Name: Instant Pot Vegetarian Pozole
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Olive oil - 1 tablespoon; White onion, chopped - 1 large; Dried guajillo chiles, stemmed - 4; Minced garlic - 1 tablespoon; Ground cumin - 1 teaspoon; Dried Mexican oregano - 1 teaspoon; Vegetable broth - 4 cups; Pinto beans, rinsed and drained - 2 (15.5 ounce) cans; Golden hominy, rinsed and drained - 2 (15.5 ounce) cans; Red enchilada sauce (such as Las Palmas®) - 1 (10 ounce) can; Chopped cilantro - ½ cup; Lime juice - 2 tablespoons

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Instant Pot Vegetarian Pozole

1. Olive oil - 1 tablespoon

2. White onion, chopped - 1 large

3. Dried guajillo chiles, stemmed - 4

4. Minced garlic - 1 tablespoon

5. Ground cumin - 1 teaspoon

6. Dried Mexican oregano - 1 teaspoon

7. Vegetable broth - 4 cups

8. Pinto beans, rinsed and drained - 2 (15.5 ounce) cans

9. Golden hominy, rinsed and drained - 2 (15.5 ounce) cans

10. Red enchilada sauce (such as Las Palmas®) - 1 (10 ounce) can

11. Chopped cilantro - ½ cup

12. Lime juice - 2 tablespoons

How to cook deliciously - Instant Pot Vegetarian Pozole

1. Stage

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add olive oil, onion, and guajillo chiles. Cook for 3 minutes. Add garlic, cumin, and oregano; cook for 2 minutes. Cancel Saute function.

2. Stage

Pour broth, pinto beans, hominy, and enchilada sauce into the pot. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 20 minutes. Allow 20 minutes for pressure to build.

3. Stage

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Discard the guajillo chiles. Stir in cilantro and lime juice.