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!
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