Instant Pot Vegetarian Pozole Verde Recipes

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

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® 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

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