Instant Pot Chicken Posole Verde

Name: Instant Pot Chicken Posole Verde
Total time: 65
Yield: 8
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

Recipe by Soup Loving Nicole from allrecipes.com

Dinner 1 Hr. 5 Mins.

Ingredients

8 servings

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1 pound tomatillos, husked and chopped
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1 large poblano pepper, seeded and chopped
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1 large jalapeno pepper, seeded and chopped
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1 small bunch fresh cilantro, stems removed
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1 lime, juiced
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2 cloves garlic, minced
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2 tablespoons olive oil

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2 pounds skinless, boneless chicken breast, cubed
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1 small onion, chopped
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2 teaspoons Mexican oregano
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1 teaspoon ground cumin
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3 (15.5 ounce) cans white hominy, drained
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3 cups chicken broth

Instructions

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.