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Instant Pot Beef Hominy Soup

Hearty Instant Pot beef soup with hominy, beans, spices, tomatoes, and chiles.

Course Main Course
Keyword instant pot, soup
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 servings
Author Taavi Moore

Ingredients

  • 2 tbsp olive oil, divided
  • 2 ½ lb chuck roast, cut into ½" cubes
  • 1 medium white onion, diced
  • 2 jalapeno peppers, diced
  • 4 cloves garlic, minced
  • 2 tbsp dried oregano
  • 1 tbsp chili powder
  • 1 tbsp ground cumin
  • 6 cups low-sodium beef broth
  • 1-25 oz. can hominy, drained and rinsed
  • 1-15 oz. can white beans, drained and rinsed
  • 1-15 oz. can pinto beans, drained and rinsed
  • 1-15 oz. can fire roasted crushed tomatoes
  • 1-4 oz. can green chiles
  • 1 ½ tsp kosher salt, plus more to taste
  • 3 bay leaves
  • ⅓ cup chopped fresh cilantro

For serving

  • cilantro, diced onion, radishes, sour cream

Instructions

  1. Turn instant pot on saute. Heat 1 tablespoon oil. Add 1/3 of the beef to the pot in a single layer. Brown on all sides then remove from pot. Repeat twice with remaining beef adding oil as needed. Remove beef from pot and set aside.

  2. Add another tbsp of oil to the pot. Add onion and jalapeno. Cook 3 to 5 minutes or until tender and onion is translucent, stirring occasionally. Stir in garlic and spices. Cook for 1 minute until fragrant, stirring constantly to prevent burning. Pour in broth, hominy, beans, canned tomatoes, and green chiles. Return beef to pot. Turn on high pressure and cook for 35 minutes. Naturally release pressure for 10-15 minutes.

  3. Stir in ¼ cup cilantro. Season with salt and pepper to taste. 

  4. Serve with your favorite toppings, such as fresh cilantro, sliced radishes, sour cream, or fresh lime. Enjoy!

Recipe Notes

*the easiest way to cut in cold butter is by freezing the stick of butter first for ~30 min. Then grate the butter using a cheese grater and fold in the butter with the dry mixture.