Instant Pot® Vegetarian Pozole Verde

Vegetarian pozole verde made quick and easy with the help of an Instant Pot®. Don't forget the garnishes such as cilantro, chopped avocado, sliced radishes, lime wedges, and shredded cabbage.

• Preparation Time: 25 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 10 mins
• Calories: 304 Calories

Ingredients

• 1 teaspoon salt
• 2 teaspoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 3 cups vegetable broth
• 1 large white onion, chopped
• 2 tablespoons lime juice
• 1 teaspoon dried Mexican oregano
• 2 (15.5 ounce) cans pinto beans, drained and rinsed
• 1 jalapeno, seeded and chopped
• 2 (15.5 ounce) cans white hominy, drained and rinsed
• 1 pound tomatillos, husked and quartered
• ½ cup stemmed and chopped fresh cilantro leaves
• 1 small poblano pepper, seeded and chopped

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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