Insta-Pot Chipotle Chicken Pozole

Pozole is a rich broth based soup with chewy hominy and smoky flavor from chilis. This pressure cooker version creates a hearty weeknight soup with fresh toppings and full flavor in much less time.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes


  • 1 Pressure Cooker or Instant Pot



  • 2 Tbsp vegetable or avocado oil
  • 1 large yellow onion chopped
  • kosher salt
  • 8 cloves garlic minced
  • 1-4 canned chipotle peppers in adobo sauce chopped
  • 2 Tbsp adobo sauce or chipotle hot sauce *see note
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • 1 can chopped green chilies
  • 2 1/2 lbs boneless, skinless chicken thighs
  • 5 cups unsalted chicken stock
  • 1 cup frozen corn thawed
  • 1 29 oz. white pozole (hominy), rinsed and drained
  • 1 lime juiced

Topping Options

  • crushed tortilla chips
  • diced avocado
  • crumbled queso fresco
  • cilantro
  • sliced jalapeno


  • 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.
  • (Add 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 and adobo sauce to the pressure cooker.
  • 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 green chilies and chicken until coated, scraping the bottom of the pan. Add the broth and 1 teaspoon kosher 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. Use a ladle to skim excess fat from the surface of the soup, if desired.
  • Shred the chicken in the pot using 2 forks. Turn on the sauté setting and add the corn and the pozole. Stir and simmer until warmed through, 3 to 5 minutes. Add the lime juice, salt, and pepper to taste. Serve the soup in bowls with the toppings of choice.


For less spice and added flavor, use more adobo sauce and less chipotle chiles. If the canned chiles don’t have enough adobo sauce, you can use chipotle salsa which adds lots of smokey flavor without all the heat. Use both for spice and depth of flavor. If you can get the jar of chopped chipotle chilies at your grocery store, this saves time!