Name: Instant Pot® Vegetarian Pozole Verde
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Tomatillos, husked and quartered - 1 pound; Stemmed and chopped fresh cilantro leaves - ½ cup; Lime juice - 2 tablespoons; Salt - 1 teaspoon; Olive oil - 2 teaspoons; White onion, chopped - 1 large; Poblano pepper, seeded and chopped - 1 small; Jalapeno, seeded and chopped - 1; Garlic, minced - 3 cloves; Ground cumin - 1 teaspoon; Dried Mexican oregano - 1 teaspoon; White hominy, drained and rinsed - 2 (15.5 ounce) cans; Pinto beans, drained and rinsed - 2 (15.5 ounce) cans; Vegetable broth - 3 cups

Ingredients for - Instant Pot® Vegetarian Pozole Verde

1. Tomatillos, husked and quartered 1 pound

2. Stemmed and chopped fresh cilantro leaves ½ cup

3. Lime juice 2 tablespoons

4. Salt 1 teaspoon

5. Olive oil 2 teaspoons

6. White onion, chopped 1 large

7. Poblano pepper, seeded and chopped 1 small

8. Jalapeno, seeded and chopped 1

9. Garlic, minced 3 cloves

10. Ground cumin 1 teaspoon

11. Dried Mexican oregano 1 teaspoon

12. White hominy, drained and rinsed 2 (15.5 ounce) cans

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

14. Vegetable broth 3 cups

How to cook deliciously - Instant Pot® Vegetarian Pozole Verde

1 . Stage

Add tomatillos, cilantro, lime juice, and salt to a blender. Blend until smooth. Set aside.

2 . Stage

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, onion, poblano, and jalapeno. Cook for 4 minutes. Add garlic, cumin, and oregano; cook for 1 minute. Hit Cancel.

3 . Stage

Pour tomatillo sauce into the pot. Add hominy, pinto beans, and vegetable broth. 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.

4 . Stage

Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Ladle into bowls and garnish as desired.