Happy March! Spring is in the air and it makes me crave a bright, light and slightly spicy soup! I was introduced to Chicken Pozole for the first time shortly before the Christmas holiday (how on earth did I go almost 47 years without tasting this is beyond me) and I was smitten! I loved everything about the soup and I couldn’t stop thinking about how I could create a version that would be super easy, flavorful and fast! Meet my Instant Pot Chicken Pozole Soup! This can be made on the stove top or even the crock pot! Most soups are very versatile in that regard. I wanted this to be one of those soup dinners that hardly takes any time to whip up and that’s why I developed it for the Instant Pot. Get creative with your toppings and enjoy a refreshing bowl in preps for Spring! It’s almost here!!
Instant Pot Chicken Pozole Soup
6
servings10
minutes20
minutesIngredients
1 Tbsp 1 Olive Oil
1 1 Yellow Onion
1.5 – 2 lbs 1.5 – 2 Boneless Skinless Chicken Thighs
3 cloves 3 Minced Garlic
2 tsp 2 Cumin
1 tsp 1 Oregano
25 oz 25 Can of Hominy
16 oz 16 Jar of Salsa Verde
32 oz 32 Chicken Stock
1 1 Lime
S&P to taste
Avocado, Lime, Cilantro and Tortilla strips to top
Directions
- Set Instant Pot to saute and add 1 tablespoon of olive oil. Add diced onion and saute until translucent.
- Add cubed chicken and S&P to taste.
- Add garlic and brown chicken
- Once chicken is mostly cooked, turn off saute. Add hominy, salsa verde and chicken stock
- Place lid on and set pressure to 8 minutes. Once finished, quick pressure release, remove lid and squeeze in the juice of one lime.
- Ladle in bowls and top with your favorite toppings!
Recipe Video
Notes
- For the stove top, the directions remain the same up until you add the stock. Bring soup to hard simmer and place lid on. Turn to low and simmer for 30 minutes to an hour.
- For crock pot, saute onion, chicken and garlic together. Once chicken is mostly cooked, remove and add to crock pot with hominy, stock and salsa verde. Cook on low for 6-8 hours. Finish with fresh squeezed lime.
I love this recipe but did you just add the oregano and cumin? They were not there before.
I sure did. I think it adds even more depth of flavors. You don’t need to add them as it is perfectly D to the LISH without, but I’m always looking for ways to elevate flavor. Thanks for the message and glad you enjoy the soup😃
I have passed this recipe to so many people they just love it!! Where can I find more favorites of yours? I’m a big soup fan!! When do you add the oregano and cumin it’s not in the instructions??
I add it right after my chicken is browned and I’m ready to add the hominy, broth and salsa verde. Thank you so much for sharing my recipe! I have more soup recipes on my site and more to come!
Ok thank you!! Love this recipe it’s a staple in my house for sure!!
So thankful you’re loving it! I just made it this past week again! It’s the soup I make the most in my house for sure. If you haven’t tried my chipotle turkey skillet chili, you should give it a try next! It’s another super easy weeknight staple!
Awe thank you I’ll check it out
Another question for you I don’t have boneless chicken thighs can I just stick my bone in chicken thighs in the pressure cooker and just cook it so it’ll make a nice broth as well? Usually when you use bone in it does make a nice broth so I wanted to find out if that is OK and if I need to adjust the cooking time?
Yes, you can. You’ll just need to fish out the skin and bones once it’s done, but I don’t see why you couldn’t. 😊