Rajas con Crema y Elote | Pressure Cooker Recipe
I started out wanting to char the poblanos on my gas stove but it was taking too long and frankly I got a bit bored. Then I remembered when I made Eggplant Baingan Bharta and Baba Ghanoush, I’d just charred the eggplant in the Instant Pot to get the smoky taste I needed. So I cut the poblanos into long strips, and charred them in the Instant Pot, cooking them in one layer, undisturbed, until the skin-side got black and charred. At this point, I threw in sliced onions and corn, a little water, cumin and salt and let it cook for one minute under pressure. I finished it with the my version of crème fraîche and it tasted sweet, smoky, and creamy when I was done. Looking for more great Mexican recipes? Check out my Instant Pot Carne Guisada! It’s always been one of my favorite recipes to order at a Mexican restaurant, and it’s easily made in your Instant Pot or pressure cooker. Another great Mexican dish is my Chicken Tinga recipe. It’s a sweet and spicy chicken recipe that makes a great filling for tacos! Two advantages of making it in the Instant Pot for me were that I didn’t have to stand and char the peppers one at a time and then wait for them to steam, and that I didn’t have to baby sit the dish at all. The only effort was at charring the peppers in the pan. The rest of it was simply dump and cook. The short cooking time makes the vegetables cook perfectly, while also creating a very flavorful stock which you mix in with the creme.
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