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 caloriescarbohydrate: 52.6 gcholesterol: 17 mgfat: 11.1 gfiber: 12.3 gprotein: 11.1 gsaturatedFat: 3.9 gservingSize: -sodium: 1057.4 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions Instant Pot® Vegetarian Pozole
Directions
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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.
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.
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.