Instant Pot Pozole Verde is an exceptionally flavorful and wonderfully comforting Mexican stew that brings the vibrant tastes of traditional cuisine right to your kitchen, all with the convenience of a pressure cooker. This recipe focuses on a “verde” (green) variation, featuring tender shredded chicken and hearty hominy simmered in a zesty, bright green broth. It’s a perfect culinary solution for those busy weeknights when you crave something warm, nourishing, and deeply satisfying without spending hours over a hot stove.
Pozole, a celebrated Mexican stew, typically comes in red (rojo) or green (verde) variations. Our Instant Pot Pozole Verde recipe highlights the fresh, tangy notes of green ingredients like tomatillos, poblano chiles, and a splash of lime. By utilizing chicken instead of the more common pork, we create a lighter yet equally rich and satisfying dish that cooks in a fraction of the time. The magic of the Instant Pot truly shines here, transforming tough hominy and chicken into perfectly tender components, ensuring an authentic taste and texture that usually requires much longer simmering.
Content Covered Here
Why Instant Pot Pozole Verde is a Must-Try
There are countless reasons why this Instant Pot Pozole Verde has become a household favorite. It’s more than just a quick meal; it’s a culinary experience that delivers on flavor, convenience, and authenticity.
- Unbeatable Time-Saving Convenience: One of the primary advantages of preparing Pozole in an Instant Pot is the dramatic reduction in cooking time. Traditional pozole often requires hours of simmering to achieve rich flavors and tender meat. Our pressure cooker method condenses this process significantly, allowing you to enjoy a complex and deeply flavorful stew in a fraction of the time. This makes it an ideal choice for busy weeknights when you still want a homemade, hearty meal without the long wait.
- Perfectly Tender Chicken Every Time: The Instant Pot excels at creating exceptionally tender meats. In this recipe, boneless, skinless chicken thighs become incredibly succulent, easily shredding with just two forks. The pressure cooking environment ensures that the chicken absorbs all the aromatic flavors of the broth and spices, resulting in juicy, melt-in-your-mouth pieces that elevate every spoonful of this stew.
- Vibrant “Verde” Flavor Profile: The “verde” aspect of this pozole is what truly sets it apart. Instead of a chile-based red sauce, we embrace the bright, tangy essence of fresh tomatillos and earthy poblano chiles. This combination yields a refreshing and piquant broth that is both invigorating and deeply satisfying. It offers a wonderful contrast to the richness of the chicken and hominy, creating a harmonious balance of flavors that will delight your palate. It’s a fantastic way to explore the diverse and delicious spectrum of Mexican cuisine.
Essential Ingredients and Clever Substitutions
Crafting the perfect Instant Pot Pozole Verde begins with selecting fresh, high-quality ingredients. Here’s a closer look at what you’ll need and how you can adapt the recipe to your pantry or preferences.
- Tomatillos: These small, green, husk-covered fruits are the cornerstone of any authentic salsa verde, lending a distinct tartness and vibrant green color to the pozole. When shopping, look for firm tomatillos with tight-fitting husks. If fresh tomatillos are unavailable, a high-quality jar of salsa verde (green salsa) can be an excellent substitute, providing a similar flavor profile and convenience.
- Poblano Chiles: Known for their mild heat and rich, earthy flavor, poblano chiles add depth without overwhelming spiciness. They are crucial for building the complex verde base. For those who prefer more heat, jalapeños or serrano peppers can be used as a substitute, but be mindful of their increased intensity.
- Boneless, Skinless Chicken Thighs: We recommend chicken thighs for their incredible flavor and tenderness when cooked under pressure. They hold up beautifully in the stew and shred easily. However, this recipe is incredibly versatile. If you prefer, you can use pork shoulder (pork butt), cut into 1-2 inch pieces, for a more traditional pozole experience. Simply adjust the cooking time slightly for pork if needed.
- Hominy: These plump, nixtamalized corn kernels are a signature ingredient in pozole, offering a unique chewy texture and hearty substance to the stew. Canned hominy is perfectly acceptable and widely available; just remember to drain and rinse it thoroughly before adding to the pot. If you desire a thicker, more substantial stew, feel free to add an extra can of hominy.
- Chicken Broth or Stock: The liquid base for our pozole. Good quality chicken broth or stock will enhance the overall flavor. If you prefer a soupier consistency, don’t hesitate to add an extra cup or two of broth to achieve your desired preference.
- Aromatics and Spices: Fresh garlic and onion form the aromatic foundation, while dried oregano and ground cumin provide essential earthy, savory notes that are characteristic of Mexican cuisine.
Recipe Variations to Customize Your Pozole
One of the joys of cooking is the ability to adapt recipes to suit your personal taste. Here are some fantastic variations to make this Instant Pot Pozole Verde uniquely yours:
- Enhance the Salsa Base: For an even fresher and more herbaceous flavor, blend some fresh chopped cilantro directly into your tomatillo salsa base. This adds a bright, aromatic punch.
- Turn Up the Heat: If you love a spicy kick, consider adding chili powder, a diced jalapeño, or even a serrano pepper (with seeds and membranes intact for maximum heat) to the salsa mixture before blending. Alternatively, replace poblano chiles with green chili peppers for a noticeable increase in spiciness. You can also use a medium or hot salsa verde if substituting for tomatillos.
- Boost Protein and Creaminess: For a richer, more substantial stew, stir in a can of refried beans towards the end of the cooking process. This adds extra protein and a lovely creamy texture that complements the hominy beautifully.
- Vegetarian Option: To make this recipe vegetarian, omit the chicken and use vegetable broth instead of chicken broth. You can add extra hominy, diced potatoes, or black beans for added substance.
- Smoky Flavor: A pinch of smoked paprika or a chipotle in adobo, finely minced, can add a wonderful smoky depth to the stew.
Recommended Kitchen Equipment
While the Instant Pot is the star of this recipe, a few other basic kitchen tools will make your cooking process seamless and enjoyable.
- Instant Pot (or any Electric Pressure Cooker): The essential tool for this recipe, allowing for rapid cooking and deep flavor development. A 6-quart or 8-quart model will work perfectly for this batch size.
- Blender: Necessary for creating the smooth tomatillo salsa base. A standard blender or even an immersion blender will do the trick.
- Large Spoon or Spatula: For sautéing ingredients and stirring the stew. A sturdy wooden spoon or heat-resistant silicone spatula is ideal.
- Cutting Board and Sharp Knife: For preparing your vegetables and chicken.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Serving Bowls: To present your delicious pozole!
Step-by-Step Guide to Instant Pot Pozole
Follow these detailed steps to create a show-stopping Instant Pot Pozole Verde that will impress everyone at your table. Remember, preparation is key for a smooth cooking experience.
- Prepare the Flavorful Salsa Base: Begin by combining the coarsely chopped tomatillos (or your chosen jarred salsa verde), seeded and finely chopped poblano pepper, fresh lime juice, and thinly sliced garlic cloves in your blender. Blend until you achieve a smooth, consistent salsa. This vibrant mixture forms the heart of your pozole’s unique green flavor. Set this aside for later use.
- Sauté and Brown the Chicken: Select the SAUTE function on your Instant Pot. Add the extra-virgin olive oil and allow it to heat until shimmering. Carefully add the boneless, skinless chicken thighs seasoned with kosher salt, dried oregano, and ground cumin. Brown the chicken for 1-2 minutes on each side. The goal is to develop a nice golden crust, which adds a layer of rich flavor to the stew.
🎯 Pro Tip: Building Flavor with Sautéing
When browning the chicken, resist the urge to stir it constantly. Let the chicken sit undisturbed for a minute or two on each side to develop a beautiful golden-brown crust. This caramelization is crucial for adding deep, savory flavors to your stew and prevents the chicken from sticking to the bottom of the pot. A good sear also creates flavorful fond (browned bits) at the bottom, which will be scraped up during deglazing, further enhancing the broth.
- Sauté Aromatics and Deglaze the Pot: After browning the chicken, add the chopped onion to the Instant Pot. Continue to sauté for approximately 5 minutes, or until the onions become soft and translucent. Next, pour in the chicken broth. Use a sturdy spoon to scrape up any browned bits of food (fond) from the bottom of the pot. This deglazing step is vital; it prevents the “burn” warning on your Instant Pot and incorporates all those delicious caramelized flavors into your broth. Once deglazed, stir in your prepared tomatillo mixture and the drained, rinsed hominy. Ensure everything is well combined.
- Pressure Cook to Perfection: Secure the lid on your Instant Pot, ensuring it is closed and locked. Select the Manual (or Pressure Cook) function, set it to HIGH pressure, and set the timer for 20 minutes. Once the cooking cycle is complete, carefully perform a quick pressure release according to your manufacturer’s instructions. This usually involves toggling or pressing the pressure release valve or button until all the steam has escaped. Once the pressure pin drops, unlock and carefully remove the lid, directing any remaining steam away from you.
- Shred Chicken and Serve: With the lid removed, use two forks to shred the tender chicken directly in the pot. The chicken should be so tender that it falls apart effortlessly. If you find it easier, you can remove the chicken to a cutting board, shred it there, and then return it to the pot. Stir in fresh chopped cilantro for a burst of freshness. Ladle the hot Instant Pot Pozole Verde into individual bowls.
Perfect Pairings: Serving Suggestions
Pozole is traditionally served with an array of fresh toppings that allow each diner to customize their bowl. This communal aspect adds to the enjoyment of the meal. We highly recommend setting out a platter of these accompaniments to elevate your Instant Pot Pozole Verde:
- Creamy Avocado: Diced or sliced avocado adds a rich, buttery texture that beautifully complements the tangy broth.
- Fresh Cilantro: A generous sprinkle of fresh, chopped cilantro brings a bright, herbaceous note.
- Crisp Radishes: Thinly sliced radishes offer a delightful crunch and a peppery bite.
- Crumbled Cheese: Cotija cheese or a mild feta can add a salty, creamy dimension.
- Crunchy Tortilla Chips or Strips: For dipping or crumbling directly into the stew, adding a satisfying texture.
- Lime Wedges: Essential for a final squeeze of fresh citrus, enhancing the “verde” flavor and adding brightness.
- Other Options: Consider finely shredded cabbage or lettuce, thinly sliced white onion, or a dollop of Mexican crema or sour cream for an extra touch of indulgence.
Frequently Asked Questions About Pozole
Absolutely! While the Instant Pot streamlines the process, you can certainly make a delicious pozole on the stovetop or in a slow cooker. For slow cooker instructions, please refer to the detailed notes section in the recipe card below. Stovetop cooking will typically require a longer simmer time to tenderize the chicken and hominy, usually 2-3 hours, or until the chicken is easily shreddable.
No problem at all! If fresh tomatillos are not readily available, you can substitute them with a good quality jarred salsa verde (green salsa). Look for brands like Trader Joe’s Salsa Verde or Frontera Tomatillo Salsa, which offer excellent flavor and convenience. You’ll need approximately 2 cups of salsa verde to replace one pound of fresh tomatillos.
Yes, pork makes a fantastic and very traditional pozole! You can use either pork shoulder (pork butt), cut into 1-inch pieces, or whole pork chops. If using pork shoulder, you might need to increase the Instant Pot cooking time slightly, typically to 25-30 minutes, to ensure it’s fall-apart tender. Follow the same sautéing and deglazing steps.
This particular recipe is designed to be mild, focusing on the tangy and savory flavors of tomatillos and poblanos without excessive heat. If you prefer a spicier pozole, you have several options: leave the seeds and membranes intact when chopping your poblano chiles, add a diced jalapeño or serrano pepper to the salsa mixture, or use a medium or hot salsa verde if you’re using a jarred substitute.
Pozole makes excellent leftovers! It will keep beautifully in an airtight container in the refrigerator for 4-5 days. For longer storage, you can freeze it for up to 2 months. To reheat, simply transfer the desired portion to a pot on the stovetop and gently warm over medium heat until heated through. If reheating a large batch or from frozen, you can return it to the Instant Pot and cook on high pressure for 5 minutes (for frozen) or 2-3 minutes (for thawed) with a quick release, adding a splash of broth if needed to thin it out.
Craving More Bold Flavors? Don’t miss our Cream of Jalapeño Soup, a rich and creamy delight balanced with fresh veggies and cooling avocado. Or dive into our Dutch Oven Pork Carnitas Recipe for succulent, fork-tender Mexican pulled pork that’s perfect for tacos, burritos, and casseroles. Both recipes are fantastic for delicious leftovers!
Discover more convenient Instant Pot recipes:
- Instant Pot Ranch Chicken and Potatoes
- Instant Pot Salsa Verde Chicken
- Instant Pot Chicken Thighs and Potatoes
- Instant Pot Chicken Tenderloins
If you tried this Instant Pot Pozole Verde recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Your feedback helps me improve and share more delicious recipes! Thanks for visiting!
Instant Pot Pozole Verde
By Renae Gerhardstein
4.99 from 51 votes
This flavorful Instant Pot Pozole Verde is a quick and comforting take on the classic Mexican stew, made with tender chicken, hearty hominy, and a zesty tomatillo broth. It’s an easy, one-pot wonder that delivers authentic flavor without the wait, making it perfect for cozy dinners and gatherings.
Pin Recipe
Course: Entree
Cuisine: Mexican
Servings: 8 servings
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Calories: 209 kcal
Equipment
- Instant Pot (6-quart or larger)
- Blender
- Large Spoon or Spatula
- Cutting Board & Knife
- Measuring Cups & Spoons
Ingredients
- 1 pound tomatillos, husks removed, rinsed, and coarsely chopped (*See Notes for substitutions)
- 2 poblano chiles, seeded and finely chopped (*See Notes for substitutions)
- 2 tablespoons lime juice (approx. 1 lime)
- 4 garlic cloves, thinly sliced
- 2 tablespoons extra-virgin olive oil
- 2 pounds boneless, skinless chicken thighs
- ½ teaspoon kosher salt
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 onion, chopped
- 4 cups chicken broth (add extra for a thinner consistency)
- 25 ounces canned hominy, drained and rinsed
- ¼ cup fresh cilantro, chopped (for garnish, optional)
Instructions
- Prepare the Salsa Base: Combine the chopped tomatillos (or jarred salsa verde), poblano pepper, lime juice, and garlic in a blender. Blend until smooth. Set this vibrant green salsa aside.
- Sauté Chicken: Select the SAUTE function on your Instant Pot. Add the olive oil. Once hot, add the chicken thighs, salt, oregano, and cumin. Brown the chicken for 1-2 minutes on each side to develop a golden crust, which adds deep flavor.
- Sauté Aromatics & Deglaze: Add the chopped onion to the pot with the browned chicken. Sauté for 5 minutes, stirring occasionally, until the onions are soft and translucent. Pour in the chicken broth, then use a spoon to scrape up any browned bits (fond) from the bottom of the pot. This is important to prevent a “burn” warning and incorporate all flavors.
- Combine Ingredients: Stir in the prepared tomatillo mixture and the drained, rinsed hominy into the pot. Ensure all ingredients are well mixed.
- Pressure Cook: Close and lock the lid of the Instant Pot. Ensure the sealing valve is in the “Sealing” position. Select the Manual (or Pressure Cook) function, set to HIGH pressure, and set the timer for 20 minutes.
- Release Pressure: Once the cooking cycle is complete, carefully perform a quick pressure release (QR) by turning the venting knob or pressing the release button. Allow all steam to escape until the float valve drops.
- Shred Chicken: Unlock and carefully remove the lid. Using two forks, shred the chicken directly in the pot. The chicken should be very tender and easy to shred. (Alternatively, remove chicken to a cutting board, shred, and return to the pot).
- Serve: Stir in the fresh cilantro. Ladle the hot chicken pozole into bowls and serve immediately with your favorite toppings (see serving suggestions above).
Notes
- Sautéing Tip: For optimal flavor, resist the urge to stir the chicken immediately when browning. Allow it to sit undisturbed for a minute or two on each side to achieve a beautiful golden crust. This creates delicious fond at the bottom of the pot, which will be scraped up during deglazing.
- Tomatillo Substitution: If fresh tomatillos are unavailable, substitute with 2 cups of your favorite green salsa (salsa verde).
- Poblano Substitution: Instead of 2 poblano chiles, you may substitute with 1 jalapeño or 1 Anaheim chile for a similar heat level. For more spice, use serrano peppers or leave seeds and membranes in the chiles.
- Recipe Variations:
- Add extra chopped cilantro to the salsa base for more flavor.
- Increase spice by adding chili powder, diced jalapeño, or serrano pepper to the salsa, or using hotter green chili peppers.
- For added protein and creaminess, stir in a can of refried beans.
- Storing Instructions:
- Store leftover Instant Pot Pozole in an airtight container in the refrigerator for 4-5 days.
- For longer storage, freeze in freezer-safe containers for up to 2 months.
- To reheat from the fridge, warm on the stovetop or in the Instant Pot on ‘Sauté’ mode. From frozen, reheat in the Instant Pot on High Pressure for 5 minutes (with a quick release) until hot, adding a splash of broth if needed.
- Slow Cooker Instructions:
- To make this recipe in a slow cooker, omit the olive oil for sautéing. You can use boneless, skinless chicken thighs or skinless, bone-in thighs.
- Add all ingredients (except the fresh cilantro for garnish) to your slow cooker pot.
- Place the lid on and cook on HIGH for 4 hours or on LOW for 6-8 hours, or until the chicken is easily shreddable.
- Transfer the cooked chicken to a cutting board, shred it with two forks, then return it to the slow cooker.
- Stir in the fresh cilantro and let the pozole sit for 30 minutes to allow flavors to meld further before serving. Ladle into bowls and enjoy with desired toppings.
Nutrition
Serving: 1 serving
Calories: 209 kcal
Carbohydrates: 8g
Protein: 24g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 108mg
Sodium: 535mg
Potassium: 621mg
Fiber: 2g
Sugar: 4g
Vitamin A: 220IU
Vitamin C: 40mg
Calcium: 46mg
Iron: 2mg