Set your Instant Pot to Sauté mode and add your garlic, onions and broth or evoo to the pot. Let cook till onions are translucent, about 3 minutes.
Add your spices and stir to incorporate, let cook 1 minute.
Add the potatoes and green chilies, stir to combine. Then turn off the Instant Pot.
Rinse your hominy thoroughly and then add to the Instant Pot along with the cabbage, broth, and green salsa.
Close your Instant Pot and set the valve to Sealing, set to Pressure Cook for 10 minutes.
Manually release the steam and then let the pozole cool for 10-20 minutes. Serve hot and top with a squeeze of lemon juice and fresh chopped cilantro. Enjoy!