Easy Chicken Pozole Pressure Cooker Recipe
This delicious and hearty chicken pozole comes together quickly using a pressure cooker—packed with tender chicken, bold chili flavors, and chewy hominy for true comfort food magic.
Equipment
- 1 Pressure Cooker Electric or stovetop
Ingredients
Main Ingredients
- 4 tablespoons vegetable oil divided
- 2.9 pounds chicken breast halves skinless, boneless
- 1 onion chopped
- 3 cloves garlic minced
- 2.9 quarts chicken broth
- 3 cups water
- 4 tablespoons chili powder
- 2 teaspoons salt
- 1 teaspoon dried oregano crumbled
- 3 cups white hominy rinsed and drained
Instructions
Instructions
- Heat half the vegetable oil in your pressure cooker pot over medium-high until shimmering.
- Add chicken breasts and brown each side for about 4–5 minutes. Remove and set aside.
- Add remaining oil and chopped onion to pot. Cook until translucent, about 5 minutes, stirring occasionally.
- Stir in minced garlic and sauté for 1 minute.
- Pour in chicken broth and water. Return browned chicken to pot carefully.
- Add chili powder, salt, oregano, and rinsed hominy. Stir to combine.
- Close lid and ensure sealing ring is set. Bring to pressure; once achieved, lower heat and cook for 15 minutes.
- Use quick release after time is up. Remove chicken, shred, and return to soup.
- Let simmer on low for 5 additional minutes. Adjust seasoning before serving.
Notes
Use rotisserie chicken if short on time. Add chopped veggies like carrots after pressure cooking to avoid mushy results. Serve with crushed corn tortillas or tostadas for crunch.