Instant Pot Pinto Beans Vegan Posole

Name: Instant Pot Pinto Beans Vegan Posole
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Ingredients: 1 tbsp olive oil; 1 red onion (finely chopped); 3 yellow bell peppers (diced); 6 oz fresh baby spinach (chopped); 10 cloves garlic (minced); 1.5 tbsp ground cumin; 1.5 tbsp chili powder; 1 tsp ancho chili powder; 1 tsp coconut sugar; 1 tsp sea salt (more to taste - I added about 1/2 tsp more); ½ cup tomato paste ((4 ounces)); 1 bay leaf; 3 15oz cans pinto beans, rinsed and drained; 1 15oz can hominy, rinsed and drained; 32 ounces vegetable broth ((4 cups)); optional toppings: ¼ cup chopped cilantro, divided, squeeze of lime juice, diced avocado or guacamole, chopped radishes, shredded mexican cheese blend, crushed tortilla chips

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Prep Time: 5 minutes

Cook Time: 30 minutes

Total: 35 minutes

Servings: 6

Cost: $6.07 /serving

Author : Anjali Shah

Step 1

Turn the Instant Pot to saute on low. Add olive oil through garlic, saute 5-10 minutes.

Step 2

Add the cumin, chili powder, ancho chili powder, coconut sugar and salt. Saute another 2-3 minutes.

Step 3

Add tomato paste, bay leaf, pinto beans, hominy and vegetable broth. Stir to combine.

Step 4

Secure lid of the instant pot. Press "pressure cook" and set timer to 15 minutes. Natural release.