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Instant Pot Chicken Chile Pozole

A rich broth filled with chicken, hominy, cilantro, and fresh lime juice. The flavors come together so nicely in this chicken chile pozole soup!
Prep Time 10 d
Cook Time 10 hrs
Course dinner, lunch, Main Course, Soup
Cuisine Mexican
Servings 6 portions


  • Instant Pot


  • 1 yellow onion diced
  • 1/2 Tbsp Garlic minced
  • 2 tsp Cumin
  • 6 cups Organic Chicken Broth or Bone Broth
  • 2 cups Hominy
  • 3 lbs Organic Chicken Thighs
  • 1 tsp Sea Salt
  • 3 cups Salsa Verde

Optional Toppings***

  • 1/2 cup Cilantro minced
  • 1 Lime sliced
  • 5 Radishes sliced into match sticks
  • 1 jalapeno sliced


  • Heat the oil in the instant pot on saute, add the onion and cook until tender, about 3-5 minutes, before adding the garlic and cumin.
    Cook until fragrant, about a minute, make sure it doesn't start to burn. Add the broth, chicken, oregano and salsa verde to the instant pot and place on slow cook for 10 hours.
    I opted for this because I wanted to cook low and slow to get the most tender chicken.
    Once done shred the chicken, I love throwing it in my kitchen-aid. It seriously shreds in seconds. Once shredded place the chicken back in the broth. Add hominy and allow to heat up 5-10 minutes.
    Portion soup into bowls and add your toppings. Enjoy!
Keyword Chicken, Chile, Pozole, Soup