I'm trying to eat more vegetables as I cut calories this week, and I also wanted to add another vegetable dish to the Mexican cookbook. So I cooked some poblanos and some summer squash together, not expecting to get much. I was pleasantly surprised by how good this Mexican Style Poblano Zucchini tasted!
One thing I'm realizing with the Instant Pot, is that to cook vegetables well in it, not only do you need low pressure and quick cooking times, you also really need to leave the pieces a lot larger than you might otherwise. When I made the Caldo de Res, I left the chayote squash chunks quite large and even after 5 minutes, they still had a little bite to them which I loved.
Mexican Style Poblano Zucchini
You'll notice that I start the Mexican Style Poblano Zucchini recipe with oil and then add butter. We want the poblanos to char, and butter will burn if it's left cooking for that long. So I used the oil to char, and the butter to add flavor. For this dish, after I had charred the poblano peppers and sautéd the onions, I put in 1/2 inch chunks of the squash, and cooked at low pressure for 2 minutes, releasing pressure quickly. The squash was well-cooked and not at all mushy so I think that worked well.
Looking for a delicious Mexican styled dessert to pair with this recipe? Check out my Cinnamon Almond Horchata Pudding! It's so simple to make, and the flavors are so classic and delicious!
And If you're looking for more delicious vegetarian dishes, check out my Instant Pot Langar Ki Dal. It's a deliciously Indian dal recipe that you're sure to love!
So if you're looking for a delicious vegetarian dish with some Mexican flair, this recipe is sure to deliver. It's full of flavor, very easy to make, and it's done in no time thanks to your Instant Pot! So the next time you're looking for a delicious Mexican recipe to cook up, whether you're a vegetarian or not, go for this one!
? Did you make this recipe? Don't forget to give it a star rating below! Just click on the stars to rate.
Ingredients
- 1 tablespoon Oil
- 2 poblano peppers , cut into strips
- 2 teaspoons Butter
- 1/2 Onion, sliced thin
- 1 tablespoon Garlic
- 1 Zucchini
- 1 Yellow Summer Squash
- 1/2 cup Chicken Broth
- 1/2 teaspoons Ground Cumin
- 1 teaspoon Kosher Salt
- 1 tablespoon mexican crema or sour cream
Instructions
- Heat your Instant Pot on Sauté, and once it's hot, add oil. Place poblano strips in a single layers as much as possible and allow them to char. Flip only occasionally, and cook for about 10 minutes.
- Add butter and when it melts, add in onions and garlic and cook along with the peppers until soft, about 2-3 minutes
- Add all other ingredients except crema, close the Instant Pot and set for 2 mins at Low Pressure. When it is done, release pressure quickly.
- Add in crema while stirring so that it incorporates into the sauce.
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Nutrition
Sue
Made this tonight and both my husband and I were amazed at how delicious it was. The peppers were a bit too hot for us to eat, so just used them to add a nice heat and removed them before serving. Served over Instant Pot Polenta (Lefty Spoon) made into squares and browned in a skillet and sprinkled with grated Parmesan. Absolutely delicious dinner. Thank you so much!
URVASHI PITRE
It surprised me too, how much flavor with so few ingredients! Glad you guys liked it.
becky
I had to sub canned green chilies (forgot to get the poblano) and came out great!!
URVASHI PITRE
Very happy to hear that
Pamela
Whoa! Delicious! I doubled the recipe. Just added it to chili for lunch tomorrow. I can picture a lot of ways this would be good. ¡Mil gracias, amiga!
URVASHI PITRE
De nada! I'm so glad you liked it. I love it. Subtle but well-flavored I think.
Kirsten
Made this and it was super yummy. Served it with polenta. If you want to make it heartier, just add some jack cheese on top of that polenta and you have a great meatless meal.
URVASHI PITRE
Oh I love that idea! I hope your rating inspires more people to try it. I think it's super delicious and so easy
Gwen
Did you "skin" the peppers?
URVASHI PITRE
I didn't. I am not sure why people keep skinning those poor peppers ? They taste just fine with the peel on them. It tastes just like the pepper. Can't even tell the difference.