Instant Pot® Vegetarian Pozole recipe

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Ingredients

1 tablespoon olive oil
1 large white onion, chopped
4 dried guajillo chiles, stemmed
1 tablespoon minced garlic
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
4 cups vegetable broth
2 (15.5 ounce) cans pinto beans, rinsed and drained
2 (15.5 ounce) cans golden hominy, rinsed and drained
1 (10 ounce) can red enchilada sauce (such as Las Palmas®)
½ cup chopped cilantro
2 tablespoons lime juice

Nutrition Info

350.2 calories
carbohydrate: 52.6 g
cholesterol: 17 mg
fat: 11.1 g
fiber: 12.3 g
protein: 11.1 g
saturatedFat: 3.9 g
servingSize: -
sodium: 1057.4 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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. 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. 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.

Recipe Yield

6 servings

Recipe Note

Pozole used to take me hours to make and something I could only do on the weekends when time allowed. Red pozole is traditionally made with pork but I've never loved it, so I came up with a vegetarian version and in my Instant Pot® so that I could have it any day of the week. Don't forget the toppings! I suggest cubed avocado, sliced radish, shredded cabbage, and lime wedges.

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