Instant Pot Posole

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recipe by Pamela Ellgen

  • Time icon
    Total Time
  • Serves icon
  • Calories icon

In the Instant Pot, pork shoulder becomes as tender as if it had been simmered for hours in this classic Mexican soup. The amount of broth may seem like a lot, but it is designed to be a thinner soup. This posole is served with cilantro, radishes, avocado, and lime juice. Jar size: 3 cups

Inspired by:

recipe updated Jun 8, 2020


  • Pork shoulder icon
    Pork shoulder
    2¾ cups
  • Avocado icon
    2 (330g)
  • Lime icon
    2 (200g)
  • Cilantro icon
    1 cup (29g)
  • Radish icon
    1 cup (about 1)
  • Canola oil icon
    Canola oil
    2 tbsp (30ml)
  • Salt & pepper icon
    Salt & pepper
    as needed
  • Chile de árbol icon
    Chile de árbol
    1 tbsp (15g)
  • Ancho chili powder icon
    Ancho chili powder
    1 tbsp (8g)
  • Ground cumin icon
    Ground cumin
    2 tsp (4g)
  • Dried mexican oregano icon
    Dried mexican oregano
    1 tbsp (3g)
  • Sea salt icon
    Sea salt
    about ¼ tsp (2g)
  • Garlic powder icon
    Garlic powder
    2 tsp (5g)
  • Dried onion icon
    Dried onion
    about ¼ cup (79g)
  • Bay leaves icon
    Bay leaves
  • Dried hominy icon
    Dried hominy
    2 cups (328g)
  • Chicken broth icon
    Chicken broth
    12 cups (2988g)


  • kCook icon Paper towels
  • kCook icon Instant Pot
  • kCook icon Inner pot
  • kCook icon Work surface

Step preview

  1. Pre-heat until hot - Sauté, Normal
  2. Add canola oil to the inner pot
  3. Add pork shoulder to a clean work surface
  4. Pat dry with paper towels
  5. Season with salt & pepper generously
  6. Transfer pork to inner pot
  7. Sear until browned - approx 10 min
  8. Stir chile de árbol, ancho chili powder, ground cumin, dried mexican oregano, sea salt, garlic powder, dried onion, bay leaves, dried hominy and chicken broth into the inner pot
  9. Close and lock the lid and turn the steam release handle to Sealing
  10. Pressure cook - Manual, High, 30 min
  11. Natural release - 15 min
  12. Quick release
  13. Cancel - Keep warm
  14. Serve
  15. Top with avocado, lime, cilantro and radish
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