Poblanos & Corn in Cream

(Rajas con Crema)

This is a great mix of poblano peppers, onions, and corn, cooked quickly and finished with a little crème fraîche. I want you to learn how to use your Instant Pot to char vegetables as I do in this recipe. Not only will it save you time and energy, but you can also make other dishes that call for charring ingredients, like Baba Ghanoush, without dirtying your stovetop or any additional dishes.

{ Serves 6 }

Active Time	Function	Release	Total Time
15 minutes	Sauté; Pressure/Manual (Low)	Quick	26 minutes

Dietary Considerations: Grain-Free, Gluten-Free, Nut-Free, Soy-Free, Vegetarian

• 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 crème fraîche
• ⅓ cup heavy cream or half-and-half
• Juice of ½ lemon
• 1 tablespoon sour cream

1. For the vegetables: Select SAUTÉ 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.

2. 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.

3. For the crème fraîche: While the vegetables are cooking, in a small bowl, stir together the cream, lemon juice, and sour cream until well combined.

4. Stir the crème fraîche into the vegetables. Sprinkle with a little additional ground cumin, if desired, and serve.