Instant Pot soup is so easy to whip up in my magical favorite appliance.  Toss broth and whatever ingredients you have on hand in the pot, hit the soup button and you’ll be sipping warm, savory, comfort food within the hour.

Posole is my daughter’s favorite soup. She lived in the Texas foster care system before we adopted her and had it often in one of her foster homes, but didn’t know the name of it. I was thrilled when I finally figured out what she was talking about.

I’ve played with the recipe over the years, experimenting with different ingredients and methods. The version she likes best is much lighter than traditional posole, using chicken breast.

My girl calls it “sick soup” because it’s what she likes me to make her when she isn’t feeling well. It’s a quick and easy recipe, made even quicker with the Instant Pot .

Want free Instant Pot recipes for every meal?  CLICK HERE!

My daughter started sniffling yesterday. She’s definitely feeling a little under the weather today.

So of course I whipped her up a pot of “sick soup”!

Easy Mexican Chicken Posole in the Instant Pot

Ingredients (for four large bowls)

• 1 large boneless, skinless chicken breast
• 1 carton chicken broth (or 4 cups of your own homemade broth or stock)
• 1 can hominy, drained
• 1 large carrot, diced
• Juice of 1 lemon
• 1 tablespoon sriracha sauce (adjust to more or less according to your tastes)
• Sprinkle of dried oregano
• Sprinkle of black pepper
• Sprinkle of garlic powder

Directions

1. Pour broth into Instant Pot.
2. Add chicken breast (whole) and all other ingredients.
3. Set it to soup at 30 minutes.
4. Allow to release pressure naturally.
5. Take chicken out of the pot and shred.  Return to soup.
6. Add more seasoning if desired.
7. Dig in!

This recipe is super versatile.  Adjust the spice level.  Leave out the carrots.  Add another can of hominy.

I was working with what I had on hand.  I usually blend a can of Rotel instead of the sriracha.  I often add celery with the carrots.  But just as often, it has extra hominy and no vegetables.  I usually do lime, but only had lemon today.

If desired, garnish with lime wedges, fresh cilantro, tortilla chips, sour cream, radish slices, etc.

Like I said, versatile!

My daughter’s on her second bowl and says she’s feeling better already.

And she melted my heart when she said, “Momma, when I grow up, if we live far apart will you make sick soup for my freezer so I can just heat it up when I’m not feeling well?”

“OF COURSE, I will, baby!”

And, yes, this Instant Pot soup also freezes really well.  Enjoy!

Please let me know what you think if you make it!

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Print Recipe

Instant Pot soup: Mexican chicken posole recipe

Comfort food at it's best!

Prep Time5 mins

Cook Time50 mins

Total Time55 mins

Servings: 4

Author: Shrinking Momster

Ingredients

• 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

Instructions

• Put all ingredients in Instant Pot.
• Leave chicken breast whole.
• Put on "soup" for 30 minutes.
• Allow pressure to release naturally.
• Taken chicken out of the pot and shred it with two forks.
• Return to the pot.
• Add more seasoning if desired.
• Optional: serve with lime wedges, fresh cilantro, tortilla chips, radish slices or other garnishes.

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