Instant Pot® Chicken Posole Verde - cooking recipe

Ingredients
    1 pound tomatillos, husked and chopped
    1 large poblano pepper, seeded and chopped
    1 large jalapeno pepper, seeded and chopped
    1 small bunch fresh cilantro, stems removed
    1 lime, juiced
    2 cloves garlic, minced
    2 tablespoons olive oil
    2 pounds skinless, boneless chicken breast, cubed
    1 small onion, chopped
    2 teaspoons Mexican oregano
    1 teaspoon ground cumin
    3 (15.5 ounce) cans white hominy, drained
    3 cups chicken broth
Preparation
    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(R)) 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.

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