Best 2 Instant Pot Vegetarian Pozole Recipes

Dive into the vibrant flavors of Mexican cuisine with our guide to preparing an exquisite Instant Pot Vegetarian Pozole. In this article, we'll embark on a culinary journey to create a hearty, satisfying pozole brimming with fresh, wholesome ingredients. From selecting the perfect hominy to balancing the spicy and tangy flavors, we'll walk you through every step of this delectable dish. So, gather your ingredients, don your apron, and let's embark on a culinary adventure to savor the delights of instant pot vegetarian pozole!

Check out the recipes below so you can choose the best recipe for yourself!

INSTANT POT® VEGETARIAN POZOLE

Instant Pot® Vegetarian Pozole image

Pozole used to take me hours to make and something I could only do on the weekends when time allowed. Red pozole is traditionally made with pork but I've never loved it, so I came up with a vegetarian version and in my Instant Pot® so that I could have it any day of the week. Don't forget the toppings! I suggest cubed avocado, sliced radish, shredded cabbage, and lime wedges.

Provided by Soup Loving Nicole

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 1h

Yield 6

Number Of Ingredients 12

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

Steps:

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.

Nutrition Facts : Calories 350.2 calories, Carbohydrate 52.6 g, Cholesterol 17 mg, Fat 11.1 g, Fiber 12.3 g, Protein 11.1 g, SaturatedFat 3.9 g, Sodium 1057.4 mg, Sugar 3.5 g

INSTANT POT® VEGETARIAN POZOLE VERDE

Instant Pot® Vegetarian Pozole Verde image

Vegetarian pozole verde made quick and easy with the help of an Instant Pot®. Don't forget the garnishes such as cilantro, chopped avocado, sliced radishes, lime wedges, and shredded cabbage.

Provided by Soup Loving Nicole

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 1h15m

Yield 6

Number Of Ingredients 14

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

Steps:

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.

Nutrition Facts : Calories 303.8 calories, Carbohydrate 54.4 g, Fat 5.3 g, Fiber 13.3 g, Protein 11.2 g, SaturatedFat 0.8 g, Sodium 1362.4 mg, Sugar 8.8 g

Tips:

When choosing hominy, look for dried hominy or canned hominy. If using dried hominy, soak it overnight before cooking.
To make the broth more flavorful, use a combination of vegetable broth and water. You can also add a bay leaf, oregano, and cumin to the broth.
If you don't have an Instant Pot, you can make this pozole in a slow cooker or on the stovetop. Just follow the instructions in the recipe and adjust the cooking time accordingly.
Serve the pozole with your favorite toppings, such as shredded cabbage, diced avocado, cilantro, and lime wedges.
Pozole is a great dish to make ahead of time. It can be stored in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Conclusion:

Pozole is a delicious and hearty Mexican soup that is perfect for a cold day. It is also a very versatile dish that can be made with a variety of ingredients. Whether you are a vegetarian or not, you are sure to enjoy this Instant Pot vegetarian pozole recipe. So next time you are looking for a quick and easy meal, give this recipe a try.