Air Fryer Chile Rellenos is a stuffed poblano pepper dish made with charred poblano peppers filled with corn, scallions, cilantro, Monterey Jack cheese, and Mexican crema, then served with a quick red chile sauce. It’s quick and works well for a weeknight vegetarian main or side, since you can go from start to finish in about 40 minutes. Unlike traditional chile rellenos that are battered and deep-fried, this version air-fries the peppers for a no-mess, no-frying approach and pairs them with a fast, flavor-packed sauce.
What Makes These Air Fryer Chile Rellenos Perfect?
- Fast. An air fryer recipe done start to finish in 40 minutes.
- Easy. Char the peppers, stuff them with a delicious filling, cook, and drizzle with sauce.
- Vegetarian. A satisfying and filling vegetarian recipe .
- Versatile. Serve as a main course or as a side dish .
- Delicious. Robust flavors thanks to charred peppers and a variety of flavorful spices.
The odd thing about this recipe is that it’s for 3 Chile Rellenos . I know, I know, who makes 3?
Someone whose air fryer will only take 3 chiles, that’s who. If you have an air fryer with a larger basket or removable trays, you can probably get 4 in at a time. In which case, just add a little corn and cheese, and you should be good to go.
Does It Taste Authentic?
Let’s talk about the sauce. I know several of you will be writing to me telling me how it’s not authentic. Tomato paste? What?
Okay, I hear you. I know it’s not completely authentic, but it TASTES authentic. In my book, if you can achieve the same flavors while saving a ton of time and steps in the kitchen, it’s a win.
You have to try it before you knock it. It is SO GOOD . You’ll be grateful you have extra sauce when it’s all said and done.
Ingredients You’ll Need
For The Peppers
- Poblano peppers
- Frozen Corn Kernels
- Green Scallions
- Chopped Cilantro
- Kosher Salt
- Ground Black Pepper
- Monterey Jack cheese
- Mexican crema
For The Sauce
- Olive Oil
- Onion
- Minced Garlic
- Tomato Paste
- Ancho Chile Powder
- Dried Oregano
- Ground Cumin
- Kosher Salt
- Chicken Broth
- Lemon Juice
How To Make Air Fryer Chile Rellenos
- Char the chiles in the air fryer
- Make the sauce
- Mix up the filling
- Cook the filled chiles
- Drizzle sauce over the poblanos
- Enjoy
The way to do this efficiently is to get the chiles char and make the sauce while that happens. Then mix up the corn and cheese and have it ready for when the chiles are done and ready to go.
What I loved about charring the chiles in the air fryer was no smoke, no mess on the stove, and no standing around and turning it.
I just put them in the air fryer, and they pretty much took care of themselves.
What To Serve With Air Fryer Stuffed Peppers
I served mine with my Instant Pot Refried beans and Instant Pot Arroz con Pollo , but I have to be honest, that might have been overkill.
These air fryer chile rellenos stand well on their own. I’d maybe make a nice Tomato Coconut soup with it Air Fryer Carne Asada if you want something with a little meat and call it a day.
How Long Do They Last?
If you have cooked Chile Rellenos, they can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure to let them cool to room temperature before refrigerating.
It’s important to note that the texture and flavor of Chile Rellenos may change after being stored for an extended period of time, so it’s best to consume them as soon as possible for the best taste and quality.
Can You Freeze Them?
You can also freeze uncooked Chile Rellenos for up to 2-3 months. Just make sure to wrap them tightly in plastic wrap or aluminum foil before freezing.
How Do You Reheat Chile Rellenos?
It’s likely that if you’re only making one batch of these stuffed poblanos , you won’t have to worry about reheating leftovers.
However, if you’re making them as a side dish or are making multiple batches to feed a larger family, you may need to warm them up later. Here’s how I would do it:
- Place the Chile Relleno in a silicone liner and place it in the air fryer basket.
- Set the air fryer time to 4 minutes at 350F
- Test the center of the peppers to check for thorough heating
- Enjoy
Traditional chile rellenos are most commonly made with poblano peppers because they’re large enough to stuff, have a mild-to-medium heat, and roast well for easy peeling. They’re perfect for a classic chile rellenos with cheese filling. If you can’t find poblanos, Anaheim peppers are a popular substitute (usually milder and a bit narrower), and occasionally you’ll see other mild chiles used depending on region and preference, especially for air fryer chile rellenos (no batter), where shape and heat level matter most.
To roast poblanos for chile rellenos without tearing, char the skins quickly in the air fryer until blistered all over, then immediately transfer them to a covered bowl or sealed bag to steam 10–15 minutes so the skin loosens. Peel gently with your fingers or a paper towel (avoid rinsing under water, which can make peppers slippery and delicate), and handle them by the sturdier stem end while you work. When you’re ready to stuff, make one small slit down one side after peeling, remove seeds carefully, and keep the peppers slightly warm so they stay flexible instead of splitting.
To keep chile rellenos with cheese filling from leaking, start with well-roasted poblanos that you’ve peeled gently and dried so they aren’t slick or torn, then make one small slit (not a big opening) and remove seeds carefully to preserve the pepper’s structure. Don’t overstuff. Leave a little room so the pepper can close, and use a cheese that melts well but isn’t overly wet. Then, seal the slit by tucking the edges together and chill the stuffed peppers 10–15 minutes so everything firms up before cooking.
Want More DeliciousMexican Recipes?
- Instant Pot Tamale Pie
- Taco Meatballs
- Flank Steak Fajitas
- Tacos De Alambre
- Mexican Pulled Pork
- Black Bean Quesadillas
- Black Bean Enchiladas
- Ground Beef Casserole
Looking for more great Mexican recipes to cook up in your air fryer? My Air Fried Carne Asada Recipe makes a delicious carne asada in no time!
If you love this Air Fryer Chile Rellenos recipe as much as we did, make sure you share it with your friends on Facebook and Pinterest so they can try it too.
Chile Relleno Recipe | Air Fryer Chile Rellenos
Equipment
- Ninja Air Fryer
- 12 inch Skillet
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
Ingredients
For the peppers:
- ▢ 3 ( 3 ) poblano peppers , rinsed and dried
- ▢ 1 cup ( 164 g ) Frozen Corn Kernels , thawed, or use drained canned corn
- ▢ 1 ( 1 ) Chopped Green Scallions , sliced
- ▢ 2 tablespoons ( 2 tablespoons ) Chopped Cilantro or Parsley
- ▢ ¼ teaspoon ( 0.25 teaspoon ) Kosher Salt
- ▢ ¼ teaspoon ( 0.25 teaspoon ) Ground Black Pepper
- ▢ 1 cup ( 113 g ) grated Monterey Jack cheese
- ▢ 2 tablespoons ( 2 tablespoons ) Mexican crema or sour cream
For the sauce:
- ▢ 3 tablespoons ( 3 tablespoons ) Olive Oil
- ▢ 1/2 cup ( 80 g ) finely chopped yellow onion
- ▢ 2 teaspoons ( 2 teaspoons ) Minced Garlic
- ▢ 1 6-oz can ( 1 6-oz can ) Tomato Paste
- ▢ 2 tablespoons ( 2 tablespoons ) Ancho Chile Powder
- ▢ 1 teaspoon ( 1 teaspoon ) Dried Oregano
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Cumin
- ▢ ½ teaspoon ( 0.5 teaspoon ) Kosher Salt
- ▢ 2 cups ( 470 g ) Chicken Broth
- ▢ 2 tablespoons ( 2 tablespoons ) Lemon Juice
Instructions
- For the peppers: Place peppers in the air fryer basket. Set air fryer to 400°F for 10 minutes, turning peppers halfway through cook time. Remove peppers from air fryer (skins should be charred) and place in a resealable plastic bag to steam for 5 minutes. Peel skin and discard.
- In a medium bowl combine corn, scallion, cilantro, salt, black pepper, and grated cheese; set aside.
- Meanwhile, make the sauce: Heat the oil in a large skillet over medium-high heat. Cook onion for 5 minutes or until tender. Add garlic; cook 30 seconds. Stir in tomato paste, chile powder, oregano, and cumin, and salt. Cook and stir 1 minute. Whisk in chicken stock, and lemon juice. Bring to a simmer, stirring occasionally.
- Cut a slit down the center of each poblano pepper, starting at the stem and continuing to the tip. Remove the seeds, being careful not to tear the chile.
- Carefully stuff each chile with a layer of half of the corn and cheese mixture, and 1 tablespoon of the crema.
- Place stuffed peppers in 6-inch heat-proof pan and place the pan in the air fryer basket. Set air fryer to 400°F for 10 minutes or until the cheese has melted
- Serve with red chile sauce.*
Get support & connect with our community on Facebook!
Nutrition
And don’t forget to check out my air fryer cookbooks! Every day easy air fryer , and Air Fryer Revolution .
Air Fryer Chile Rellenos is a stuffed poblano pepper dish made with charred poblano peppers filled with corn, scallions, cilantro, Monterey Jack cheese, and Mexican crema, then served with a quick red chile sauce. It’s quick and works well for a weeknight vegetarian main or side, since you can go from start to finish in about 40 minutes. Unlike traditional chile rellenos that are battered and deep-fried, this version air-fries the peppers for a no-mess, no-frying approach and pairs them with a fast, flavor-packed sauce.
What Makes These Air Fryer Chile Rellenos Perfect?
- Fast. An air fryer recipe done start to finish in 40 minutes.
- Easy. Char the peppers, stuff them with a delicious filling, cook, and drizzle with sauce.
- Vegetarian. A satisfying and filling vegetarian recipe .
- Versatile. Serve as a main course or as a side dish .
- Delicious. Robust flavors thanks to charred peppers and a variety of flavorful spices.
The odd thing about this recipe is that it’s for 3 Chile Rellenos . I know, I know, who makes 3?
Someone whose air fryer will only take 3 chiles, that’s who. If you have an air fryer with a larger basket or removable trays, you can probably get 4 in at a time. In which case, just add a little corn and cheese, and you should be good to go.
Does It Taste Authentic?
Let’s talk about the sauce. I know several of you will be writing to me telling me how it’s not authentic. Tomato paste? What?
Okay, I hear you. I know it’s not completely authentic, but it TASTES authentic. In my book, if you can achieve the same flavors while saving a ton of time and steps in the kitchen, it’s a win.
You have to try it before you knock it. It is SO GOOD . You’ll be grateful you have extra sauce when it’s all said and done.
Ingredients You’ll Need
For The Peppers
- Poblano peppers
- Frozen Corn Kernels
- Green Scallions
- Chopped Cilantro
- Kosher Salt
- Ground Black Pepper
- Monterey Jack cheese
- Mexican crema
For The Sauce
- Olive Oil
- Onion
- Minced Garlic
- Tomato Paste
- Ancho Chile Powder
- Dried Oregano
- Ground Cumin
- Kosher Salt
- Chicken Broth
- Lemon Juice
How To Make Air Fryer Chile Rellenos
- Char the chiles in the air fryer
- Make the sauce
- Mix up the filling
- Cook the filled chiles
- Drizzle sauce over the poblanos
- Enjoy
The way to do this efficiently is to get the chiles char and make the sauce while that happens. Then mix up the corn and cheese and have it ready for when the chiles are done and ready to go.
What I loved about charring the chiles in the air fryer was no smoke, no mess on the stove, and no standing around and turning it.
I just put them in the air fryer, and they pretty much took care of themselves.
What To Serve With Air Fryer Stuffed Peppers
I served mine with my Instant Pot Refried beans and Instant Pot Arroz con Pollo , but I have to be honest, that might have been overkill.
These air fryer chile rellenos stand well on their own. I’d maybe make a nice Tomato Coconut soup with it Air Fryer Carne Asada if you want something with a little meat and call it a day.
How Long Do They Last?
If you have cooked Chile Rellenos, they can be stored in an airtight container in the refrigerator for up to 3-4 days. Make sure to let them cool to room temperature before refrigerating.
It’s important to note that the texture and flavor of Chile Rellenos may change after being stored for an extended period of time, so it’s best to consume them as soon as possible for the best taste and quality.
Can You Freeze Them?
You can also freeze uncooked Chile Rellenos for up to 2-3 months. Just make sure to wrap them tightly in plastic wrap or aluminum foil before freezing.
How Do You Reheat Chile Rellenos?
It’s likely that if you’re only making one batch of these stuffed poblanos , you won’t have to worry about reheating leftovers.
However, if you’re making them as a side dish or are making multiple batches to feed a larger family, you may need to warm them up later. Here’s how I would do it:
- Place the Chile Relleno in a silicone liner and place it in the air fryer basket.
- Set the air fryer time to 4 minutes at 350F
- Test the center of the peppers to check for thorough heating
- Enjoy
Traditional chile rellenos are most commonly made with poblano peppers because they’re large enough to stuff, have a mild-to-medium heat, and roast well for easy peeling. They’re perfect for a classic chile rellenos with cheese filling. If you can’t find poblanos, Anaheim peppers are a popular substitute (usually milder and a bit narrower), and occasionally you’ll see other mild chiles used depending on region and preference, especially for air fryer chile rellenos (no batter), where shape and heat level matter most.
To roast poblanos for chile rellenos without tearing, char the skins quickly in the air fryer until blistered all over, then immediately transfer them to a covered bowl or sealed bag to steam 10–15 minutes so the skin loosens. Peel gently with your fingers or a paper towel (avoid rinsing under water, which can make peppers slippery and delicate), and handle them by the sturdier stem end while you work. When you’re ready to stuff, make one small slit down one side after peeling, remove seeds carefully, and keep the peppers slightly warm so they stay flexible instead of splitting.
To keep chile rellenos with cheese filling from leaking, start with well-roasted poblanos that you’ve peeled gently and dried so they aren’t slick or torn, then make one small slit (not a big opening) and remove seeds carefully to preserve the pepper’s structure. Don’t overstuff. Leave a little room so the pepper can close, and use a cheese that melts well but isn’t overly wet. Then, seal the slit by tucking the edges together and chill the stuffed peppers 10–15 minutes so everything firms up before cooking.
Want More DeliciousMexican Recipes?
- Instant Pot Tamale Pie
- Taco Meatballs
- Flank Steak Fajitas
- Tacos De Alambre
- Mexican Pulled Pork
- Black Bean Quesadillas
- Black Bean Enchiladas
- Ground Beef Casserole
Looking for more great Mexican recipes to cook up in your air fryer? My Air Fried Carne Asada Recipe makes a delicious carne asada in no time!
If you love this Air Fryer Chile Rellenos recipe as much as we did, make sure you share it with your friends on Facebook and Pinterest so they can try it too.
Chile Relleno Recipe | Air Fryer Chile Rellenos
Equipment
- Ninja Air Fryer
- 12 inch Skillet
- Mixing Bowl
- Measuring Cups
- Measuring Spoons
Ingredients
For the peppers:
- ▢ 3 ( 3 ) poblano peppers , rinsed and dried
- ▢ 1 cup ( 164 g ) Frozen Corn Kernels , thawed, or use drained canned corn
- ▢ 1 ( 1 ) Chopped Green Scallions , sliced
- ▢ 2 tablespoons ( 2 tablespoons ) Chopped Cilantro or Parsley
- ▢ ¼ teaspoon ( 0.25 teaspoon ) Kosher Salt
- ▢ ¼ teaspoon ( 0.25 teaspoon ) Ground Black Pepper
- ▢ 1 cup ( 113 g ) grated Monterey Jack cheese
- ▢ 2 tablespoons ( 2 tablespoons ) Mexican crema or sour cream
For the sauce:
- ▢ 3 tablespoons ( 3 tablespoons ) Olive Oil
- ▢ 1/2 cup ( 80 g ) finely chopped yellow onion
- ▢ 2 teaspoons ( 2 teaspoons ) Minced Garlic
- ▢ 1 6-oz can ( 1 6-oz can ) Tomato Paste
- ▢ 2 tablespoons ( 2 tablespoons ) Ancho Chile Powder
- ▢ 1 teaspoon ( 1 teaspoon ) Dried Oregano
- ▢ 1 teaspoon ( 1 teaspoon ) Ground Cumin
- ▢ ½ teaspoon ( 0.5 teaspoon ) Kosher Salt
- ▢ 2 cups ( 470 g ) Chicken Broth
- ▢ 2 tablespoons ( 2 tablespoons ) Lemon Juice
Instructions
- For the peppers: Place peppers in the air fryer basket. Set air fryer to 400°F for 10 minutes, turning peppers halfway through cook time. Remove peppers from air fryer (skins should be charred) and place in a resealable plastic bag to steam for 5 minutes. Peel skin and discard.
- In a medium bowl combine corn, scallion, cilantro, salt, black pepper, and grated cheese; set aside.
- Meanwhile, make the sauce: Heat the oil in a large skillet over medium-high heat. Cook onion for 5 minutes or until tender. Add garlic; cook 30 seconds. Stir in tomato paste, chile powder, oregano, and cumin, and salt. Cook and stir 1 minute. Whisk in chicken stock, and lemon juice. Bring to a simmer, stirring occasionally.
- Cut a slit down the center of each poblano pepper, starting at the stem and continuing to the tip. Remove the seeds, being careful not to tear the chile.
- Carefully stuff each chile with a layer of half of the corn and cheese mixture, and 1 tablespoon of the crema.
- Place stuffed peppers in 6-inch heat-proof pan and place the pan in the air fryer basket. Set air fryer to 400°F for 10 minutes or until the cheese has melted
- Serve with red chile sauce.*
Get support & connect with our community on Facebook!
Nutrition
And don’t forget to check out my air fryer cookbooks! Every day easy air fryer , and Air Fryer Revolution .
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Chile Relleno Recipe | Air Fryer Chile Rellenos
Ingredients
For the peppers:
- 3 poblano peppers rinsed and dried
- 1 cup Frozen Corn Kernels thawed, or use drained canned corn
- 1 Chopped Green Scallions sliced
- 2 tablespoons Chopped Cilantro or Parsley
- ¼ teaspoon Kosher Salt
- ¼ teaspoon Ground Black Pepper
- 1 cup grated Monterey Jack cheese
- 2 tablespoons Mexican crema or sour cream
For the sauce:
- 3 tablespoons Olive Oil
- 1/2 cup finely chopped yellow onion
- 2 teaspoons Minced Garlic
- 1 6-oz can Tomato Paste
- 2 tablespoons Ancho Chile Powder
- 1 teaspoon Dried Oregano
- 1 teaspoon Ground Cumin
- ½ teaspoon Kosher Salt
- 2 cups Chicken Broth
- 2 tablespoons Lemon Juice
Instructions
- For the peppers: Place peppers in the air fryer basket. Set air fryer to 400°F for 10 minutes, turning peppers halfway through cook time. Remove peppers from air fryer (skins should be charred) and place in a resealable plastic bag to steam for 5 minutes. Peel skin and discard.
- In a medium bowl combine corn, scallion, cilantro, salt, black pepper, and grated cheese; set aside.
- Meanwhile, make the sauce: Heat the oil in a large skillet over medium-high heat. Cook onion for 5 minutes or until tender. Add garlic; cook 30 seconds. Stir in tomato paste, chile powder, oregano, and cumin, and salt. Cook and stir 1 minute. Whisk in chicken stock, and lemon juice. Bring to a simmer, stirring occasionally.
- Cut a slit down the center of each poblano pepper, starting at the stem and continuing to the tip. Remove the seeds, being careful not to tear the chile.
- Carefully stuff each chile with a layer of half of the corn and cheese mixture, and 1 tablespoon of the crema.
- Place stuffed peppers in 6-inch heat-proof pan and place the pan in the air fryer basket. Set air fryer to 400°F for 10 minutes or until the cheese has melted
- Serve with red chile sauce.*
Chile Relleno Recipe | Air Fryer Chile Rellenos https://twosleevers.com/air-fryer-chile-rellenos/
Zucchini is a versatile vegetable that is not only low in calories but also packed with essential nutrients. If you’re looking for a light and flavorful soup to enjoy, this Instant Pot Zucchini Soup is the perfect choice. With the convenience of the Instant Pot, you can have a delicious and nutritious bowl of soup ready in no time.
Why This Will Be Your New Favorite Soup
- Fast. Ready in under 30 minutes with the help of your Instant Pot .
- Easy. Cook the aromatics, cook the veggies and broth under pressure, blend it up, top with cream, and serve.
- Low Carb . Only net carbs per serving!
- Gluten Free. A great flavorful and healthy main course or side dish to serve if you have food intolerances.
This soup is not only delicious but also incredibly easy to make with the help of the Instant Pot. Its velvety texture, combined with the aromatic flavors of herbs and the richness of the cream, will make it a family favorite. Serve it as an appetizer, a light lunch, or as part of a cozy dinner.
How Many Calories Are In A Bowl Of Zucchini Soup?
The amount of calories in a bowl of zucchini soup depends on how large of a bowl you’re enjoying and what the specific ingredients are in the recipe you’re using.
For this Instant Pot Zucchini Soup recipe, you can expect each serving of soup to have approximately 210 calories.
What Is Zucchini Soup Made Of?
- Zucchinis
- Onion
- Garlic
- Butter
- Vegetable broth
- Heavy cream
- Thyme
- Basil
- Salt and pepper
How Should You Dice Zucchini For Soup?
The manner in which you dice up the zucchini for this creamy zucchini soup really isn’t that important. The only thing you should take into consideration is that the pieces are small enough to be pureed with an immersion blender.
If you prefer a chunkier zucchini soup, dice the zucchini into 1/2" cubes before cooking. This will allow the pieces that aren’t pureed to still be bite-sized and tender.
How To Make Zucchini Soup
- Sauté the Aromatics . Turn on the Instant Pot and select the “Sauté” function. Melt the butter in the pot and add the diced onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
- Add Zucchini and Spices. Add the chopped zucchini to the pot and sauté for an additional 2 minutes, stirring occasionally. Sprinkle in the dried thyme, dried basil, salt, and pepper. Stir well to coat the zucchini and aromatics with the spices.
- Pressure Cook. Pour the vegetable broth into the Instant Pot, ensuring that the zucchini is fully covered. Close the lid and set the Instant Pot to “Manual” or “Pressure Cook” mode on high pressure. Set the cooking time to 5 minutes.
- Quick Release and Blending . Once the cooking time is complete, perform a quick release by carefully turning the venting knob to the “Venting” position. Open the lid and let the soup cool slightly. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches and blend until smooth. Be cautious when blending hot liquids and leave some space for the steam to escape.
- Add Cream and Adjust Seasonings . Return the blended soup to the Instant Pot if necessary. Stir in the heavy cream, ensuring it is well incorporated. Taste the soup and adjust the seasonings by adding more salt and pepper if needed.
- Serve and Garnish. Ladle the warm Creamy Zucchini Soup into bowls and garnish with your choice of fresh herbs, grated Parmesan cheese, or a dollop of sour cream. These toppings add extra flavor and a touch of elegance to the dish.
Tips And Tricks
- Sauté the aromatics - Start by using the sauté function of the Instant Pot to cook your onions, garlic, and any other aromatics you plan to include in your soup. Sautéing them first will enhance their flavor and add depth to your soup.
- Garnish with fresh herbs or toppings - Before serving, garnish your creamy zucchini soup with fresh herbs like parsley, basil, or chives. You can also add a drizzle of olive oil, a dollop of sour cream or yogurt, or some grated cheese to enhance the presentation and flavor.
Variations
- Zucchini and Parmesan Soup - Add grated Parmesan cheese to the soup before blending for a rich and nutty flavor. Garnish with additional Parmesan cheese and freshly ground black pepper.
- Zucchini and Curry Soup - Add curry powder or a combination of spices like turmeric, cumin, and coriander to give your soup an aromatic and slightly spicy twist. Finish with a squeeze of fresh lime juice and chopped cilantro.
- Zucchini and Coconut Soup - Add a can of coconut milk to the soup for a creamy and tropical twist. You can also incorporate flavors like ginger and lemongrass for an Asian-inspired touch.
Feel free to combine different variations or create your own by experimenting with different herbs, spices, and ingredients. Adjust the quantities according to your taste preferences, and have fun exploring the diverse flavors of creamy zucchini soup!
What To Serve With Creamy Zucchini Soup
Creamy zucchini soup pairs well with a variety of accompaniments. Here are some delicious options to serve alongside your soup:
- Crusty Bread - A slice of crusty bread, such as a baguette or ciabatta, is perfect for dipping into the creamy soup. You can toast or grill the bread for added texture and flavor.
- Grilled Cheese Sandwich - A classic grilled cheese sandwich makes a satisfying and comforting companion to creamy zucchini soup. Choose your favorite cheese, such as cheddar, mozzarella, or Gruyère, and grill it until it’s melty and golden brown.
- Salad - A fresh and crisp salad can provide a nice contrast to the creamy soup. Consider serving a simple green salad with a light vinaigrette dressing or a Mediterranean salad with tomatoes, cucumbers, olives, and feta cheese.
How Long Does It Last?
When stored in an airtight container in the refrigerator, creamy zucchini soup can typically last for 3 to 4 days. It’s important to let the soup cool completely before refrigerating it.
If you notice any signs of spoilage, such as an off smell or mold growth, discard it.
Can You Freeze It?
If you want to extend the shelf life of your soup, you can freeze it. Creamy zucchini soup can be frozen for up to 3 months.
To freeze the soup, allow it to cool completely, then transfer it to freezer-safe containers or freezer bags. Leave some headspace to allow for expansion during freezing.
Thaw the soup in the refrigerator overnight before reheating it.
Our Best Zucchini Recipes
- Indian Zucchini Kheer
- Air Fryer Zucchini Fries
- Zucchini Noodles
- Layered Ratatouille
- Instant Pot Lasagna
Zucchini Soup | Zucchini Cream Soup Recipe
Ingredients
- ▢ 4 zucchini
- ▢ 1 onion
- ▢ 2 tbsp garlic
- ▢ 2 tbsp butter
- ▢ 4 cups vegetable broth
- ▢ 1 cup heavy cream
- ▢ 1 tsp thyme
- ▢ 1/2 tsp basil
- ▢ 1 tsp salt
- ▢ 1/2 tsp pepper
Instructions
- Sauté the Aromatics . Turn on the Instant Pot and select the “Sauté” function. Melt the butter in the pot and add the diced onion and minced garlic. Sauté for about 2-3 minutes until the onion becomes translucent and fragrant.
- Add Zucchini and Spices. Add the chopped zucchini to the pot and sauté for an additional 2 minutes, stirring occasionally. Sprinkle in the dried thyme, dried basil, salt, and pepper. Stir well to coat the zucchini and aromatics with the spices.
- Pressure Cook. Pour the vegetable broth into the Instant Pot, ensuring that the zucchini is fully covered. Close the lid and set the Instant Pot to “Manual” or “Pressure Cook” mode on high pressure. Set the cooking time to 5 minutes.
- Quick Release and Blending . Once the cooking time is complete, perform a quick release by carefully turning the venting knob to the “Venting” position. Open the lid and let the soup cool slightly. Using an immersion blender, blend the soup until smooth and creamy. Alternatively, transfer the soup to a blender in batches and blend until smooth. Be cautious when blending hot liquids and leave some space for the steam to escape.
- Add Cream and Adjust Seasonings . Return the blended soup to the Instant Pot if necessary. Stir in the heavy cream, ensuring it is well incorporated. Taste the soup and adjust the seasonings by adding more salt and pepper if needed.
- Serve and Garnish. Ladle the warm Creamy Zucchini Soup into bowls and garnish.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
