Instant Pot Vegetarian Pozole
Description
The Instant Pot can help turn vegetarian red pozole into a weeknight option that's ready in 1 hour from start to finish.
Ingredients
•
1 tablespoon olive oil
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1 large white onion, chopped
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4 dried guajillo chiles, stemmed
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1 tablespoon minced garlic
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1 teaspoon ground cumin
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1 teaspoon dried Mexican oregano
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4 cups vegetable broth
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2 (15 1/2 ounce) cans pinto beans, rinsed and drained
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2 (15 1/2 ounce) cans golden hominy, rinsed and drained
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1 (10 ounce) can red enchilada sauce (such as Las Palmas®)
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1/2 cup chopped cilantro
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2 tablespoons lime juice
Directions
1
Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add olive oil to the pot. Cook and stir onion and guajillo chiles in hot oil for 3 minutes. Add garlic, cumin, and oregano; cook for 2 minutes. Cancel Sauté function.
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 the timer for 20 minutes. Allow 20 minutes for the pressure to build.
3
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Discard guajillo chiles. Stir in cilantro and lime juice.