Go Back

Pozole Blanco with Chicken - A Delicious Mexican Soup

Karolina Longoria
A pozole recipe anyone can easily make. The best part is you can have a bowl on the table in under an hour thanks to your InstantPot.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course soups

Equipment

  • 1 Instant Pot or Pressure Cooker

Ingredients
  

  • 2 Bone-in Chicken Breast
  • 2 large cloves garlic
  • 1 large onion sliced
  • 1 bay leaf
  • 4 quarts water
  • 1 can hominy
  • Pinch of baking soda
  • 1 tablespoon kosher salt
  • ¼ teaspoon black pepper

Toppings:

  • Shredded cabbage
  • Diced onions
  • Lime
  • Mexican oregano
  • Salsa
  • Sliced radish
  • Chopped cilantro

Instructions
 

  • Add first 5 ingredients to your Instant Pot. Close lid and set to high pressure for 15 minutes. Allow the pot to naturally release for 10 minutes. Remove chicken breast and set aside to cool. Strain broth and discard aromatics.
  • Add the broth back to the instant pot.  Add the drained hominy, baking soda, and salt.  Set instant pot to high pressure for 5 minutes. While the hominy cooks, shred the chicken breast and prepare other toppings. Set aside. When the instant pot finishes cooking the hominy, quick release instant pot.  Serve pozole in a bowl with optional toppings.

Video

Tried this recipe?Let us know how it was!