Instant Pot Menudo Made Vegan
If you love vegan menudo and want a quicker way to cook it, you’ll love this Instant Pot recipe! Same awesome taste, just quicker to get on the table.
Servings: 4 large servings
Calories: 207kcal
Ingredients
- 4 cups water to cook the chiles
- 5 whole guajillo chiles stem removed, seeded and rinsed
- 3 whole chiles de arbol stem removed, seeded and rinsed
- ½ large white onion quartered
- 6 whole garlic cloves
- 2 Tablespoons olive oil
- 4 cups oyster mushrooms roughly chopped into medium pieces
- ½ teaspoon salt
- 3 leaves fresh epazote or 1 Tablespoon dried (if you love epazote add up to 5 leaves)
- 1 teaspoon salt
- ½ teaspoon dried Mexican oregano
- ½ teaspoon ground cumin
- 2 small bay leaves (or one large one)
- 15 oz can of hominy drained and rinsed (optional)
- 4 cups vegetable broth use your favorite brand or homemade
- ½ cup white onion finely chopped
- ½ cup cilantro finely chopped
- 4 whole limes cut into 1/2 or 1/4
- Mexican oregano
Instructions
- Bring the 4 cups of water to a boil, then add the chiles, onion and garlic. Simmer for about 15 minutes or until the onion is soft. Remove from the heat and allow to cool slightly before blending with once cup of the boiling broth. Blend until you have a smooth sauce, add more broth if necessary. Set aside.
- (You can cook the mushrooms while the chiles are cooking.) Select "Saute" function on your pressure cooker or Instant Pot, set for 20 minutes. Add the olive oil and once hot add the mushrooms sprinkle the 1/2 teaspoon of salt over them. Saute until they begin to crisp up a bit. Place a colander over the pot and strain the chile sauce over the mushrooms. Discard leftover bits.
- Next add the epazote and salt, cumin, oregano and bay leaves. Stir until well combined and saute for 5 minutes. Then mix in the hominy, then pour in the vegetable broth and mix well.
- Cancel the "Saute" function. Place the lid on your pressure cooker and lock into place. Move valve to "Sealing", select "Pressure Cook" setting then "High Pressure" and set time to 15 minutes.
- Allow the pressure to release naturally, my took about 10 minutes. IF you don't want to wait you can do a quick release by carefully switching the valve to "Venting". Wait until the float valve drops and all the steam is release before you carefully remove the lid --facing away from you!
- TO SERVE
- Before you serve the menudo, taste it and adjust any seasoning you'd like. Serve with chopped cilantro and white onion, a sprinkle of Mexican oregano and plenty of lime juice. People also like to serve and eat with some warm corn tortillas and a spicy salsa on the side.
Notes
If you don’t have an Instant Pot brand you can use any brand of electric pressure cooker with this recipe.
- My pressure cooker took 8 minutes to come to pressure and about 10 to fully release the steam. Yours may vary and if so the total time to make this recipe may vary slightly than my recipe states.
Nutrition
Serving: 4servings | Calories: 207kcal | Carbohydrates: 30g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Sodium: 2212mg | Potassium: 502mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1225IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 3mg
