Instant Pot Plant-Based Mexican Posole
from Tiffany at eatathomecooks.com
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 6 to 8
Calories: 194kcal
- 1 onion diced
- 4 cloves garlic crushed
- 4 carrots peeled and diced
- 3 potatoes peeled and diced
- 1 anaheim or poblano pepper seeded and diced
- 2 15 oz. cans hominy drained and rinsed
- 2 15 oz. cans diced tomatoes with juice
- 1 Tbs. cumin
- 1 Tbs. chili powder
- 1 tsp. oregano
- 4 cups vegetable broth
- 1 cup water
- salt & pepper to taste
Using the sauté function, cook the onion and garlic in a bit of water until the onion is tender.
Add all the remaining ingredients.
Seal the lid and set the cook time to 20 minutes.
When cooking is finished, release the pressure and serve.
Serving: 6to 8 | Calories: 194kcal | Carbohydrates: 41g | Protein: 6g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1389mg | Potassium: 647mg | Fiber: 9g | Sugar: 13g | Vitamin A: 7856IU | Vitamin C: 19mg | Calcium: 112mg | Iron: 4mg