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Instant Pot Vegetarian Verde Pozole

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PREP TIME
25 min
COOKING TIME
45 min
TOTAL TIME
75 min
SERVINGS
6 servings
Dinner Mexican
Instant Pot Vegetarian Verde Pozole
Ingredients
  • 1 pound tomatillos, husked and quartered
  • 1/2 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
1
Combine tomatillos, cilantro, lime juice, and salt in a blender. Process until the mixture is well combined and smooth.
2
Set it aside for now.
3
Next, activate your pressure cooker and switch to the Saute mode.
4
Add a generous amount of olive oil, followed by an onion, a poblano pepper, and a jalapeno. Cook for 4 minutes, stirring occasionally.
5
Add minced garlic, cumin, and oregano to the pot. Cook for 1 minute, stirring constantly.
6
Cancel the cooking cycle and discard any excess liquid that may have accumulated.
7
Pour the blended tomatillo mixture into the pot, followed by hominy, pinto beans, and vegetable broth. Stir everything together to ensure a uniform mixture.
8
Close the lid of your pressure cooker, making sure it is securely locked.
9
Follow the manufacturer's instructions to set the high-pressure cooking time, and then set a timer for 20 minutes.
10
Allow the pressure to build in the pot for 20 minutes.
11
After this time, carefully release the pressure using the quick-release method, as instructed by the manufacturer. This process should take around 5 minutes.
12
Spoon the cooked mixture into bowls and garnish with your choice of toppings or herbs.