Kim Moore
@kimstar
Instant Pot Vegetarian Pozole Soup
A hearty and flavorful vegetarian pozole made in the Instant Pot, featuring pinto beans, hominy, and a blend of spices for a comforting meal.
Details
- Cuisine:mexican
- Meal Type:dinner
- Diet:vegetarian
- Difficulty:medium
- Estimated Cost:N/A
- Occasion:party
- Ingredients:12
- Views:9
Recipe Information
- Prep time15 min.
- Cook time45 min.
- Total time60 min.
- Servings6
Ingredients
- 1 tablespoon
- 1
- 4
- 1 tablespoon
- 1 teaspoon
- 1 teaspoon
- 4 cups
- 2 (15.5 ounce) cans
- 2 (15.5 ounce) cans
- 1 (10 ounce) can
- 1/2 cup
- 2 tablespoons
Cooking Instructions
Follow our step-by-step guide on how to make Instant Pot Vegetarian Pozole Soup.
Step 1
Set your Instant Pot to the 'Sauté' function. Add the olive oil, chopped onion, and guajillo chiles. Sauté for about 3 minutes until the onion is translucent.
Step 2
Stir in the minced garlic, ground cumin, and dried Mexican oregano. Cook for an additional 2 minutes, then cancel the 'Sauté' function.
Step 3
Pour in the vegetable broth, rinsed pinto beans, hominy, and red enchilada sauce. Stir well to combine all the ingredients.
Step 4
Close and lock the lid of the Instant Pot. Select 'High Pressure' and set the timer for 20 minutes. Allow the pressure to build, which will take about 20 minutes.
Step 5
Once the cooking time is complete, carefully release the pressure using the quick-release method, which should take about 5 minutes. Unlock and remove the lid.
Step 6
Discard the guajillo chiles from the pot. Stir in the chopped cilantro and lime juice before serving.