I’m trying to eat more vegetables as I cut calories this week, and I also wanted to add another vegetable dish to the Mexican cookbook. So I cooked some poblanos and some summer squash together, not expecting to get much. I was pleasantly surprised by how good this low carb Mexican Style Poblano Zucchini tasted!
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 side 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!
More Of Our Best Zucchini Recipes
- Roasted Zucchini
- Zucchini Casserole
- Keto Zucchini Chaffles
- Air Fryer Zucchini
- Air Fryer Zucchini Fries
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!
Mexican Style Poblano Zucchini
Ingredients
- ▢ 1 tablespoon Oil
- ▢ 2 poblano peppers , cut into strips
- ▢ 2 teaspoons Butter
- ▢ 1/2 Onion , sliced thin
- ▢ 1 tablespoon Garlic
- ▢ 1 Zucchini
- ▢ 1 Yellow Summer Squash
- ▢ 1/2 cup Chicken Broth
- ▢ 1/2 teaspoons Ground Cumin
- ▢ 1 teaspoon Kosher Salt
- ▢ 1 tablespoon mexican crema or sour cream
Instructions
- Heat your Instant Pot on Sauté, and once it’s hot, add oil. Place poblano strips in a single layers as much as possible and allow them to char. Flip only occasionally, and cook for about 10 minutes.
- Add butter and when it melts, add in onions and garlic and cook along with the peppers until soft, about 2-3 minutes
- Add all other ingredients except crema, close the Instant Pot and set for 2 mins at Low Pressure. When it is done, release pressure quickly.
- Add in crema while stirring so that it incorporates into the sauce.
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Mexican Style Poblano Zucchini
Ingredients
- 1 tablespoon Oil
- 2 poblano peppers cut into strips
- 2 teaspoons Butter
- 1/2 Onion sliced thin
- 1 tablespoon Garlic
- 1 Zucchini
- 1 Yellow Summer Squash
- 1/2 cup Chicken Broth
- 1/2 teaspoons Ground Cumin
- 1 teaspoon Kosher Salt
- 1 tablespoon mexican crema or sour cream
Instructions
- Heat your Instant Pot on Sauté, and once it’s hot, add oil. Place poblano strips in a single layers as much as possible and allow them to char. Flip only occasionally, and cook for about 10 minutes.
- Add butter and when it melts, add in onions and garlic and cook along with the peppers until soft, about 2-3 minutes
- Add all other ingredients except crema, close the Instant Pot and set for 2 mins at Low Pressure. When it is done, release pressure quickly.
- Add in crema while stirring so that it incorporates into the sauce.
Mexican Style Poblano Zucchini https://twosleevers.com/mexican-style-poblano-zucchini/
I’ve seen so many arroz con leche recipes, and while they all look and probably taste fantastic, I wanted a little something different for the Mexican cookbook. The recipes I found also seemed like they took too long. Cook the rice, then add the milk, re-cook, use PIP, etc. It seemed like too much trouble. This Arroz Pina Colada is a one-step recipe: cook the rice, add the milks, you’re done. Because you know, I’m either lazy or efficient, I’m never sure which.
Arroz Pina Colada | One Step Pressure Cooker Recipe
I decided to make arroz con leche–but with adding coconut and pineapple. I also decided to go the Instant Pot route when it comes to cooking because, as you probably have already noticed, I’m a huge fan of simplifying recipes as much as possible. The Instant Pot really makes this recipe and absolute breeze to make. It’s quick, simple, and incredibly crave worthy.
Looking for more delicious rice dessert recipes? Check out my Indian Rice Kheer recipe ! It’s a super flavorful Indian dessert that’s incredibly easy to make in your Instant Pot.
And if you’re looking for a more savory rice dish, give my Arroz Con Pollo a try! It’s a tasty and simple Mexican recipe with chicken and rice that you’re whole family is sure to enjoy!
Some might think it’s terrible to mess with a good, stalwart, traditional, tasty recipe. But if you’re like me, you may appreciate having some variety in your rice puddings. You can find a lot of good arroz con leche recipes on the internet, and now you have yet another variation to try.
? DID YOU MAKE THIS RECIPE? DON’T FORGET TO GIVE IT A STAR RATING BELOW! JUST CLICK ON THE STARS IN THE RECIPE CARD TO RATE.
Arroz Pina Colada
Ingredients
- ▢ 1 cup Arborio Rice
- ▢ 1.5 cup Water
- ▢ 1 cup Sweetened Condensed Milk , (add more for a sweeter taste)
- ▢ 13.5 ounce Full-Fat Coconut Milk , divided
- ▢ 5 ounce can crushed pineapple in juice
- ▢ 1 tablespoon Cinnamon
Instructions
- Combine water and rice, and cook at low pressure for 12 minutes (use rice button on Instant Pot).
- Quickly release pressure and add the condensed milk, HALF of the coconut milk, cinnamon and the can of pineapple with it’s juice.
- Mix well and taste.
- Let the pudding cool for a bit and absorb all the liquid, swelling and thickening as it does so.
- Use the remaining half a can of coconut milk to thin the pudding to your taste after it has cooled.
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Don’t forget to check out my Instant Pot Fast & Easy Cookbook!
This book is full of all kinds of boldly flavored and internationally-themed recipes—Mexican, Thai, Moroccan, and more—with Instant Pot Fast & Easy , fully authorized by Instant Pot. Just like you have come to expect, my recipes will work perfectly every time, and of course taste great too. And because these are Instant Pot recipes, dishes like Japanese Chicken Curry, Chinese Steamed Ribs, and Mexican Pulled Pork are ready in a fraction of the time they would take using traditional cooking methods. As with all of my recipes, the focus is on whole foods instead of artificial convenience ingredients, so the recipes are delicious, easy, and healthful too.
