Vegan Pozole with Pinto Beans

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Turn the Instant Pot to saute on low. Add olive oil, bell peppers, spinach, and garlic.

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Add the ground cumin, chili powder, ancho chili powder, and coconut sugar, and salt. Sauté 2-3 mins.

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

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You can also serve with fresh lime wedges.

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