Turn the Instant Pot to saute on low. Add olive oil, bell peppers, spinach, and garlic.
Cook for a couple minutes.
Add the ground cumin, chili powder, ancho chili powder, and coconut sugar, and salt. Sauté 2-3 mins.
Add tomato paste, bay leaf, pinto beans, hominy and vegetable broth. Stir to combine.
Secure lid of the instant pot. Press "pressure cook and set timer to 15 minutes. Natural release.
Enjoy! Serve with fresh cilantro.
You can also serve with fresh lime wedges.
Enjoy! For more recipes, visit pickyeaterblog.com!