Betty Mccullough
@mccpalatebet
Instant Pot Vegetarian Pozole Verde Soup
A hearty and flavorful vegetarian pozole verde made with tomatillos, hominy, and pinto beans, all cooked to perfection in an Instant Pot. This dish is perfect for a comforting meal any time of the year.
Details
- Cuisine:mexican
- Meal Type:dinner
- Diet:vegetarian
- Difficulty:hard
- Estimated Cost:N/A
- Ingredients:14
- Views:8
Recipe Information
- Prep time30 min.
- Cook time45 min.
- Total time75 min.
- Servings6
Ingredients
- 1 pound, husked and quartered
- 1/2 cup, stemmed and chopped
- 2 tablespoons
- 1 teaspoon
- 2 teaspoons
- 1, chopped
- 1 small, seeded and chopped
- 1, seeded and chopped
- 3 cloves, minced
- 1 teaspoon
- 1 teaspoon
- 2 (15.5 ounce) cans, drained and rinsed
- 2 (15.5 ounce) cans, drained and rinsed
- 3 cups
Cooking Instructions
Follow our step-by-step guide on how to make Instant Pot Vegetarian Pozole Verde Soup.
Step 1
In a blender, combine the tomatillos, cilantro, lime juice, and salt. Blend until smooth and set aside.
Step 2
Turn on the Instant Pot and select the 'Sauté' function. Add the olive oil, chopped onion, poblano pepper, and jalapeno. Sauté for about 4 minutes until the vegetables are softened.
Step 3
Add the minced garlic, ground cumin, and dried Mexican oregano to the pot. Cook for an additional minute, then hit 'Cancel' to stop the sauté function.
Step 4
Pour the tomatillo sauce into the pot, then add the drained hominy, pinto beans, and vegetable broth. Stir everything together until well combined.
Step 5
Close and lock the lid of the Instant Pot. Select 'High Pressure' and set the timer for 20 minutes. Allow about 20 minutes for the pressure to build before cooking begins.
Step 6
Once the cooking time is complete, carefully release the pressure using the quick-release method according to the manufacturer's instructions, which should take about 5 minutes.
Step 7
Ladle the pozole into bowls and garnish with your favorite toppings, such as additional cilantro, lime wedges, or avocado.