Directions

1. To the Instant Pot, add the chicken, onion, tomatillos, garlic, poblano pepper, jalapeño, oregano, chicken broth and 2 teaspoons of salt. Close the “vent” and set the pressure cooker to high and timer to 15 minutes.
   
2. Meanwhile, to a small skillet, set over medium-low heat, add the pumpkin seeds and a pinch of salt. Toast for about 2 minutes, shaking the pan every now and then. When they start to brown, pour them right into a bowl and set aside.
   
3. When the Instant Pot goes off, do a quick release. Remove the chicken and place on a cutting board. Shred the chicken into bite-sized pieces. Add cilantro and pumpkin seeds to the pot. Use an immersion blender to blend the soup until smooth.
   
4. Add the hominy and mix well. Set the machine to the “saute” function and cook for 5 minutes. Add the chicken back to the Instant Pot and give it a big stir and adjust the salt to your liking. Add an additional 2 teaspoons of salt.
   
5. Divide soup amongst bowls and garnish with crispy chips, slices of avocado, radishes, jalapeño, sliced cabbage and/or diced onion.