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

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.