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Instant Pot Plant-Based Mexican Posole

from Tiffany at eatathomecooks.com
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Servings: 3 to 4
Calories: 184kcal

Ingredients

  • 1 small onion diced
  • 2 cloves garlic crushed
  • 2 carrots peeled and diced
  • 2 potatoes peeled and diced
  • ½ anaheim or poblano pepper seeded and diced
  • 15 oz. can hominy drained and rinsed
  • 15 oz. can diced tomatoes with juice
  • 1½ tsp. cumin
  • 1½ tsp. chili powder
  • ½ tsp. oregano
  • 2 cups vegetable broth
  • ½ cup water
  • salt & pepper to taste

Instructions

  • 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.

Nutrition

Serving: 3to 4 | Calories: 184kcal | Carbohydrates: 38g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1426mg | Potassium: 554mg | Fiber: 8g | Sugar: 11g | Vitamin A: 8071IU | Vitamin C: 19mg | Calcium: 126mg | Iron: 5mg