Smoky Pork And Hominy Soup

• 4 teaspoons canola oil
• 2 1/4 pounds boneless pork shoulder (Boston butt), trimmed and cut into 1-inch pieces
• 2 cups diced onion
• 1 1/2 cups water
• 1/4 cup tomato paste
• 2 tablespoons Spanish smoked paprika
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano, crumbled
• 1 1/2 teaspoons garlic powder
• 3 (14.5-ounce) cans fat-free, lower-sodium chicken broth
• 3 (15.5-ounce) cans white hominy, rinsed and drained
• 1 cup chopped fresh cilantro

1. Remove lid from a 6-quart Instant Pot(R). Press Saute, and use Adjust to select "More" mode. When the word "Hot" appears, swirl in 2 teaspoons of the oil. Add half of pork to cooker; cook 6 minutes, browning on all sides. Remove pork with a slotted spoon; keep warm. Repeat procedure with remaining oil and remaining pork. Turn cooker off. Return cooked pork to cooker; stir in onion and next 7 ingredients (through broth).
2. Close and lock the lid of the Instant Pot(R). Turn the steam release handle to "Sealing" position. Press Manual; select "High Pressure," and use - or + to choose 40 minutes pressure cooking time. When time is up, turn cooker off. Open the cooker using Natural Pressure Release (page 4).
3. With the lid off, press Saute, and use Adjust to select "More" mode. When mixture comes to a boil, stir in hominy. Cook, uncovered, 10 minutes or until slightly thick, stirring occasionally. Stir in cilantro. Ladle soup into 7 bowls.

canola oil, pork shoulder, onion, water, tomato paste, spanish smoked paprika, ground cumin, oregano, garlic, chicken broth, white hominy, fresh cilantro

Taken from www.myrecipes.com/recipe/instant-pot-smoky-pork-hominy-soup (may not work)