Pressure Cooker Chipotle Chicken Pozole Recipes

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.

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!

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.

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.

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.

Steps:

• 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.

Steps:

• Heat 2 tablespoons canola oil in a deep skillet over medium-high heat. Add chicken breasts, and cook until no longer pink and juices run clear, about 20 minutes. Remove from skillet, drain, and cool. When completely cooled, shred chicken with a fork.
• Heat remaining 2 tablespoons canola oil in the same skillet over medium-high heat. Cook and stir onion and garlic until soft and transparent, about 5 minutes. Return shredded chicken to the skillet. Stir in the chicken broth, water, oregano, salt, and chili powder. Reduce heat to low, cover, and cook about 90 minutes. Stir in the hominy and cook until tender, about 15 minutes more. Taste to adjust seasonings, adding more salt and chili powder, if desired. Serve in soup bowls with1 tostada shell per serving. Garnish as desired.