Chicken Verde Pozole Instant Pot or Pressure Cooker

Easy chicken pozole with hominy, chick peas, salsa verde, green beans and zucchini. Healthy Mexican comfort food. 

Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6
Author TraceyDelaplain


  • 16 Ounces Chicken breasts or thighs
  • 1 Tablespoon Olive oil
  • 1 Cup Diced onion
  • 3 Cloves Garlic, minced
  • 28 Ounce Can of hominy
  • 4 Cups Chicken stock or broth
  • 2 Cups Soaked chickpeas Substitute canned
  • 14 Ounce Canned salsa verde
  • 1 Cup Fresh green beans
  • 1 Cup Diced zucchini
  • 1 Tablespoon Cumin seeds
  • 2 Teaspoons Coriander ground


  • 1/2 Cup Cilantro leaves
  • 1/2 Cup Scallions
  • 1/2 Cup Radishes, sliced
  • 6 Lime wedges
  • 1 Avocado, sliced


  1. Prepare vegetables. Dice chicken. Brown chicken pieces in olive with Sauté mode. Add onions and garlic and sauté until translucent. Add chicken broth, salsa and seasonings. Scrap any brown pieces off the bottom of the pot. Add remaining ingredients except garnishes. Seal lid and use Stew Meat setting or pressure cooker for 35 minutes and let pressure reduce naturally. 

    Serve with garnishes.