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Pressure-Cooker Easy Pork Posole

Looking for a meal in a bowl? Sit down to a Mexican classic full of cubed pork, sliced sausage. hominy and more. It all goes into the pressure cooker, so you can come home at night and dinner is ready in a flash. —Greg Fontenot, The Woodlands, TX
  • Total Time
    Prep: 30 min. Cook: 15 min. + releasing
  • Makes
    8 servings (2 quarts)


  • 1 tablespoon canola oil
  • 1/2 pound boneless pork shoulder butt roast, cubed
  • 1/2 pound fully cooked andouille sausage links, sliced
  • 2 medium tomatoes, seeded and chopped
  • 1 can (15 ounces) hominy, rinsed and drained
  • 1 cup minced fresh cilantro
  • 1 medium onion, chopped
  • 4 green onions, chopped
  • 1 jalapeno pepper, seeded and chopped
  • 2 garlic cloves, minced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon coarsely ground pepper
  • 6 cups reduced-sodium chicken broth
  • Optional ingredients: corn tortillas, chopped onion, minced fresh cilantro and lime wedges


  • Select saute setting on a 6-qt. electric pressure cooker and adjust for medium heat; add oil. When oil is hot, cook and stir cubed pork and sausage until browned; drain. Return all to pressure cooker. Press cancel.
  • Add next 12 ingredients. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 10 minutes. Allow pressure to release naturally for 5 minutes, then quick-release any remaining pressure. If desired, serve with tortillas, onion, cilantro and lime wedges.

Test Kitchen tips
  • Canned hominy is dried corn that has been treated and soaked, resulting in a puffy, chewy texture. Look for hominy near the canned beans in the grocery store.
  • Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

  • Editor's Note
    Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
    Nutrition Facts
    1 cup: 189 calories, 11g fat (3g saturated fat), 54mg cholesterol, 954mg sodium, 11g carbohydrate (2g sugars, 3g fiber), 14g protein.

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    • Denise
      Mar 15, 2021

      I use online recipes frequently and hardly ever do I make time to leave a review. However, this might be the online recipe I’ve used the most EVER (and I’ve used hundreds.). My husband and I LOVE this recipe. We typically use canned tomatoes instead of diced. I also use my homemade chicken bone broth. I even use my homegrown frozen cilantro in the cold months. We love it so much! Thank you! Simple and delicious!

    • Krystle
      Jan 28, 2020

      We live just slightly north, in Conroe, and I have prepared this recipe as stated 3 times in my instant pot, with fabulous results every time! The only addition I have made was to spice it up a bit with the use of extra peppers as we like it hot in southern Texas! Thank you so much for the recipe! Our family of 6 with 3 picky eaters enjoyed this dish, and I plan to make it again, and again!

    • Melolabel
      Jan 16, 2019 This was delicious. I did make a few tweaks because my family does not like very spicy food. I used closer to a pound of pork shoulder and instead of andouille I just used regular smoked sausage. I also used a packet of chili seasoning instead of measuring out all the spices (because I’m that lazy and I know that my kids can handle a packet of mild chili seasoning). I would have used more hominy too, like 2 cans, and about 2 C less broth. Other than that it was yummy.

    • maggpyle
      Oct 4, 2018

      This is a great recipe. My family loves it, they request it often. I'm making again today for about the sixth time. Thanks for a great recipe.

    • Carol
      Feb 4, 2018

      I don't like hominy and have been resisting trying posole. However, since I love my Instant Pot and am trying new recipes, decided that this looked good. Well, it was even better than it looked in the photo and so easy. I will use less broth next time and less jalapeno if I use the Cajun Anduoille. The flavor was great and my husband doesn't want me to change a thing. Thank you, thank you, thank you for a great recipe and making me change my mind about hominy - at least in this dish.