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A yellow bowl of cooked hominy on a wooden tabletop, in front of a storage container of hominy

Instant Pot Hominy (From Dried)

  • Author: Mike Vrobel
  • Total Time: 9 hours
  • Yield: 6 cups cooked hominy 1x


Instant Pot Hominy. How to pressure cook dried hominy. (Make sure to soak it overnight!)


  • 2 cups dried hominy (about ½ a pound), soaked overnight
  • 4 cups water
  • ½ teaspoon fine sea salt
  • ½ an onion


  1. Soak the hominy overnight: Rinse the dried hominy and put it in a large container. Cover with 8 cups water. Let the hominy soak for at least 8 hours, or overnight.
  2. Pressure cook the hominy for 40 minutes with a quick pressure release: Drain and rinse the hominy, then pour the drained hominy into the pot. Stir in 4 cups of water, sprinkle with ½ teaspoon of fine sea salt, and float the half onion in the water. Lock the lid on the pot, and cook at high pressure for 40 minutes (“manual” or “pressure cook” mode set to high in an Instant Pot), or for 35 minutes in a stovetop PC. Quick release the pressure. (If the pressure release starts foaming and spitting, carefully close the vent and let the pressure come down naturally for 5 minutes before trying the quick release again.)
  3. Use or store for later: Unlock the lid. Discard the onion - it gave its all to the broth. If you’re using right away, drain the hominy and add to your recipe. If you’re saving it for later, store it in 2-cup containers in the cooking liquid. (2 cups of dried hominy yields about 6 cups of cooked hominy)


  • Speed Soak: If you forgot to soak the hominy overnight, you can quick soak it in the Instant Pot. For step 1, put the hominy and 8 cups of water in the Instant Pot, lock the lid, and pressure cook for 1 minute. Let the pot sit for 1 hour after pressure cooking to speed soak. (Don't quick release the pressure, either; let it come down naturally during that hour of soaking.) Unlock the lid, drain the hominy, and continue with step 2. 
  • Storage: If you’re not using it right away, refrigerate the hominy for up to 3 days, or freeze for up to 6 months


  • Prep Time: 8 hours
  • Cook Time: 1 hour
  • Category: Side Dish
  • Method: Pressure Cooker
  • Cuisine: Mexican