How To Make Instant Pot Chicken Posole Verde
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Serves:
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 pound tomatillos, husks removed and quartered
- 1 jalapeno pepper, seeded and chopped
- 1 cup fresh cilantro leaves
- Juice of 1 lime
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 4 cups chicken broth
- 2 cups canned hominy, drained and rinsed
- Salt and pepper, to taste
- Optional toppings: diced avocado, sliced radishes, chopped cilantro, lime wedges
Instructions
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Season the chicken thighs with salt and pepper. Set aside.
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Preheat the Instant Pot by selecting the Saute function. Add a splash of oil and saute the onion and garlic until softened.
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Add the tomatillos, jalapeno pepper, cilantro, lime juice, cumin, and oregano to the Instant Pot. Cook for 2-3 minutes, until the tomatillos start to soften.
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Cancel the Saute function. Add the chicken thighs, chicken broth, and hominy to the Instant Pot. Stir well to combine.
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Secure the lid and set the Instant Pot to Manual, high pressure, for 20 minutes.
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Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then carefully perform a quick release.
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Remove the chicken thighs from the Instant Pot and shred with two forks. Return the shredded chicken to the pot and stir well to combine.
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Season with additional salt and pepper, if needed. Serve hot, garnished with your choice of optional toppings.
Nutrition
- Calories : 410kcal
- Total Fat : 11g
- Saturated Fat : 3g
- Cholesterol : 128mg
- Sodium : 1260mg
- Total Carbohydrates : 38g
- Dietary Fiber : 8g
- Sugar : 9g
- Protein : 41g
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