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Instant Pot Vegetarian Pozole
Instant Pot Vegetarian Pozole
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Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Quick and easy vegetarian red pozole made in Instant Pot, ready in just 1 hour for busy weeknights!
Ingredients:
  • 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®)
  • 0.5 cup chopped cilantro
  • 2 tablespoons lime juice
Instructions:
  • Start by heating up your multi-functional pressure cooker, like an Instant Pot, and choose the Saute setting. Then, toss in some olive oil, onion, and guajillo chiles, and saute for 3 minutes. Next, add garlic, cumin, and oregano, and continue to cook for another 2 minutes. Finally, don't forget to turn off the Saute function.
  • Combine broth, pinto beans, hominy, and enchilada sauce in the pot. Stir well. Seal the lid, set to high pressure for 20 minutes following the manufacturer's instructions. Let pressure build for 20 minutes.
  • Once the pressure has been released following the quick-release method outlined in the manufacturer's instructions, wait for approximately 5 minutes before unlocking and removing the lid. Remove and discard the guajillo chiles, then gently stir in the fresh cilantro and lime juice.

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