Instant Pot Mexican Chicken Stew


  • About 1 1/2 pounds chicken breasts
  • 25 oz can hominy, drained
  • 10 oz can rotel tomatoes (I use the original flavor), not drained
  • 4.5 oz can diced green chilis, not drained
  • 1 32 oz box chicken broth
  • 1/3 cup masa flour
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 2 teaspoons salt
  • 1 cup Mexican blend shredded cheese
  • Sour cream, tortilla chips, and cilantro for optional toppings


  1. Add your drained hominy, rotel, green chilis, chicken broth and seasonings (chili powder, paprika cumin, and salt) to your Instant Pot. To this, add your masa flour and whisk well until it is totally combined. Add your chicken breasts
  2. Seal the lid of your Instant Pot and cook on manual high pressure for 5 minutes. Allow a 5 minute natural release and quick release the remaining pressure
  3. Remove your chicken breasts and dice into small, bite-sized pieces. Add the chicken back to the stew
  4. Stir in your cheese until it is melted and combined into the soup. Season to taste with salt and pepper
  5. Top each bowl with sour cream, crushed tortilla chips, and chopped cilantro


Sometimes, I can only find a giant can of hominy at my grocery store. If that’s your situation, I’d still get it and then just use about 3 cups of the hominy (drained). You can skip the hominy or you can substitute chickpeas or black beans, BUT the hominy is basically my favorite part of this whole thing, so use it if you can!

Some of these ingredients can be a little hard to locate in the grocery store. The Mexican section is always a good place to start for some of it. At my grocery store, the masa flour is in the baking section with the normal flour and cornmeal, and the hominy is in the canned veggie section.

Total recipe time does not account for the time it takes the Instant Pot to come to pressure, since that can vary per person.