Best 2 Instant Pot Vegetarian Pozole Verde Recipes

If you're looking for a flavorful and nutritious vegetarian meal, look no further than instant pot vegetarian pozole verde. This traditional Mexican soup is made with a rich and savory broth, tender hominy, and a variety of vegetables. It's perfect for a weeknight dinner or a casual get-together with friends. The best part is, it's incredibly easy to make in your instant pot. Simply gather your ingredients, add them to the pot, and let it do the work. In just a few short minutes, you'll have a delicious and hearty meal that the whole family will love.

Here are our top 2 tried and tested recipes!

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

INSTANT POT® CHICKEN POSOLE VERDE

Instant Pot® Chicken Posole Verde image

You can have posole without having to stand over the stove for hours. Let your multi-functional pressure cooker do the work for you. Garnish with avocado slices, lime wedges, sliced radish, jalapeno slices, and/or tortilla strips.

Provided by Soup Loving Nicole

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h5m

Yield 8

Number Of Ingredients 13

Ingredients

1 pound tomatillos, husked and chopped
1 large poblano pepper, seeded and chopped
1 large jalapeno pepper, seeded and chopped
1 small bunch fresh cilantro, stems removed
1 lime, juiced
2 cloves garlic, minced
2 tablespoons olive oil
2 pounds skinless, boneless chicken breast, cubed
1 small onion, chopped
2 teaspoons Mexican oregano
1 teaspoon ground cumin
3 (15.5 ounce) cans white hominy, drained
3 cups chicken broth

Steps:

Combine tomatillos, poblano pepper, jalapeno pepper, cilantro, lime juice, and garlic in a blender; blend until smooth. Set salsa verde aside.
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil, chicken, onion, oregano, and cumin; cook for 5 minutes. Add salsa verde, hominy, and chicken broth. Stir to combine.
Close and lock the lid. Select Manual function according to manufacturer's instructions; set timer for 20 minutes. Allow 15 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. Ladle posole into bowls.

Nutrition Facts : Calories 384.6 calories, Carbohydrate 37.2 g, Cholesterol 66.9 mg, Fat 15.8 g, Fiber 6.5 g, Protein 22.9 g, SaturatedFat 3.4 g, Sodium 996.7 mg, Sugar 6.5 g

Tips:

For a smokier flavor, toast the tomatillos, poblano peppers, and garlic in a skillet before blending.
If you don't have hominy, you can use canned corn kernels or frozen corn.
Add more or less serrano pepper, depending on your desired spice level.
Serve with your favorite toppings, such as shredded cabbage, radishes, cilantro, and lime wedges.
For a thicker pozole, use a potato masher to mash some of the hominy.

Conclusion:

This Instant Pot Vegetarian Pozole Verde is a delicious and hearty soup that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste preferences. Whether you like it mild or spicy, this soup is sure to please everyone at the table. So next time you're looking for a flavorful and satisfying vegetarian meal, give this recipe a try. You won't be disappointed!