Recipe Category: Instant-Pot
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Ingredients
Recipe for: Rajas con Crema
Serves 6
Active Time 15 minutes
Saute; Pressure/Manual (Low) Quick Release
For the vegetables
- 1 tablespoon vegetable oil
- 2 poblano peppers, seeded and sliced into long strips
- 1 red onion, thinly sliced
- ¾ cup frozen corn kernels
- ¼ cup water
- 1 teaspoon ground cumin, plus more for sprinkling
- salt
For the creme fraiche
- 1 cup heavy cream or half-and-half
- juice of ½ lemon
- 1 tablespoon sour cream
Method
For the vegetables
- Select SAUTE on the Instant Pot
- When the pot is hot, add the oil
- Use a silicone pastry brush to spread the oil around the bottom of the pot
- Arrange the sliced poblanos, skin-side down, in the bottom of the pot in a single layer
- Cook, undisturbed, until lightly charred, 5 to 8 minutes
- Add the onion, corn, water, and cumin and season with salt
- Secure the lid on the pot
- Close the pressure-release valve
- Select MANUAL and set the pot at LOW pressure for 1 minute
- At the end of the cooking time, quick release the pressure
For the creme fraiche
- While the vegetables are cooking, in a small bowl, stir together the cream, lemon juice, and sour cream until well combined
- Stir the creme fraiche into the vegetables
- Sprinkle with a little additional ground cumin, if desired, and serve
Full List of Instant-Pot Recipes
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