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Instant Pot Vegan Pozole

Cultivator Kitchen


  • 1 cup onion, sliced
  • 3 garlic cloves, minced
  • 2 tbsp veggie broth or olive oil for sautéing
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • 1 tsp sea salt
  • 1 25 oz can hominy
  • 1 4 oz can roasted green chilies
  • 1 cup potatoes, cubed
  • 1/2 green cabbage, cut into strips
  • 2 jars salsa verde
  • 2 cups vegetable broth
  • toppings: cilantro, lemon juice, etc.


  • Set your Instant Pot to Sauté mode and add your garlic, onions and broth or evoo to the pot. Let cook till onions are translucent, about 3 minutes.
  • Add your spices and stir to incorporate, let cook 1 minute.
  • Add the potatoes and green chilies, stir to combine. Then turn off the Instant Pot.
  • Rinse your hominy thoroughly and then add to the Instant Pot along with the cabbage, broth, and green salsa.
  • Close your Instant Pot and set the valve to Sealing, set to Pressure Cook for 10 minutes.
  • Manually release the steam and then let the pozole cool for 10-20 minutes. Serve hot and top with a squeeze of lemon juice and fresh chopped cilantro. Enjoy!