Instant Pot® Vegetarian Pozole


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.

Prep Time:
10 mins
Cook Time:
45 mins
Additional Time:
5 mins
Total Time:
1 hrs
6 servings


  • 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


  1. 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.

  2. 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.

  3. 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 (per serving)

350 Calories
11g Fat
53g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 350
% Daily Value *
Total Fat 11g 14%
Saturated Fat 4g 20%
Cholesterol 17mg 6%
Sodium 1057mg 46%
Total Carbohydrate 53g 19%
Dietary Fiber 12g 44%
Total Sugars 4g
Protein 11g
Vitamin C 10mg 51%
Calcium 120mg 9%
Iron 4mg 22%
Potassium 519mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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