High-Protein, Anti-Inflammatory, Instant Pot Chicken Green Pozole

Start with a short challenge: can a humble pot, three cans and a blender deliver something this bright, cozy and protein-packed? This Instant Pot Chicken Green Pozole answers with a sizzling aroma of roasted tomatillos and cilantro that makes the kitchen feel alive, and it serves about six, each bowl packing hearty protein and a comforting brothy tang. If you like a weeknight win that still tastes like you took your time, try pairing techniques from the 20-minute high-protein salsa verde chicken rice skillet to speed up prep and deepen salsa verde flavor.

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Quick Tips to Make Instant Pot Chicken Green Pozole Effortless

You want big flavor with minimal drama — that’s the whole point of the Instant Pot for me. This angle is about removing the friction: a few smart swaps, a good blender, and a pressure timer you trust will get you from prep to bowl without hovering over the stove. Think of this as a guided shortcut to authentic-tasting pozole that’s forgiving, fast, and loud on comfort.

Ingredient Lineup

• 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

Step into the ingredients like you’re assembling a band: tomatillos and chiles are the brass, cilantro and lime keep it bright, and chicken plus hominy hold down the rhythm.

Step-by-Step Method

1. Combine tomatillos, poblano pepper, jalapeno pepper, cilantro, lime juice, and garlic in a blender; blend until smooth. Set salsa verde aside. (Mini-tip: pulse first to break seeds then blend on high to avoid heating the salsa; reserve a few cilantro leaves for garnish.)
2. 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. (Mini-tip: brown the chicken lightly for better texture and flavor; don’t overcook the onions — you want them translucent, not caramelized.)
3. 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. (Mini-tip: for shreds instead of cubes, remove chicken after pressure release and shred, then return to pot to meld.)
4. 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. (Mini-tip: taste and adjust salt, then finish with a squeeze of lime to lift flavors before serving.)

Nutrition Breakdown

• Serving size: about 1.5 to 2 cups per person; recipe yields roughly six servings.
• Calories: approximately 340–420 per serving depending on portion and whether you add toppings.
• Protein: roughly 35–45 grams per serving, thanks to two pounds of chicken across six bowls.
• Carbohydrates: about 30–40 grams per serving, primarily from hominy with some from tomatillos.
• Fat: roughly 8–12 grams per serving, depending on olive oil and any garnishes like avocado.
• Fiber: around 6–8 grams per serving from tomatillos, hominy and cilantro.

Short health insight: This is a balanced, high-protein bowl with moderate carbs and fiber to keep you full; swap low-sodium broth and trim added oil for a lighter profile without sacrificing heartiness.

Perfect Pairings

• Pickled red onions and shredded cabbage for crunch and acidic contrast; scatter on top just before serving.
• Warm corn tortillas or crisp tortilla chips make for great scooping and add texture.
• A bright avocado and radish salad or sliced avocado with lime complements the broth’s tang.
• For seasonal moments, serve this on a chilly weeknight or as a comforting weekend meal after outdoor fall activities.

How to Store It Right

• Refrigerator: Cool to room temperature, then store in airtight containers for up to 4 days.
• Freezer: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
• Optimal reheating: Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water to loosen textures; microwave in 1–2 minute bursts, stirring between.
• Freshness tip: Add fresh cilantro, a squeeze of lime, or thinly sliced radishes only at serving time to keep brightness and crunch.

Expert Tips

• Use bone-in chicken if you want extra depth; remove bones after cooking and shred the meat back into the broth for richer stock flavor.
• Roast the poblano and jalapeno under a broiler or directly over flame first for a smoky edge that elevates the salsa verde.
• If you prefer a thicker broth, mash a cup of the hominy after cooking and stir back in to naturally thicken without heavy cream.
• Timing shortcut: use pre-cooked rotisserie chicken added at the end for a super-quick version; reduce pressure time to 0 and just heat through.

Flavor Experiments

• Seasonal (Autumn): Stir in roasted butternut squash cubes and a pinch of smoked paprika for a fall-forward pozole that’s subtly sweet and smoky.
• Gourmet: Finish bowls with a drizzle of browned butter chili oil and crispy fried shallots for textural contrast and a restaurant-level finish.
• Playful: Add chopped green apples and a dash of honey for a sweet-tart twist that kids tend to notice — balance with extra lime if it leans too sweet.

Learn from My Mistakes

• Mistake: Over-blending the salsa verde until hot and watery. Fix: Pulse and then blend short bursts; let it cool briefly before adding to chicken so it doesn’t thin the pot.
• Mistake: Skipping the saute step and ending up with bland chicken. Fix: Brown chicken and sweat onions first; it builds savory depth you can’t fake with spices alone.
• Mistake: Adding too much salt at the start. Fix: Wait until after pressure cooking to salt fully; flavors concentrate under pressure and final adjustments are easier.
• Mistake: Rushing pressure release and getting a sputtering mess. Fix: Use quick-release carefully; stand back and use a utensil to lift the valve if needed to avoid hot splatter.

What to Do with Leftovers

• Pozole Tacos: Shred the chicken and spoon pozole into warmed tortillas; top with shredded cabbage, onion, and lime for handheld magic.
• Pozole-Stuffed Peppers: Mix leftover pozole with rice, stuff into halved bell peppers, top with cheese, and bake until peppers are tender.
• Savory Breakfast Hash: Fry leftover pozole with diced potatoes and top with a fried egg for a savory next-day brunch.

Quick Questions, Straight Answers

What if I want a thinner broth?

Aim for a thinner broth by increasing the chicken broth by 1/2 to 1 cup when you add the hominy. Remember to adjust salt and allow a few minutes on Saute after pressure release to marry flavors; thin doesn’t mean weak.

Can I use chicken thighs instead of breasts?

Yes. Bone-in thighs add richness and stay juicy; if using boneless thighs, reduce pressure time by 2–3 minutes. Always check internal temperature and shred after resting for the best texture.

How do I make this vegetarian?

Replace chicken with diced roasted squash or jackfruit and use vegetable broth. Add a can of drained black beans for extra protein and texture; adjust oregano and cumin to taste.

Why did my pozole become too salty?

Pressure cooking concentrates flavors. The fix is to dilute with unsalted broth or water, add acid like a squeeze of lime to balance, and avoid additional salt until after taste-testing.