Best 10 Pressure Cooker Chipotle Chicken Pozole Recipes

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Welcome to the world of authentic Mexican flavors! If you're seeking a delightful and savory meal that embodies the essence of Mexican cuisine, then look no further than the Pressure Cooker Chipotle Chicken Pozole. This traditional dish is a delightful fusion of tender chicken, aromatic chipotle peppers, and the comforting broth of hominy. With its vibrant colors and captivating taste, the Pressure Cooker Chipotle Chicken Pozole promises a culinary experience that will tantalize your taste buds and transport you to the heart of Mexico.

Let's cook with our recipes!

PRESSURE COOKER CHIPOTLE CHICKEN POZOLE



Pressure Cooker Chipotle Chicken Pozole image

A pressure cooker is the perfect tool for making a quick pozole that tastes like it has simmered for a long time. Traditional red pozole usually requires toasting and puréeing dried chiles for a flavorful broth, but this one relies on canned chipotles for smoky complexity. Chipotles can be fiery, so feel free to use fewer peppers if you're concerned about the heat, but don't skimp on the adobo sauce: It's milder than the peppers and is packed with loads of smoky, garlicky flavor. Serve the soup in bowls with plenty of crumbled cheese, diced avocado and crushed chips, for topping. The slow-cooker version of this dish uses bone-in, skin-on chicken thighs, carrots and celery, is available here.

Provided by Sarah DiGregorio

Categories     dinner, lunch, weekday, soups and stews, main course

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons vegetable oil
1 large red or yellow onion, finely chopped
Kosher salt
8 cloves garlic, finely chopped
1 (7-ounce) can chipotle peppers in adobo sauce
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried oregano
2 1/2 pounds boneless, skinless chicken thighs
5 cups chicken broth or stock
1 cup frozen corn
1 (29-ounce) can pozole (hominy), rinsed and well drained
Juice of 1 lime (about 2 tablespoons), plus more as needed
Crushed tortilla chips, shredded cabbage, diced avocado, crumbled queso fresco, minced red onion and cilantro, for topping

Steps:

  • Using the sauté setting, heat oil in a 6- to 8-quart pressure cooker. Add the onion, season it with salt and cook, stirring often, until the onion is softened and translucent, about 5 minutes. Add the garlic and cook, stirring, until slightly softened and fragrant, 2 minutes. Turn the sauté setting off.
  • Open the can of chipotles and remove the chiles, leaving as much of the adobo sauce behind as possible. (Scrape the sauce off the chiles with your fingers as best you can.) Set the chiles aside and add the adobo sauce to the pressure cooker. Chop 1 to 4 of the chiles until they are almost a paste. (Determine the number of chiles according to your desired level of heat: 1 chile for a very mild soup and 4 for a very spicy soup.) Add the chiles to the pressure cooker. (Store remaining chiles in an airtight container in the refrigerator for 5 days and in the freezer indefinitely.)
  • Using the sauté setting, add onion and garlic powders, cumin and oregano to the pressure cooker. Cook, stirring constantly, until fragrant and heated through, about 1 minute. Stir in the chicken until coated, scraping the bottom of the pan. Add the broth and 1/2 teaspoon salt (but hold off on the salt if you are using fully salted broth.) Close the lid and cook on high pressure for 18 minutes.
  • Let the pressure release naturally for 5 minutes, then release remaining pressure manually. (If hot liquid spurts out of the knob along with the steam, carefully close it and wait 5 more minutes before releasing remaining pressure.) Using a ladle, skim excess fat from the surface of the soup, if desired.
  • Using the sauté setting, coarsely shred the chicken in the pot using 2 forks. Add the corn and the pozole and simmer until warmed through, 3 to 5 minutes. Add the lime juice and taste; add more salt or lime juice if necessary. Serve the soup in bowls with the toppings of choice.

Nutrition Facts : @context http, Calories 389, UnsaturatedFat 11 grams, Carbohydrate 18 grams, Fat 15 grams, Fiber 2 grams, Protein 44 grams, SaturatedFat 3 grams, Sodium 1117 milligrams, Sugar 6 grams, TransFat 0 grams

INSTANT POT CHICKEN POSOLE



Instant Pot Chicken Posole image

Provided by Food Network Kitchen

Categories     main-dish

Time 2h

Yield 8 servings

Number Of Ingredients 14

4 dried guajillo chile peppers, stemmed and seeded
2 dried ancho chile peppers, stemmed and seeded
2 dried cascabel chile peppers, stemmed and seeded
1 tablespoon vegetable oil
1 small white onion, diced
8 cloves garlic, roughly chopped
Kosher salt and freshly ground 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 skinless, boneless chicken thighs (about 8)
Sliced radishes, crumbled queso fresco, sour cream and/or shredded cabbage, for topping
Lime wedges, for serving

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.

PRESSURE-COOKER ORANGE CHIPOTLE CHICKEN



Pressure-Cooker Orange Chipotle Chicken image

The citrus in this delicious chicken dish keeps things fresh and lively. We're big on spice in our house, so sometimes I use two chipotle peppers. -Deborah Biggs, Omaha, Nebraska

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 10

1/2 cup plus 2 tablespoons cold water, divided
1/2 cup thawed orange juice concentrate
1/4 cup barbecue sauce
1 chipotle pepper in adobo sauce
1/4 teaspoon salt
1/4 teaspoon garlic powder
6 boneless skinless chicken breast halves (6 ounces each)
1/4 cup chopped red onion
4 teaspoons cornstarch
Grated orange zest

Steps:

  • Place 1/2 cup water, orange juice concentrate, barbecue sauce, chipotle pepper, salt and garlic powder in a blender; cover and process until blended., Place chicken and onion in a 6-qt. electric pressure cooker; top with juice mixture. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 6 minutes., Quick-release pressure. A thermometer inserted in chicken should read at least 165°. Remove chicken from pressure cooker; keep warm., In a small bowl, mix cornstarch and remaining 2 tablespoons water until smooth; gradually stir into pressure cooker. Select saute setting and adjust for low heat. Simmer, stirring constantly, until thickened, 1-2 minutes. Spoon over chicken; top with orange zest. Freeze option: Place chicken in freezer containers; top with sauce. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary.

Nutrition Facts : Calories 246 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 315mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

PRESSURE COOKER CHIPOTLE-HONEY CHICKEN TACOS



Pressure Cooker Chipotle-Honey Chicken Tacos image

If you have an electric pressure cooker, you can throw together a big batch of spicy chicken and black bean tacos in about 30 minutes. Smoky canned chipotles in adobo and honey do most of the heavy lifting here, combining to create a glossy, spicy-sweet sauce. Chipotles can pack varying levels of heat, so if you want your tacos on the milder side, use only one or two peppers. You can always drizzle with hot sauce at the table. The pickled onions are not absolutely necessary, but they add acidity and crunch that contrast nicely with the spicy shredded chicken. (Get the slow cooker version of this recipe here.)

Provided by Sarah DiGregorio

Categories     dinner, weekday, poultry, tacos, main course

Time 35m

Yield 4 servings

Number Of Ingredients 12

1 1/2 pounds boneless, skinless chicken thighs
1 to 4 canned chipotles in adobo, finely chopped, plus 2 tablespoons adobo sauce
3 tablespoons honey
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon kosher salt, plus additional as needed
1/2 teaspoon ground cumin
1 (15-ounce) can black beans, rinsed and drained
1 lime, juiced
Warmed tortillas, for serving
Pickled onion, for serving (see Tip)
Sliced or cubed avocado, for serving

Steps:

  • Combine the chicken, chipotles and adobo sauce, honey, onion powder, garlic powder, salt and cumin in an electric pressure cooker. Stir well. Cover and set steam valve to sealed position. Cook on high pressure for 13 minutes. Let the pressure release naturally for 5 minutes; then release the remaining pressure manually. Open the lid.
  • Remove the chicken to a bowl or cutting board using tongs. Shred the chicken with two forks. If you'd like to reduce the sauce, set to sauté and simmer, 5 minutes. Add the chicken back into the pot.
  • Stir in the black beans and a squeeze of lime juice, set to sauté and let the beans warm through, 2 to 3 minutes. Taste and add more salt or lime juice if necessary. Serve in tortillas with pickled onions and avocado.

Nutrition Facts : @context http, Calories 371, UnsaturatedFat 4 grams, Carbohydrate 36 grams, Fat 7 grams, Fiber 9 grams, Protein 41 grams, SaturatedFat 2 grams, Sodium 846 milligrams, Sugar 15 grams, TransFat 0 grams

PRESSURE COOKER PORK POZOLE



Pressure Cooker Pork Pozole image

When the snow begins falling, I make a heartwarming stew with pork ribs and hominy. This is a fill-you-up recipe of lightly spiced comfort. -Genie Gunn, Asheville, North Carolina

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 12

1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
1 can (10 ounces) green enchilada sauce
1 medium onion, finely chopped
3 garlic cloves, minced
2 teaspoons ground cumin
1/4 teaspoon salt
1 pound boneless country-style pork ribs
1 can (15-1/2 ounces) hominy, rinsed and drained
2 medium carrot, finely chopped
Lime wedge, minced fresh cilantro
Corn tortillas (6 inches), optional

Steps:

  • In a 6-qt. electric pressure cooker, combine the first seven ingredients; add pork. Lock lid; make sure vent is closed. Select Manual; adjust pressure to High and set time for 20 minutes. When finished cooking, quick-release the pressure according to manufacturer's directions; add hominy and carrots. Lock lid in place and cook an additional 5 minutes. Allow pressure to naturally release for 10 minutes and then quick-release any remaining pressure. , Remove pork from pressure cooker. Cut into bite-size pieces; return to pressure cooker. Serve with lime wedges and cilantro and, if desired, corn tortillas.

Nutrition Facts : Calories 229 calories, Fat 8g fat (3g saturated fat), Cholesterol 44mg cholesterol, Sodium 961mg sodium, Carbohydrate 23g carbohydrate (7g sugars, Fiber 5g fiber), Protein 15g protein.

CHIPOTLE CHICKEN POSOLE



Chipotle Chicken Posole image

Typically posole is made with pork and sometimes beef. I got an email the other day for a posole made with turkey. It looked interesting and I did a little playing with it and came up with a nice warming soup.

Provided by PaulaG

Categories     Stew

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

2 boneless skinless chicken breasts
2 bay leaves
1 tablespoon olive oil
1 medium onion, diced
3 garlic cloves, finely minced
1 chipotle pepper, in adobe minced
1 (10 ounce) can tomatoes and green chili peppers (Rotel)
1 (29 ounce) can white hominy, drained and rinsed (posole)
2 -3 cups chicken stock
1 tablespoon Mexican oregano
cilantro
avocado, diced
onion, minced
lime wedge

Steps:

  • Place the chicken breasts in a medium size pot. Add in bay leaves and cover with water. Bring to a boil over medium heat and cook until chicken is cooked through, approximately 15 minutes.
  • Remove chicken from water and reserve the cooking liquid. When chicken is cool enough to handle, shred with 2 forks. Set aside.
  • In a 4 qt dutch oven heat the olive oil. When warm add in chopped onion and garlic. Cook stirring frequently until onion is wilted and begins to brown lightly. Add in the minced chipotle, tomatoes, hominy, reserved cooking liquid and about 2 cups of chicken stock.
  • Crush the oregano and add to the pot along with salt and pepper to taste. Bring to a gently boil, cover and simmer for 20 minutes to allow flavors to meld adding additional stock as needed.
  • Serve in bowls with desired garnishes.

Nutrition Facts : Calories 333.7, Fat 8.4, SaturatedFat 1.5, Cholesterol 41.4, Sodium 678.6, Carbohydrate 44.2, Fiber 7.1, Sugar 10.6, Protein 20.6

PRESSURE COOKED CHICKEN POSOLE WITH AVOCADO TOMATILLO SALSA



Pressure Cooked Chicken Posole with Avocado Tomatillo Salsa image

Provided by Emily Ellyn, Food Network Star Season 8 Finalist

Categories     main-dish

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 23

1 whole chicken
8 cups chicken stock
Juice of 2 limes, lime rinds reserved (see Cook's Note)
2 cloves garlic, crushed
2 tomatillos
1 tablespoon dried chili powder
1 teaspoon dried oregano
2 ancho chiles
Salt and freshly ground pepper
4 cups hominy
3 tomatoes, small dice
1 avocado, small dice
1 jalapeno
1 medium red onion, small dice
1 tomatillo, small dice
3 tablespoons chopped fresh cilantro
2 tablespoons olive oil
Juice of 2 limes
Salt and freshly ground pepper
Diced onion
Shredded lettuce
Shredded cabbage
Lime wedges

Steps:

  • For the chicken: In pressure cooker, combine the chicken, chicken stock, lime juice, garlic, tomatillos, chili powder, oregano, ancho chiles and add some salt and pepper. Cover and cook for 25 minutes on full pressure over high heat.
  • Carefully remove the pressure cooker lid. While the pot is still on the stove, add the hominy and cook for 3 to 5 minutes. Taste and adjust seasoning if needed.
  • Remove the chicken from the bone and discard the bones. Ladle the pasole in bowls, ensuring that each bowl has a hearty helping of chicken and hominy!
  • For the salsa: Combine the tomatoes, avocado, jalapeno, red onion, tomatillo, cilantro, olive oil and lime juice in a large bowl and mix well. Season with salt and pepper.
  • Serve the chicken posole with the salsa, diced onion, shredded lettuce and cabbage, a squeeze of lime juice, and any other veggies you may feel inclined to add.

INSTANT POT® CHICKEN POZOLE



Instant Pot® Chicken Pozole image

This is a great Instant Pot® chicken pozole. Could also sub rotisserie chicken to make it faster. Optional toppings: sour cream, avocado, lime wedges, jalapeño, shredded cabbage, radish, grated cheese.

Provided by Erin

Time 1h10m

Yield 6

Number Of Ingredients 15

1 tablespoon olive oil
1 medium onion, diced
4 cloves garlic, minced
1 (4 ounce) can chopped green chilies
1 tablespoon tomato paste
1 tablespoon chili powder
2 teaspoons cumin
2 teaspoons salt, or more to taste
2 teaspoons dried oregano
½ teaspoon chipotle chile powder, or to taste
2 pounds boneless, skinless chicken thighs
4 cups chicken broth
3 cups Cooked hominy
1 dried guajillo chile
1 medium lime, juiced

Steps:

  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil and add onion and garlic; cook and stir until tender and fragrant, about 5 minutes. Add green chilies and tomato paste. Add chili powder, cumin, salt, oregano, and ground chipotle. Add chicken, broth, and cooked hominy. If adding the dried guajillo chile, break in half and shake out the seeds. Either crumble/tear into small pieces or cut into small strips with kitchen scissors.
  • Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 14 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
  • Shred chicken with 2 forks. Add lime juice. Taste and adjust seasonings. Let sit on Warm setting until ready to serve.

Nutrition Facts : Calories 325.3 calories, Carbohydrate 19 g, Cholesterol 97.5 mg, Fat 14.6 g, Fiber 3.8 g, Protein 28.6 g, SaturatedFat 3.5 g, Sodium 2067.1 mg, Sugar 2.8 g

PRESSURE COOKER POACHED CHICKEN



Pressure Cooker Poached Chicken image

Prepare chicken for a light meal or to be used in any recipe asking for cooked or canned chicken. Broth and veggie leftovers can also be served as a light addition to your meal or the broth in any recipe asking for chicken broth. If needed, shred or cut before refrigerating or freezing. This recipe is for a stovetop, 7-quart pressure cooker.

Provided by Buckwheat Queen

Categories     Healthy Chicken Breasts

Time 40m

Yield 8

Number Of Ingredients 9

1 pound skinless, boneless chicken breast halves
1 pound skinless, boneless chicken thighs
2 medium carrots, sliced into 1/2-inch rounds
1 cup diced onion
4 stalks celery, cut into 1/2-inch pieces
1 teaspoon salt
1 teaspoon multi-colored whole peppercorns
¼ cup white wine
4 cups water, or as needed

Steps:

  • Place chicken breasts and thighs in a pressure cooker. Add carrots, onions, celery, salt, and peppercorns. Pour wine over top. Add water, 1 cup at a time, until it covers the chicken by at least 1/2 inch, but no more than 1 inch. You may not need all the water or you may need more; this will depend on your pressure cooker dimensions.
  • Secure the lid and heat over medium-high heat until the first whistle sounds. Put 10 minutes on a timer and wait.
  • Turn off the heat and release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
  • An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 164.5 calories, Carbohydrate 4.3 g, Cholesterol 67.3 mg, Fat 5.5 g, Fiber 1.1 g, Protein 21.9 g, SaturatedFat 1.5 g, Sodium 382.7 mg, Sugar 2 g

PRESSURE COOKER POZOLE



Pressure Cooker Pozole image

Fast, cheap, easy, and DELICIOUS. The pressure cooker gets you from walking into the kitchen to sitting down to eat in about an hour and a half. A great recipe for pressure cooker beginners. You'll need at least a 6 quart cooker to make the quantity given here.

Provided by lolsuz

Categories     Stew

Time 1h10m

Yield 1 Buncha food, 8-10 serving(s)

Number Of Ingredients 14

3 -3 1/2 lbs pork shoulder, preferably with a good piece of bone in
1 quart water, with
1 teaspoon salt
3 bay leaves
1 large onion, diced
4 -5 garlic cloves, minced
2 (15 1/2 ounce) cans white hominy, drained and rinsed
1 (15 1/2 ounce) can yellow hominy, drained and rinsed
3 (4 ounce) cans diced green chilies, undrained (mild or hot)
1 teaspoon dried oregano
1 1/2 teaspoons ground cumin
1 teaspoon ground black pepper
2 teaspoons chili powder
1 teaspoon salt

Steps:

  • Set your salted water on to boil in your pressure cooker pot so it can be heating up while you prep your ingredients.
  • Cut the pork into bite-size cubes and add to the water in the pressure cooker. Be sure to include any bone(s) from the roast. Add the bay leaves, then put the lid on and bring up to pressure per your cooker's instructions (this might take 20-30 minutes). Once the cooker is up to pressure, turn the heat down a bit until the stopper is rocking gently and set your timer for 10 minutes.
  • During all that waiting time, chop your onion, drain and rinse your hominy, open your cans of green chillies, and measure out your seasonings. Read a book. Watch a video on Youtube. Finish tidying up and set the table. Whatever you like, just don't get out of earshot of the cooker's hiss. You want a nice gentle rocking.
  • After ten minutes at pressure, take your pressure cooker off the heat, douse it under cold water in your sink until the pressure is released, and open the pot.
  • Add the remaining ingredients, being careful not to fill above the max fill line on your cooker. (Take out some pork/stock and set aside if needed to make room for the hominy and onions.) Stir, put the lid back on, and bring back up to pressure (again, 20-30 minutes), and again cook at gently-rocking pressure 7 minutes.
  • After 7 minutes at pressure, douse cooker under cold water in your sink until the pressure is released, stir, and adjust any seasonings for taste (it'll be crazy hot so be careful!).
  • Serve with a sprinkling of fresh cilantro, and garnish with pico de gallo, avocado slices, and lime wedges. Yum!

Tips:

  • Use a high-quality chicken broth. This will make a big difference in the flavor of your pozole. If you don't have time to make your own, use a store-bought broth that is low in sodium.
  • Don't overcook the chicken. Chicken is best when it is cooked through but still tender. Overcooked chicken will be dry and tough.
  • Use fresh, ripe vegetables. This will also make a big difference in the flavor of your pozole. If you can't find fresh vegetables, use frozen vegetables that have been thawed.
  • Don't skimp on the spices. The spices are what give pozole its characteristic flavor. Be sure to use a generous amount of chili powder, cumin, oregano, and garlic powder.
  • Serve pozole with your favorite toppings. Some popular toppings include shredded cabbage, diced avocado, sour cream, and crumbled queso fresco. You can also serve pozole with a side of tortillas or rice.

Conclusion:

Pozole is a delicious and easy-to-make Mexican soup that is perfect for a weeknight meal. It is also a great way to use up leftover chicken. With its combination of savory broth, tender chicken, and fresh vegetables, pozole is sure to be a hit with your family and friends.

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