Instant Pot Pozole

Introduction

Instant Pot Pozole is a vibrant Mexican stew that blends tender pork, earthy hominy, and a deeply flavorful chile broth—all made swiftly and easily thanks to pressure cooking. If you crave rich, comforting flavors and want to impress a crowd with a bowl of something soulful yet simple, this Instant Pot version delivers the essence of authentic pozole in a fraction of traditional simmering time.

Why This Instant Pot Pozole is a Must-Try

This recipe genuinely shines for its blend of ease and authenticity. The Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6 Quart allows you to achieve fall-apart pork and rich flavors in under an hour—saving hours without sacrificing tradition. Each spoonful bursts with the earthy aroma of dried chiles and the toasty savor of hominy, making it a fantastic party meal or comforting weeknight dinner.

Ingredients to Build Authentic Flavor

Authentic pozole is all about balancing robust components: pork shoulder, dried chiles, garlic, hominy, and classic garnishes like radish, onion, and shredded cabbage. A tool like the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper is invaluable for prepping the fresh toppings and veggies uniformly, ensuring even texture in every spoonful.

Step-by-Step to Pozole Perfection

To begin, brown your pork directly in the Instant Pot using the sauté function. This enhances the stew’s depth and ensures beautifully tender meat. For blending rehydrated chiles into a luscious, silky sauce, an appliance such as the Ninja BL610 Professional 72 Oz Countertop Blender, Black is incredibly helpful—giving you smooth, vibrant chile base in seconds.

Once pork, chiles, aromatics, and hominy are together, the Instant Pot does the heavy lifting. In just 35 minutes under high pressure, you’ll have traditional-tasting pozole that tastes slow-cooked. To shred the pork quickly and efficiently, a Chicken Shredder Tool Twist for Kitchen, Elegant Black will save your fingers and get you perfectly stringy meat for each serving.

Serving Pozole with Style

When it comes time to serve, presentation can be just as important as taste. Ladle your pozole into rustic bowls, and set out a toppings bar featuring sliced radishes, chopped onion, shredded cabbage, lime wedges, dried oregano, and crushed red chile. For a simple, spill-free meal wherever you go, the Bentgo Salad Container – 54 oz Bowl, Khaki Green lets you transport leftovers or share your pozole with friends and family at a potluck.

Nutrition & Yield

This recipe serves 6 generous bowls. Each serving has approximately 375 calories, depending on the pork and toppings. Pozole is protein-packed and naturally gluten-free, making it both nourishing and hearty.

Flavor-Packed Instant Pot Pozole

Instant Pot Pozole delivers deep, satisfying flavors in record time—thanks to the magic of pressure cooking. Whether it’s your first time making Mexican pozole or you already know and love this classic, this method ensures tender pork, authentic chile broth, and celebratory, customizable bowls for all.

Ingredients
2 lbs pork shoulder, cut into chunks
1 large white onion, halved (half for pozole, half diced for garnish)
6 cloves garlic, smashed
4 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 (25 oz) can hominy, drained and rinsed
2 bay leaves
8 cups chicken broth
Salt and pepper, to taste
1 tbsp dried Mexican oregano
Toppings: sliced radishes, shredded cabbage, diced white onion, lime wedges, cilantro

Instructions

1. Set your Instant Pot Duo 7-in-1 Electric Pressure Cooker, 6 Quart to “Sauté” mode. Add pork and brown on all sides. Remove and set aside.
2. Add half the onion and garlic; sauté until fragrant.
3. While the aromatics cook, place dried guajillo and ancho chiles in a bowl and cover with hot water to soften for 10 minutes. Drain and blend with 1 cup chicken broth until very smooth using the Ninja BL610 Professional 72 Oz Countertop Blender, Black.
4. Return pork to the Instant Pot. Stir in hominy, bay leaves, remaining broth, and the blended chile mixture. Season with salt, pepper, and oregano.
5. Lock the Instant Pot lid and set for “Manual” or “Pressure Cook” on high for 35 minutes.
6. Once done, allow pressure to release naturally for 10 minutes, then carefully quick release the rest.
7. Remove bay leaves. Use a Chicken Shredder Tool Twist for Kitchen, Elegant Black to shred pork directly in the pot.
8. Ladle pozole into bowls. Top with your choice of radish, shredded cabbage, diced onion, cilantro, oregano, and lime wedges. Prep garnishes quickly using the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for uniform slices.
9. Transport or store leftovers using a leakproof Bentgo Salad Container – 54 oz Bowl, Khaki Green for easy lunches.

Prep and Cook Times

Prep Time: 20 minutes
Cook Time: 35 minutes (plus pressurizing and releasing)
Total Time: 1 hour

Enjoy traditional Mexican comfort in a fraction of the time—without losing a drop of flavor!