers. Family LOVED it. Thanks!
★★★★★
Nice! Love that you bumped up the heat!
I made this tonight and it was great. I don’t usually use chicken thighs, but it was perfect. I’ll make this again!
★★★★★
thanks Margaret!
Thank you Sylvia, I finally found a Posole recipe that I nailed! My boys loved it. Making it for my parents on Saturday. 😁
Yay!!! Im so glad!
I grew in New Mexico and my mom would make pozole. This was amazingly fast and so good with the chicken thighs. I wasnt disappointed
★★★★★
Yay! Thanks Elena, I’m so glad you liked it!
I have made this recipe many times and is the BEST.
Easy to make and gets better with age.
A recipe staple.
★★★★★
I have made this three times now and it’s so good. One of the best things i have made in my instant pot. I was curious to try it with tripe and turn it into a menudo. Ever tried that? Curious how long to set it for if I try that. Thanks so much!
Hey Vince, thanks so much! I have not tried adding Tripe. Please let me know if you do and any tips or notes you can offer others would be helpful!
I’d been wanting to make pozole for a while…. This was my first attempt and it was soooo good 🙂 I topped mine with shredded cabbage, avocado and queso fresco.
★★★★★
Came across this recipe last minute. Seemed easy enough to follow so we went ahead and made it for Thanksgiving brunch. It was delicious! Didn’t have chipotle though but was still yummy 🙂
★★★★★
Awesome!! Glad you enjoyed it!
Excellent soup! Simple to make yet bursting with complex flavors.
I don’t usually buy chicken thighs but they are perfect for this recipe. With a long natural release I didn’t even have to shred. Just opened the pot, gave a brisk stir and soup was ready to serve.
Didn’t have any dried peppers or chipotle powder so replaced them with a rinsed and chopped canned chipotle in adobe sauce. Gave soup just the right amount of smokiness and heat. Lime pulls everything together so perfectly we completely forgot the add-ins! I enjoy soups of all textures but I think this one should really be kept brothy. Going to try precooking hominy for next time. Love, love, love this soup!
★★★★★
Thanks Madeline!
If we make this an 8 qt instant pot instead of a 6 qt is there any adjustments I need to make? It was fantastic by the way!
I think it should be fine!