Pressure Cooker Butternut Squash Pozole Food

BUTTERNUT SQUASH POSOLE

Steps:

• Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Stir in the chili powder. Add the squash, poblano, oregano, cumin, garlic and 1/2 teaspoon salt and cook, stirring frequently, until the poblano softens slightly, about5 minutes. Add 5 cups water, the tomato puree and 1/2 teaspoon salt; cover and bring to a simmer. Uncover and cook until the squash is tender, about 15 minutes, adding the hominy during the last 2 minutes of cooking.
• Season the posole with salt and divide among bowls. Top with the avocado and salsa and sprinkle with oregano. Serve with chips.

PRESSURE COOKER BUTTERNUT SQUASH POZOLE

Steps:

• Heat the olive oil in the pressure cooker over medium heat. If using the Instant Pot, press the Sauté button. Add the onion and garlic and cook until the onions are soft and translucent.
• Break the top stem from the chiles and discard. Shake away any seeds that fall easily out of the chiles, but don't fuss getting them all out. Rinse the whole chiles and add them to the onions and garlic. Stir in the tomatoes, butternut squash, vegetable broth, hominy, beans and oregano. Close the lid.
• Using the Instant Pot, set the top valve to Sealing. Press Cancel and then press Manual. Adjust the time for 5 minutes. Using the stovetop pressure cooker, bring to pressure and cook 5 minutes.
• With the Instant Pot, let the pressure release naturally for 10 minutes, then turn the top valve to Venting to release the rest of the pressure. For stovetop pressure cookers, remove from heat and let the pressure release naturally for 10 minutes, then run cold water over the lid to release any remaining pressure.
• While the pozole simmers prepare the add-ins, including lime wedges. Arrange everything in separate bowls, so, at the table everyone can add the condiments to suit their own taste.
• Carefully remove the chiles from the soup. Discard the chiles. Adjust the seasoning to your taste with salt and red pepper flakes.
• Ladle the pozole into large bowls. At the table, let everyone squeeze a lime wedge or two into their bowl and garnish as they wish, with cilantro, pumpkin seeds, radishes, and avocado. If desired, offer crumbled cheese and/or tortilla chips.

PRESSURE COOKER BUTTERNUT SQUASH SOUP

Steps:

• Heat olive oil in a pressure cooker over medium-high heat. Saute onion until translucent but not browned, about 5 minutes. Add squash, broth, sweet potatoes, apples, garlic, cinnamon, nutmeg, black pepper, cumin, ginger, and salt.
• Close and lock the lid. Bring to high pressure according to manufacturer's instructions, 10 to 15 minutes. Reduce heat to medium-low; cook until squash and sweet potatoes are fork-tender, about 15 minutes.
• Release pressure carefully using the quick-release method according to manufacturer's instructions. Unlock and remove lid. Liquefy soup using an immersion blender. Stir in half-and-half. Serve with a dollop of yogurt on top.

CHICKEN BUTTERNUT SQUASH POSOLE

Steps:

• Combine chicken, butternut squash, red beans, hominy, chicken broth, salsa, beer, and Mexican oregano in a slow cooker.
• Cook on Low for 7 1/2 hours (or on High for 3 1/2 hours). Stir cream into soup and continue cooking for 30 minutes more.

BUTTERNUT SQUASH BISQUE (PRESSURE COOKER)

Steps:

• In a 6 quart pressure cooker, sauté onions in olive oil for approximately 3 minutes, or until they begin to soften, but not brown.
• Add remaining ingredients, except half& half and salt, and place lid on cooker.
• Bring up to high pressure, then lower heat and cook for 10 minutes.
• Release pressure as directed by manufacturer.
• Open lid and allow to cool slightly.
• Place ingredients into blender or food processor, along with half& half and salt, if desired.
• Puree until smooth.
• Serve medium hot.

POSOLE

Steps:

• In a Dutch oven, saute chilies in 1 tablespoon oil for 1-2 minutes or until heated through, pressing with a spatula (do not brown). Using a slotted spoon, transfer chilies tn a bowl; add boiling water. Soak for 20 minutes or until softened; remove stems and seeds, reserving water., In the Dutch oven, brown pork in remaining oil in batches, sauteing onion and garlic with the last batch of pork. Return pork to pan and add broth. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until meat is tender., Transfer chilies and soaking liquid to a blender; cover and process until smooth. Strain through a fine strainer, reserving pulp and discarding skins. Add pulp to pork mixture. Stir in the hominy, oregano and salt. Cover and simmer for 20 minutes. Serve with toppings of your choice.