PRESSURE COOKER CHIPOTLE CHICKEN POZOLE
A pressure cooker is the perfect tool for making a quick pozole that tastes like it has simmered for a long time. Traditional red pozole usually requires toasting and puréeing dried chiles for a flavorful broth, but this one relies on canned chipotles for smoky complexity. Chipotles can be fiery, so feel free to use fewer peppers if you're concerned about the heat, but don't skimp on the adobo sauce: It's milder than the peppers and is packed with loads of smoky, garlicky flavor. Serve the soup in bowls with plenty of crumbled cheese, diced avocado and crushed chips, for topping. The slow-cooker version of this dish uses bone-in, skin-on chicken thighs, carrots and celery, is available here.
Provided by Sarah DiGregorio
Categories dinner, lunch, weekday, soups and stews, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Using the sauté setting, heat oil in a 6- to 8-quart pressure cooker. Add the onion, season it with salt and cook, stirring often, until the onion is softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until slightly softened and fragrant, 2 minutes. Turn the sauté setting off.
- Open the can of chipotles and remove the chiles, leaving as much of the adobo sauce behind as possible. (Scrape the sauce off the chiles with your fingers as best you can.) Set the chiles aside and add the adobo sauce to the pressure cooker. Chop 1 to 4 of the chiles until they are almost a paste. (Determine the number of chiles according to your desired level of heat: 1 chile for a very mild soup and 4 for a very spicy soup.) Add the chiles to the pressure cooker. (Store remaining chiles in an airtight container in the refrigerator for 5 days and in the freezer indefinitely.)
- Using the sauté setting, add onion and garlic powders, cumin and oregano to the pressure cooker. Cook, stirring constantly, until fragrant and heated through, about 1 minute. Stir in the chicken until coated, scraping the bottom of the pan. Add the broth and 1/2 teaspoon salt (but hold off on the salt if you are using fully salted broth.) Close the lid and cook on high pressure for 18 minutes.
- Let the pressure release naturally for 5 minutes, then release remaining pressure manually. (If hot liquid spurts out of the knob along with the steam, carefully close it and wait 5 more minutes before releasing remaining pressure.) Using a ladle, skim excess fat from the surface of the soup, if desired.
- Using the sauté setting, coarsely shred the chicken in the pot using 2 forks. Add the corn and the pozole and simmer until warmed through, 3 to 5 minutes. Add the lime juice and taste; add more salt or lime juice if necessary. Serve the soup in bowls with the toppings of choice.
Nutrition Facts : @context http, Calories 389, UnsaturatedFat 11 grams, Carbohydrate 18 grams, Fat 15 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 3 grams, Sodium 1117 milligrams, Sugar 6 grams, TransFat 0 grams
INSTANT POT CHICKEN POZOLE
A simple easy recipe for Chicken Pozole that can be made in an Instant Pot or on the stove top. A healthy, delicious, Mexican-inspired weeknight dinner that can be made in 30 minutes! Gluten-free!
Provided by Sylvia Fountaine
Categories soup
Time 30m
Yield 6
Number Of Ingredients 15
Steps:
- Set instant pot to "Saute" function ( If cooking on the stovetop see notes)
- Heat oil and add onion and garlic, stirring. Once tender and fragrant, add green chilies and tomato paste. Add chili powder, cumin, salt, oregano and ground chipotle.
- Add chicken, broth and cooked hominy.
- If adding the dried chilies, break them in half and shake out the seeds. Either crumble/tear into small pieces or cut into small strips with kitchen scissors. If you have time, toast them in a dry skillet first to release their oils- or if not just add them in like that.
- Give a good stir and set instant pot to high pressure, for 14 minutes.
- Naturally, release the pressure, and using two forks, shred the chicken.
- Add the lime juice. Adjust spice level and salt. If your hominy was not salted, you will most likely need more. As this sits on "warm", flavors will meld and get better. Leftovers, even better!
- Serve with avocado, lime, jalapeño, shredded cabbage or radish, and sour cream.
Nutrition Facts : ServingSize 2 cups, Calories 319 calories, Sugar 4.8 g, Sodium 566.8 mg, Fat 10 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 23.8 g, Fiber 4.6 g, Protein 32.6 g, Cholesterol 142 mg
INSTANT POT® CHICKEN POSOLE VERDE
You can have posole without having to stand over the stove for hours. Let your multi-functional pressure cooker do the work for you. Garnish with avocado slices, lime wedges, sliced radish, jalapeno slices, and/or tortilla strips.
Provided by Soup Loving Nicole
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Combine tomatillos, poblano pepper, jalapeno pepper, cilantro, lime juice, and garlic in a blender; blend until smooth. Set salsa verde aside.
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, chicken, onion, oregano, and cumin; cook for 5 minutes. Add salsa verde, hominy, and chicken broth. Stir to combine.
- Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 20 minutes. Allow 15 minutes for pressure to build.
- Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Ladle posole into bowls.
Nutrition Facts : Calories 384.6 calories, Carbohydrate 37.2 g, Cholesterol 66.9 mg, Fat 15.8 g, Fiber 6.5 g, Protein 22.9 g, SaturatedFat 3.4 g, Sodium 996.7 mg, Sugar 6.5 g
GREEN CHICKEN POZOLE
Pozole verde is a traditional Mexican soup that can be made with either chicken or pork in a salsa verde broth. The broth gets its vibrant green color from my homemade Spicy Salsa Verde (page 24), made with fresh tomatillos and green chiles. And just like with traditional pozole, the garnishes-finely shredded cabbage or lettuce, chopped onion, sliced radishes, and a squeeze of fresh lime juice-play just as important a role as the chicken and hominy.
Provided by Everyday Mexican Instant Pot Cookbook by Leslie Limon
Categories Dinner
Yield 8 servings
Number Of Ingredients 14
Steps:
- In the Instant Pot, combine the chicken, onion, garlic, cilantro, hominy, and salsa verde. Add the chicken broth, salt, oregano, and 3 cups water.
- Lock the lid into place and set the steam release valve to sealed. Select Manual or Pressure Cook and set the timer for 20 minutes on high.
- When cooking is complete, allow the pressure to release naturally. Unlock and remove the lid.
- Season the pozole with more salt, if necessary. Ladle into bowls and garnish with chopped onion, shredded cabbage, sliced radishes, and a squeeze of fresh lime juice. Serve with tostada shells or tortilla chips (if desired).
INSTANT POT RED POSOLE (POZOLE)
The Instant Pot plus a secret ingredient makes this red posole ultra simple. Fall in love with this spicy, savory Mexican classic!
Provided by Marsha Maxwell
Categories Soups & Stews
Time 1h30m
Number Of Ingredients 20
Steps:
- Press the sauté button on the Instant Pot, then press the "adjust" button to select high heat ("More"). Add the oil.
- When oil is hot, add the pork, onion, garlic, salt, chili powder, oregano and paprika. Sauté until meat is browned, about 10 minutes. Turn off heat.
- Add enchilada sauce, green chiles (undrained) and chicken broth, and stir to blend. Place and secure the lid on the Instant Pot. Press the soup button.
- At the end of the Instant Pot soup cycle, let the pressure release naturally for 15-20 minutes, then use the pressure release valve to release remaining pressure.
- When pressure is released, remove the lid and add the hominy. Select the sauté setting and simmer the soup for a few minutes just to heat through. Add the lime juice and cilantro.
- Serve your red posole with fresh toppings.
Nutrition Facts : ServingSize 1 1/2 cups, Calories 299 kcal, Carbohydrate 21 g, Protein 23 g, Fat 13 g, Fiber 3 g
SUPER EASY INSTANT POT PORK POSOLE (POZOLE))
This super easy instant pot pork posole (pozole) recipe is delicious, low sodium and perfect for chili winter night even the kids will enjoy it, yeah it isn't that spicy.
Provided by Veronica Orichi
Categories ALL RECIPES
Time 30m
Number Of Ingredients 14
Steps:
- Turn on your instant pot and select the sautee function. Heat olive oil in the pot adds onion, garlic pork, chili powder, ground cumin, cayenne pepper, salt, and pepper to taste, cook, saute for 5 minutes stirring often. Turn off the instant pot.
- Add diced tomatoes, chicken broth and water, stir to blend. Close and lock the lid set cooker on low pressure, set timer for 20 minutes.
- Release pressure using the natural release method. Unlock the lid and add hominy, stirring to blend.
- Serve soup into the bowls; top with any of the toppings you like from the options I mention in the post above like cilantro and lime.
Nutrition Facts : Calories 284 calories, Carbohydrate 8 grams carbohydrates, Cholesterol 75 milligrams cholesterol, Fat 18 grams fat, Fiber 2 grams fiber, Protein 22 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1 1/2 cups, Sodium 143 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat
21 BEST MEXICAN INSTANT POT RECIPE COLLECTION
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a Mexican Instant Pot recipe in 30 minutes or less!
Nutrition Facts :
INSTANT POT CHICKEN POSOLE
Provided by Food Network Kitchen
Categories main-dish
Time 2h
Yield 8 servings
Number Of Ingredients 14
Steps:
- Set an Instant Pot to saute on high. When the pot registers hot, add the dried chiles and cook until just beginning to soften, about 3 minutes. Add 1 cup water. Turn off the pot and put on the lid. Let sit until the chiles are completely softened, about 5 minutes. Transfer to a blender and puree until smooth. Use a rubber spatula to push the mixture through a fine-mesh strainer into a small bowl.
- Reset the pot to saute on high. When the pot registers hot, add the vegetable oil. Add the onion, garlic, 1 tablespoon salt and a few grinds of pepper; cook, stirring occasionally, until the onion is tender, 6 to 8 minutes. Turn off the pot.
- Add 6 cups water, the chile puree, hominy, cilantro, oregano and bay leaf to the pot. Put on and lock the lid; make sure the steam valve is in the sealing position. Set the pot to pressure-cook on high for 1 hour 10 minutes. When the time is up, carefully turn the steam valve to the venting position to manually release the pressure. Turn off the pot and remove the lid.
- Add the chicken to the pot and press to submerge in the liquid. Replace and lock the lid; return the steam valve to the sealing position. Set the pot to pressure-cook on high for 10 minutes. When the time is up, carefully turn the steam valve to the venting position to manually release the pressure. Turn off the pot and remove the lid.
- Discard the bay leaf. Transfer the chicken to a rimmed baking sheet and shred into bite-size pieces with two forks. Return to the pot along with any accumulated juices and stir to combine. Divide among bowls and top with dried oregano, radishes, queso fresco, cilantro, sour cream and/or cabbage. Serve with lime wedges.
INSTANT POT® CHICKEN POZOLE
This is a great Instant Pot® chicken pozole. Could also sub rotisserie chicken to make it faster. Optional toppings: sour cream, avocado, lime wedges, jalapeño, shredded cabbage, radish, grated cheese.
Provided by Erin
Time 1h10m
Yield 6
Number Of Ingredients 15
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and add onion and garlic; cook and stir until tender and fragrant, about 5 minutes. Add green chilies and tomato paste. Add chili powder, cumin, salt, oregano, and ground chipotle. Add chicken, broth, and cooked hominy. If adding the dried guajillo chile, break in half and shake out the seeds. Either crumble/tear into small pieces or cut into small strips with kitchen scissors.
- Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 14 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
- Shred chicken with 2 forks. Add lime juice. Taste and adjust seasonings. Let sit on Warm setting until ready to serve.
Nutrition Facts : Calories 325.3 calories, Carbohydrate 19 g, Cholesterol 97.5 mg, Fat 14.6 g, Fiber 3.8 g, Protein 28.6 g, SaturatedFat 3.5 g, Sodium 2067.1 mg, Sugar 2.8 g
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5/5 (1)Estimated Reading Time 4 minsServings 6Total Time 1 hr
- Season the chicken generously on both sides with salt and pepper. In an Instant Pot set to “sauté,” pour in the olive oil. Add in the onions and sauté for a few minutes.
- Add in the garlic, chicken and hominy. Let cook for a few minutes and then pour in the pork stock. Cover the pot with the lid, lock the lid into place and turn the valve to “sealing.” Set the Instant Pot to cook for on high pressure for 30 minutes.
- When the pressure cooking is complete, using a long wooden spoon or rubber spatula, move the valve to “venting” to manually release the steam. When the steam stops, carefully remove the lid and remove the chicken pieces to cool on a plate, then separate the meat from the bones, skin, and cartilage. Roughly shred the meat and discard the rest. *If using boneless, skinless chicken breast or thigh meat, you can skip this part.
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- Put Instant Pot on the “sauté” setting and add oil and diced chicken and cook until slightly cooked on each side about 5 minutes then add onion and paprika and salt to chicken. Continue to cook 3-5 more minutes until onions are more translucent.
- Once all ingredients have been added to the pot then put the lid on the pot, set the steam valve to closed and push the manual setting and cook for 12 minutes.
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5/5 (6)Total Time 50 minsCategory Soup, Main Course, DinnerCalories 209 per serving
- Combine tomatillos (or jarred salsa), poblano pepper, lime juice, and garlic in a blender; blend until smooth. Set aside.
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Ratings 25Total Time 45 minsCategory Main Course
- Cut the pork loin into big chunks and season it with oregano, cumin, and the chicken bouillon powder. In a skillet add some corn oil and sear the seasoned pork loin chunks until golden brown.
- Add the seared pork loin chunks to the Instant Pot along with four cups of chicken broth, two cups of water, one tablespoon of chicken bouillon powder and the hominy.
- Close the Instant Pot, making sure the valve is positioned correctly, and choose the "Meat/Stew" cooking mode. It takes 35 minutes for the pork pozole to be ready.
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- Set the Instant pot on “Saute” mode. Season both sides of the chicken thighs with salt and pepper. Add 1 tablespoon of oil to the bottom of the pot. Brown the chicken thighs for 2-3 minutes on each side; you may need to do this in 2 batches. Remove the chicken thighs from the pot and set aside on a plate.
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