INSTANT POT® CHICKEN POZOLE

Instant Pot® Chicken Pozole image

This is a great Instant Pot® chicken pozole. Could also sub rotisserie chicken to make it faster. Optional toppings: sour cream, avocado, lime wedges, jalapeño, shredded cabbage, radish, grated cheese.

Provided by Erin

Time 1h10m

Yield 6

Number Of Ingredients 15

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Ingredients

1 tablespoon olive oil
1 medium onion, diced
4 cloves garlic, minced
1 (4 ounce) can chopped green chilies
1 tablespoon tomato paste
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons salt, or more to taste
2 teaspoons dried oregano
½ teaspoon chipotle chile powder, or to taste
2 pounds boneless, skinless chicken thighs
4 cups chicken broth
3 cups Cooked hominy
1 dried guajillo chile
1 medium lime, juiced

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and add onion and garlic; cook and stir until tender and fragrant, about 5 minutes. 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 guajillo chile, break in half and shake out the seeds. Either crumble/tear into small pieces or cut into small strips with kitchen scissors.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 14 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
Shred chicken with 2 forks. Add lime juice. Taste and adjust seasonings. Let sit on Warm setting until ready to serve.

Nutrition Facts : Calories 325.3 calories, Carbohydrate 19 g, Cholesterol 97.5 mg, Fat 14.6 g, Fiber 3.8 g, Protein 28.6 g, SaturatedFat 3.5 g, Sodium 2067.1 mg, Sugar 2.8 g