Instant Pot Red Posole

Sauté 150 g onion, 15 g garlic, and 28 g olive oil in the Instant Pot on sauté mode until softened.

Stir in 5 g chili powder, 3 g cumin, 5 g oregano, and 5 g black pepper, cooking for 1 minute until fragrant.

Add 808 g chicken broth, 206 g enchilada sauce, and 100 g green chiles to the pot.