Mexican Chicken Stew

Combine first 8 ingredients (through bay leaf) in a 6-quart Instant Pot. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Press [Manual]; select “High Pressure”, and use [-] or [+] to choose 23 minutes pressure cooking time. When time is up, open the cooker using Quick Pressure Release. Remove chicken from broth mixture; cool slightly. Remove chicken from bones; cut chicken into bite-sized pieces. Discard bones.

Strain stock through a sieve over a bowl; discard solids. Return inner pot to cooker; return stock to inner pot. Stir in chicken, hominy, chile powder, and oregano. Let stand 5 minutes. Skim fat from surface of broth; discard.

Ladle stew into 8 bowls; top each serving evenly with pumpkinseed kernels, cilantro, radishes, scallions, and queso fresco cheese.