Best 2 Instant Pot Chicken Posole Recipes
Embark on a culinary journey to savor the delectable flavors of Mexican cuisine with this comprehensive guide to preparing chicken posole in an Instant Pot. This hearty and flavorful soup, deeply rooted in Mexican tradition, is a symphony of tender chicken, hominy, and a medley of aromatic spices that will tantalize your taste buds. Discover three unique variations of this classic dish, each offering a distinct flavor profile to cater to your preferences.
1. **Traditional Chicken Posole:** Experience the authentic taste of chicken posole with this classic recipe. Succulent chicken, plump hominy, and a rich, savory broth infused with the warmth of traditional Mexican spices create a soul-satisfying dish that is sure to become a family favorite.
2. **Green Chicken Posole:** Embark on a vibrant culinary adventure with this Green Chicken Posole. Fresh, verdant ingredients like tomatillos, green chiles, and cilantro transform this soup into a vibrant and flavorful fiesta. The tangy, herbaceous notes perfectly complement the tender chicken and hominy, creating a harmonious balance of flavors.
3. **Red Chicken Posole:** Ignite your taste buds with the vibrant Red Chicken Posole. Roasted tomatoes, guajillo chiles, and a touch of chipotle pepper infuse this soup with a rich, smoky heat that will leave you craving more. The combination of sweet and spicy elements creates a captivating flavor profile that is sure to impress.
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
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.
Tips:
- For a richer flavor, use chicken thighs instead of chicken breasts.
- If you don't have hominy, you can substitute it with cooked white beans or chickpeas.
- To make the posole more flavorful, add a few dried ancho chiles or guajillo chiles to the pot.
- For a spicier posole, add a teaspoon or two of chili powder or cayenne pepper.
- Serve the posole with your favorite toppings, such as avocado, cilantro, lime wedges, and crumbled cotija cheese.
Conclusion:
This Instant Pot Chicken Posole is a quick and easy way to make a delicious and hearty soup. It's perfect for a weeknight meal or a casual get-together. The posole is also very versatile, so you can easily customize it to your own taste. Whether you like it spicy, mild, or somewhere in between, this soup is sure to please everyone at the table.
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