Vegan Pozole 🌶🥣 Easy Instant Pot Recipe!

avocado

🥗Healthier: smashed peas

💰Cheaper: sour cream

Smashed peas provide creaminess with lower cost.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water + bouillon cubes

Using water with bouillon is more economical.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell peppers are milder and often less expensive.

cabbage

🥗Healthier: kale

💰Cheaper: lettuce

Lettuce is a lighter, cost-effective alternative.

Set the Instant Pot to sauté mode.

Add chopped red onion and minced garlic; sauté until translucent.

Add a little veggie broth to help cook down the onions and garlic.

Once the onions are sautéed, add spices (paprika, onion powder, garlic powder, sea salt).

Mix in the potatoes and green chilies.

Cancel sauté mode and add rinsed hominy to the pot.

Add shredded cabbage to the pot.

Pour in two jars of salsa verde and about two cups of homemade veggie broth.

Put the lid on the Instant Pot, set the valve to sealing, and pressure cook for 10 minutes.

After cooking, release the steam carefully, avoiding the valve with your hand.

Let the pozole sit for about 10 minutes before serving.

Squeeze lemon juice over the top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary