The secret to this pinto bean soup? Adding enchilada sauce to the broth! This recipe is packed with spicy flavor, plus plenty of plant-based protein from the beans. 👌 . No Instant Pot? No problem! I’ve got stovetop directions on the blog: iheartvegetables.com/vegan-pozole-recipe . Ingredients 1 tablespoon olive oil 1 onion, chopped 3 cloves minced garlic 2 teaspoons chili powder 1 teaspoon cumin 1 teaspoon oregano 2 15 oz cans pinto beans, drained 2 15 oz cans hominy, drained 10 oz enchilada sauce 4 cups vegetable broth Instructions Add the olive oil and onion to the Instant Pot and use the “sauté” function to cook for 3 minutes, stirring frequently. Add the garlic and spices and continue to sauté for 1 minute. Add the remaining ingredients and then lock the lid in place. Set to “Manual” pressure cook for 18 minutes, then quick-release the pressure. Turn off the Instant Pot and serve. . . . #instantpot #instantpotrecipes #fyp #easyrecipe #soup #veganinstantpot #veganip #pinto...