This Pork Posole is an easy but flavorful Instant Pot soup recipe is a crowd-pleaser that can easily stretch to feed a crowd without being hard on your budget. It also happens to be one of my new favorites.
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Why make soup in your Instant Pot?
If you don’t have an Instant Pot, get yourself one stat right here. ‘Tis soup season and you’re gonna want to put that bad boy to work for you all winter long because you can’t beat a good Instant Pot soup recipe.
Not only is your Instant Pot a great solution for making busy weeknight meals, but it delivers “simmered all day long” soup in much less time than your stove top, plus it’s mostly hands off, freeing you to do other things. This recipe can feed a crowd so feel free to half the recipe if you’d like. If you have a 6 qt. pressure cooker you may need to cut 2 cups of water. If you do, leave all other ingredients the same. It will just make the flavor a little richer.
Instant Pot Pork Posole Soup Recipe
Pork Posole uses simple inexpensive ingredients that are easy to find with pork and hominy being the main base ingredients. The pork gets cooked in the Instant Pot with onions, water, and seasoning then you shred it and add the rest of the ingredients, then set it to cook again. This means you get rich flavor with just a little work.
I like to use country-style pork ribs in this recipe. They have a bit of bone in them so once they are cooked you do need to strain the liquid to make sure no slivers get left behind but this cut of meat is flavorful and shreds easily. That being said, you can use any cut of pork you like.
Hominy adds a nice heartiness to the soup and makes it filling while stretching the dish. If you have trouble finding hominy check Walmart in the Mexican section. You may only be able to get a very large can but that means you can make this recipe twice AND experiment with the small bit of leftover hominy.
The flavors of cumin and lime combined with a bit of salt really round out the soup. You won’t believe how flavorful and delicious it it with just these simple ingredients.Print
- 2 and 1/2 lb. pork (2 and 3/4 – 3 lb. if you use bone-in pork)
- 12 cups water, divided
- 2 medium onions, chopped and divided
- 3 cloves garlic, minced
- 1 tsp. salt
- 1/4 tsp. ground black pepper
- 6 cups hominy, rinsed and drained
- 1 (4 oz.) can green chiles, minced and drained or 1 jalapeno, minced with/without seeds
- 1 TBS. ground cumin
- Juice from 1 lime
- Turn Instant Pot on saute. Add oil. Once oil is hot add half the onion and the garlic. Saute a few minutes until slightly softened. Add pork, salt, pepper, and 4 cups water.
- Switch Instant Pot to manual, high pressure for 40 minutes. Put lid on and turn seal to closed.
- Once Instant Pot is finished, do a natural release for 10 minutes then turn vent seal to open. Remove pork from pot and shred. Place back into pot and add hominy, remaining water and onion, chile pepper or jalapeno, lime juice, and cumin.
- Close Instant Pot and seal vent. Set to manual, high pressure for 30 minutes. When time is complete, let natural release for 15 minutes then turn the vent seal to open.
- Use 6 or 8 quart Instant Pot.
- Recipe may be halved.
The only other thing you need to figure out for dinner is cornbread or French bread. Skip the blueberries in this gluten-free cornbread recipe for my favorite go-to cornbread. But before you go figure that out, make sure you share this Instant Pot soup recipe with a friend.