Pressure Cooker Chicken Tomatillo Soup with Hominy

Tomatillos add a touch of tartness and a pretty green color to a mild, spicy chicken soup with hominy. Ready to eat in minutes, top it with your favorite enchilada toppings. 

I asked my husband to go to Costco and pick up some groceries and grab something for dinner. He came home with ingredients to make a Lemon Cream Sauce, four cheese chicken raviolis, and a roasted chicken. We ate the ravioli with the cream sauce and pressure cooker steam carrots the first night, which left the roasted chicken for dinner the next night.

While he was at Costco, my Instant Pot was delivered! So of course I had to cook something with the chicken in the Instant Pot.  Luckily, I remembered a chicken tomatillo soup recipe in the Café Zupas Blogger’s Annual Cookbook that I’d been wanting to make.

The Instant Pot has a Soup setting that simmers soups at a slightly gentler temperature, so I used the soup setting adjusted to low for this soup since the ingredients were already all cooked.

I made several changes to the recipe besides changing it in to a pressure cooker recipe. I changed the spices and used canned tomatillos. If you want to use fresh tomatillos, you should saute them with the onion and garlic. Hominy is kernels of corn that have been soaked in lye. They’re a good source of fiber and help make this a hearty, filling and delicious soup.

Don’t skimp on the toppings. My husband wasn’t sure about topping soup with avocado, but loved it on this soup. Enjoy!

Chicken Tomatillo Soup with Hominy

Ingredients:

  • 1 tablespoon vegetable oil
  • 1 large onion, diced
  • 2 cloves garlic, minced or pressed
  • 1 can tomatillos
  • 1 teaspoon cumin
  • 3 cups chicken, cooked and diced
  • 3 14 ounce cans chicken broth
  • 1 16 ounce jar salsa verde
  • 1 15 ounce can yellow hominy, drained
  • 1 15 ounce can white hominy, drained
  • 1/4 teaspoon red pepper flakes
  • salt and pepper to taste

Directions:

Select Sauté and add the oil to the pressure cooker pot. When oil is hot, add the onion and cook, stirring occasionally until the onion is tender, about 5 minutes. Add the garlic and cook for an additional minute.

Add the remaining ingredients. Lock lid in place, select High Pressure, 5 minutes cook time and press start. (You can also use the Soup setting in the Instant Pot adjust for less time.) It will take about 20 minutes to come to pressure because there is so much liquid.

When timer beeps, turn off pressure cooker, wait 5 minutes, then do a quick pressure release.