Easy Instant Pot Chicken Posole

Craving something comforting, bold, and deeply satisfying? This Instant Pot Chicken Posole delivers big flavor with minimal effort. A modern take on the traditional Mexican soup, this recipe blends smoky dried chiles, aromatic garlic and onion, and meaty chicken thighs for a dish that’s perfect for cold nights or anytime you need a cozy, crowd-pleasing meal.

Using the Instant Pot significantly cuts down the cooking time while infusing every bite with the signature depth of classic posole.

Ingredients

• 4 dried guajillo chiles, stemmed and seeded

• 2 dried ancho chiles, stemmed and seeded

• 2 dried cascabel chiles, stemmed and seeded

• 1 tablespoon vegetable oil

• 1 small white onion, diced

• 8 cloves garlic, roughly chopped

• Kosher salt and freshly ground black pepper

• 8 ounces dried white hominy, picked over and rinsed

• 1 cup fresh cilantro, leaves and tender stems, plus more for topping

• 2 teaspoons dried oregano, plus more for topping

• 1 bay leaf

• 2 pounds boneless, skinless chicken thighs (about 8)

• Toppings (optional): Sliced radishes, crumbled queso fresco, sour cream, shredded cabbage

• Lime wedges, for serving

Directions

1. Prep the Chiles

Set your Instant Pot to Sauté (High). Once hot, add the dried chiles and cook until just beginning to soften, about 3 minutes.

Add 1 cup water, turn off the pot, cover with the lid, and let sit for 5 minutes until fully softened.

Transfer to a blender, puree until smooth, and strain through a fine-mesh sieve. Set chile mixture aside.

2. Sauté Aromatics

Reset the Instant Pot to Sauté (High) and heat the vegetable oil.

Add the onion, garlic, 1 tablespoon salt, and a few grinds of black pepper.

Cook, stirring occasionally, until the onions are soft and fragrant, about 6–8 minutes.

Turn off the pot.

3. Build the Soup Base

Add the following to the pot:

• 6 cups water

• Chile puree

• Hominy

• Cilantro

• Oregano

• Bay leaf

Lock the lid, set the valve to sealing, and pressure-cook on High for 1 hour and 10 minutes.

When cooking is complete, manually release the pressure. Open the lid carefully.

4. Add Chicken & Finish Cooking

Add the chicken thighs to the pot, submerging them fully in the broth.

Lock the lid again, set to sealing, and pressure-cook on High for 10 minutes.

Once done, manually release the pressure and remove the lid.

5. Shred the Chicken

Remove the chicken to a rimmed baking sheet and shred into bite-sized pieces using two forks.

Return the chicken and any juices to the pot and stir well to combine.

Serve & Garnish

Ladle posole into bowls and top with your choice of:

• Sliced radishes

• Crumbled queso fresco

• A dollop of sour cream

• Shredded cabbage

• Extra cilantro

• A pinch of dried oregano

Serve with lime wedges for brightness.

Tip

For even richer flavor, soak the dried hominy overnight before cooking, though it’s not required when pressure cooking.

This Instant Pot Chicken Posole is a celebration of tradition made weeknight-friendly rich, warming, and fully customizable. Don’t forget the lime! easily customizable. Want it spicier? Add a pinch of cayenne. Prefer it vegetarian? Swap the beef for lentils or plant-based crumbles.

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