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Instant Pot Plant-Based Mexican Posole

from Tiffany at eatathomecooks.com
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 6 to 8
Calories: 194kcal

Ingredients

  • 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

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: 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