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Instant Pot Chicken Posole Verde

A bright, comforting posole verde made quickly in the Instant Pot with tender shredded chicken, tomatillos, corn, and fresh cilantro.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4 servings

Ingredients

  • 1 tablespoon olive oil
  • 3 boneless skinless chicken breasts 6 to 8 ounces each
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1 yellow onion diced
  • 4 garlic cloves minced
  • 1 jalapeño pepper seeds removed and minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 1/2 cups corn kernels fresh or frozen
  • 4 cups chicken broth low-sodium
  • 6 tomatillos husks removed, rinsed and roughly chopped
  • 1 tablespoon lime juice
  • 1/4 cup cilantro fresh, chopped
  • 1/2 cup avocado diced

Instructions

  • Set the Instant Pot to Sauté and heat the olive oil until shimmering.
  • Rinse and pat the chicken breasts dry, then season both sides with the kosher salt and black pepper.
  • Sear the chicken in the hot oil 3–4 minutes per side, until golden; transfer the chicken to a plate.
  • Add the diced onion to the pot and cook, stirring occasionally, until it begins to turn translucent, about 3 minutes.
  • Add the minced garlic, minced jalapeño, dried oregano, and ground cumin; cook and stir for about 1 minute until fragrant.
  • Stir in the corn, chicken broth, and chopped tomatillos, scraping any browned bits from the bottom; return the seared chicken to the pot.
  • Secure the lid, set the Instant Pot to Manual/High pressure for 20 minutes, and start.
  • When the timer ends, carefully perform a quick release of the pressure, remove the lid, and transfer the chicken to a cutting board.
  • Shred the chicken with two forks, return it to the pot, stir in the lime juice, and mix to combine.
  • Ladle the posole into bowls and top each serving with chopped cilantro and diced avocado.

Equipment

  • Instant Pot or electric pressure cooker
  • wooden spoon or spatula
  • Tongs
  • Knife
  • Cutting Board
  • Measuring spoons
  • measuring cups
  • ladle

Notes

  • Use low-sodium broth to control salt level.
  • Remove tomatillo husks and rinse them well before chopping.
  • Adjust jalapeño amount to control heat.
  • Shred chicken finely for best texture in soup.