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5 from 7 votes

Instant Pot Pinto Beans Vegan Posole

This easy Instant Pot Pinto Beans Vegan Posole is a delicious Mexican stew that is packed full of flavor. Ready in just 30 minutes, with rich spices, crunchy veggies, and chewy hominy - this healthy soup is perfect for a quick one-pot meal.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Main Course, Soup
Cuisine: Mexican
Servings: 6 servings
Calories: 207kcal
Author: Anjali Shah


  • 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


  • Turn the Instant Pot to saute on low. Add olive oil through garlic, saute 5-10 minutes.
  • Add the cumin, chili powder, ancho chili powder, coconut sugar and salt. Saute another 2-3 minutes.
  • 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.


Top tips to make this vegetarian pozole recipe
  • If you don't have an instant pot or pressure cooker, you can make pozole on the stove top, it will just take a little longer.
  • Ready-to-eat Hominy is sold in the canned section of the supermarket. You can also cook it yourself but it takes much longer! If you choose to cook dried hominy on your own, follow the same process as you would for dried beans.
  • This recipe is already naturally gluten free and vegan! The main thing to keep in mind is to omit the shredded cheese and yogurt from the toppings if you want to make this recipe strictly vegan.
  • You can experiment with different types of beans in this recipe: black beans, kidney beans, even navy beans would all work well. Or you could do a combination of beans and make this a 4 bean posole!
  • Feel free to mix up the veggies used in this dish. I used bell peppers and spinach primarily, but you can use anything you have in your fridge.
  • Don't forget the toppings! Our favorites include: Cilantro, Lime juice, Avocado or guacamole, Chopped radishes, Chopped green onions, Diced tomatoes, Plain Greek Yogurt, Shredded Mexican cheese blend, Crushed tortilla chips.
Modified from this Cookie and Kate recipe.


Calories: 207kcal | Carbohydrates: 37g | Protein: 8g | Fat: 4g | Saturated Fat: 1g | Sodium: 1667mg | Potassium: 827mg | Fiber: 8g | Sugar: 8g | Vitamin A: 4145IU | Vitamin C: 125.3mg | Calcium: 117mg | Iron: 4.7mg