Instant Pot® Vegetarian Pozole Verde

Name: Instant Pot® Vegetarian Pozole Verde
Total time: 75
Yield: 6
Ingredients: 1 pound tomatillos, husked and quartered; ½ cup stemmed and chopped fresh cilantro leaves; 2 tablespoons lime juice; 1 teaspoon salt; 2 teaspoons olive oil; 1 large white onion, chopped; 1 small poblano pepper, seeded and chopped; 1 jalapeno, seeded and chopped; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon dried Mexican oregano; 2 (15.5 ounce) cans white hominy, drained and rinsed; 2 (15.5 ounce) cans pinto beans, drained and rinsed; 3 cups vegetable broth

Recipe by Soup Loving Nicole from allrecipes.com

Dinner 1 Hr. 15 Mins.

Ingredients

6 servings

•

1 pound tomatillos, husked and quartered
•

½ cup stemmed and chopped fresh cilantro leaves
•

2 tablespoons lime juice
•

1 teaspoon salt
•

2 teaspoons olive oil
•

1 large white onion, chopped
•

1 small poblano pepper, seeded and chopped

•

1 jalapeno, seeded and chopped
•

3 cloves garlic, minced
•

1 teaspoon ground cumin
•

1 teaspoon dried Mexican oregano
•

2 (15.5 ounce) cans white hominy, drained and rinsed
•

2 (15.5 ounce) cans pinto beans, drained and rinsed
•

3 cups vegetable broth

Instructions

Add tomatillos, cilantro, lime juice, and salt to a blender. Blend until smooth. Set aside.
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.
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.
Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Ladle into bowls and garnish as desired.