Instant Pot soup: Mexican chicken posole recipe
Prep time: 
Cook time: 
Total time: 
Serves: 4
Comfort food at it's best!
  • 1 chicken breast
  • 4 cups (32 ounces) chicken broth
  • 1 carrot, diced
  • 1 can hominy
  • Juice of 1 lemon
  • 1 tablespoon sriracha sauce
  • Garlic powder (a sprinkle)
  • Oregano (a sprinkle)
  • Black pepper (a sprinkle)
  1. Put all ingredients in Instant Pot.
  2. Leave chicken breast whole.
  3. Put on "soup" for 30 minutes.
  4. Allow pressure to release naturally.
  5. Taken chicken out of the pot and shred it with two forks.
  6. Return to the pot.
  7. Add more seasoning if desired.
  8. Optional: serve with lime wedges, fresh cilantro, tortilla chips, radish slices or other garnishes.
Recipe by Rambling Rach at