We generally think of pozole as a stew that simmers on the stove all afternoon or evening, but multicookers (and regular ol’ pressure cookers) can speed up that process.

Urvashi Pitre, author of a new book called “Instant Pot Fast & Easy: 100 Simple and Delicious Recipes for Your Instant Pot” (Houghton Mifflin Harcourt, $21.99), takes advantage of the pressure cooker function in an Instant Pot to make this pork pozole in less than an hour, including the time it takes for the steam to release naturally from the cooker. She also uses store-bought chile powder and canned chipotles to make the prep work even easier.

You could use whole, dried chiles, but if you’re trying to get a comforting dinner on the table quickly this weekend, pull out the multicooker and give this one a try. You could always swap in chicken if you don’t eat pork, and although beef isn’t traditionally used in posole, you could try beef stew meat if that’s what you have in the freezer.

Pork Pozole

I used a few different shortcuts in this pozole recipe. Rather than follow the traditional method of toasting the chiles, then soaking and blending them, I used ancho chile powder and canned chipotle chiles for a quick, very flavorful, but not overly spicy blend. A bowlful of comfort, this stew will quickly become a favorite in your house. If you like your hominy more al dente, I suggest you put in half the can while cooking so it flavors and thickens the stew a bit, and save the other half to add after cooking

— Urvashi Pitre

1 pound pork shoulder, cut into bite-size cubes

1 yellow onion, chopped

1 (25-ounce) can hominy, undrained

3/4 cup water

3 or 4 garlic cloves, chopped

1 to 3 canned chipotle chiles in adobo, chopped, with 1 to 2 teaspoons adobo sauce from the can (about 1/2 small can)

2 teaspoons ancho chile powder, plus more if needed

2 teaspoons ground cumin

1 teaspoon dried oregano

1 teaspoon salt, plus more if needed

1/4 cup fresh cilantro, for garnish

In the Instant Pot, combine the pork, onion, hominy and its juices, water, garlic, chipotles, adobo sauce, ancho chile powder, cumin, oregano and salt.

Secure the lid on the pot. Close the pressure-release valve. Select “manual” and set the pot at high pressure for 30 minutes. At the end of the cooking time, allow the pot to sit undisturbed until the pressure has released.

Check the pork for doneness. Taste and season with additional ancho chile powder and/or salt as needed. Garnish with the cilantro and serve. Serves 8.

— From “Instant Pot Fast & Easy: 100 Simple and Delicious Recipes for Your Instant Pot” by Urvashi Pitre (Houghton Mifflin Harcourt, $21.99)