Instant Pot Vegetarian Pozole

Name: Instant Pot Vegetarian Pozole
Total time: 60
Yield: 6
Ingredients: 1 tablespoon olive oil; 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®); ½ cup chopped cilantro; 2 tablespoons lime juice

Recipe by Soup Loving Nicole from allrecipes.com

Dinner 60 Mins.

Ingredients

6 servings

•

1 tablespoon olive oil
•

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
•

1 teaspoon dried Mexican oregano

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4 cups vegetable broth
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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®)
•

½ cup chopped cilantro
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2 tablespoons lime juice

Instructions

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.
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.
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.