Poblanos Corn in Cream Slow Cooker Recipe

Recipe Category: Instant-Pot


Poblanos Corn In Cream Slow Cooker Recipe


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


For the vegetables

  1. Select SAUTE on the Instant Pot
  2. When the pot is hot, add the oil
  3. Use a silicone pastry brush to spread the oil around the bottom of the pot
  4. Arrange the sliced poblanos, skin-side down, in the bottom of the pot in a single layer
  5. Cook, undisturbed, until lightly charred, 5 to 8 minutes
  6. Add the onion, corn, water, and cumin and season with salt
  7. Secure the lid on the pot
  8. Close the pressure-release valve
  9. Select MANUAL and set the pot at LOW pressure for 1 minute
  10. At the end of the cooking time, quick release the pressure

For the creme fraiche

  1. While the vegetables are cooking, in a small bowl, stir together the cream, lemon juice, and sour cream until well combined
  2. Stir the creme fraiche into the vegetables
  3. Sprinkle with a little additional ground cumin, if desired, and serve

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