Instant Pot® Vegetarian Pozole

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.

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 350 Calories

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• 1 large white onion, chopped
• 2 tablespoons lime juice
• ½ cup chopped cilantro
• 1 teaspoon dried Mexican oregano
• 4 dried guajillo chiles, stemmed
• 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®)

Recipe Instructions

Step 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.

Step 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.

Step 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.