Instant Pot® Chicken Posole Verde

• 1 pound tomatillos, husked and chopped
• 1 large poblano pepper, seeded and chopped
• 1 large jalapeno pepper, seeded and chopped
• 1 small bunch fresh cilantro, stems removed
• 1 lime, juiced
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 2 pounds skinless, boneless chicken breast, cubed
• 1 small onion, chopped
• 2 teaspoons Mexican oregano
• 1 teaspoon ground cumin
• 3 (15.5 ounce) cans white hominy, drained
• 3 cups chicken broth

1. Combine tomatillos, poblano pepper, jalapeno pepper, cilantro, lime juice, and garlic in a blender; blend until smooth. Set salsa verde aside.
2. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add olive oil, chicken, onion, oregano, and cumin; cook for 5 minutes. Add salsa verde, hominy, and chicken broth. Stir to combine.
3. Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 20 minutes. Allow 15 minutes for pressure to build.
4. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Ladle posole into bowls.

poblano pepper, jalapeno pepper, fresh cilantro, lime, garlic, olive oil, skinless, onion, oregano, ground cumin, white hominy, chicken broth

Taken from www.allrecipes.com/recipe/268876/instant-pot-chicken-posole-verde/ (may not work)