Instant Pot Chicken Posole

This recipe includes instructions for Pressure Cooking (like Instant Pot) and Slow Cooking (like Crockpot).


  • 1 lb. tomatillos, husks removed, rinsed and coarsely chopped
  • 2 poblano chiles, seeded and finely chopped
  • Juice of 1 lime
  • 4 garlic cloves, thinly sliced
  • 2 lb. boneless, skinless chicken thighs
  • Kosher salt and freshly ground pepper
  • 2 Tbs. extra-virgin olive oil
  • 1 onion
  • 1 tsp. dried oregano, diced
  • 1 tsp. ground cumin
  • 1 25 oz can hominy, drained and rinsed
  • 4 cups chicken broth


  1. Combine tomatillos, poblano pepper, lime juice, and garlic in a blender; blend until smooth. Set aside.
  2. Select Saute function on Instant Pot. Add olive oil, chicken, onion, salt and pepper, oregano, and cumin; cook for 5 minutes. Add tomatillo mixture, hominy, and chicken broth. Stir to combine.
  3. Close and lock the lid. Select Manual, High Pressure function and set timer for 20 minutes.
  4. Release pressure carefully using the quick-release method (according to the manufacturer's instructions). Unlock and remove the lid. Stir in cilantro. Ladle into bowls.

Crockpot Instructions:

  1. Omit olive oil. Add all ingredients except cilantro to pot. Place on lid and set to 4 hours for high or 6 hours on low.

  2. Remove chicken, and shred with two forks. Return chicken and cilantro to pot and let sit for 30 minutes. Ladle and serve.