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By :Everyday Mexican Instant Pot Cookbook by Leslie Limon |
Course | Dinner |
Cuisine | Mexican |
Difficulty | Easy |
Browse Category | Poultry, Soups, Stews & Broths |
Duration | 30-60 min |
Diet | Dairy Free, Gluten Free |
Cooking Technique | Pressure Cook |
Main Ingredient | Chicken Breast, Chicken Broth, Cilantro, Onion |
Prep Time | 5 minutes |
Cook Time | 45 minutes |
Servings |
8 servings
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Ingredients
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Substitution tip: Haven’t tried making the Spicy Salsa Verde yet? Substitute 1 (28-ounce) can green enchilada sauce. Also, if you prefer more hominy in your pozole, add 1 (15-ounce) can.
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Tried this with frozen chicken tenderloins & i cooked it on 16mins on high with more pressure & it truned out so yummy!
Made it using leftover Christmas turkey – otherwise i followed the directions as provided. It turned out great!
Came out good
Would recommend
I’m a beginner in the kitchen but I was impressed on how good this recipe came out. Great recipe and easy to make… included a jalapeño for an extra kick.