Craving a warm, comforting bowl of soup that’s bursting with flavor? Look no further than this Instant Pot Poblano Potato Soup! With just a handful of simple ingredients, you can whip up a creamy, hearty dish that’s perfect for any occasion. Imagine the smoky aroma of roasted poblano peppers mingling with tender potatoes and rich coconut milk, all ready in just 35 minutes! This Mexican-inspired delight is not only delicious but also an excellent way to impress your family and friends. So, roll up your sleeves and get ready to dive into a recipe that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 poblano peppers, roasted and chopped
- 2 potatoes, diced
- 1 onion, chopped
- 4 cups vegetable broth
- 1 cup coconut milk
- 2 cloves garlic, minced
- Salt, to taste
- Black pepper, to taste
Instructions
- Roast the poblano peppers by placing them directly over a gas flame or under the broiler, turning occasionally until the skin is completely charred and blistered. Place the roasted peppers in a sealed plastic bag for 10 minutes to steam, which will help remove the skin.
- Once cooled, carefully peel the charred skin off the poblano peppers, remove the seeds, and chop the peppers into small pieces.
- Turn on the Instant Pot and select the Sauté function. Add a small amount of oil and sauté the chopped onions until they become translucent and slightly golden, about 3-4 minutes.
- Add minced garlic to the onions and cook for an additional 30 seconds, stirring to prevent burning.
- Add the diced potatoes, chopped roasted poblano peppers, vegetable broth, salt, and black pepper to the Instant Pot. Stir to combine all ingredients.
- Close the Instant Pot lid, set the valve to sealing, and cook on high pressure for 10 minutes.
- Once the cooking cycle is complete, do a quick release of the pressure.
- Use an immersion blender to partially blend the soup, leaving some potato chunks for texture. Alternatively, remove about half the soup and blend in a standard blender, then return to the pot.
- Stir in the coconut milk and adjust seasoning with additional salt and pepper to taste.
- Serve hot, optionally garnished with fresh cilantro, a drizzle of cream, or crispy tortilla strips.
Tips
- Roasting the Peppers: For the best flavor, make sure to char the poblano peppers thoroughly. This step enhances their smokiness and adds depth to the soup.
- Steaming the Peppers: After roasting, sealing the peppers in a plastic bag allows them to steam, making it easier to peel off the charred skin. Don't skip this step!
- Sautéing the Aromatics: Take your time when sautéing the onions. A little caramelization adds sweetness and complexity to the soup.
- Adjusting Consistency: If you prefer a creamier soup, blend it more thoroughly. Alternatively, leaving some potato chunks gives a nice texture and heartiness.
- Flavor Boost: Feel free to add extra spices like cumin or smoked paprika for an additional flavor kick. A squeeze of lime juice before serving can also brighten up the dish.
- Garnishing: Elevate your soup by garnishing with fresh cilantro, a drizzle of cream, or crispy tortilla strips for added crunch and presentation.
- Meal Prep: This soup stores well in the fridge for up to three days, making it a great option for meal prep or leftovers. Just reheat on the stove or in the microwave!
Nutrition Facts
Calories: 210kcal
Carbohydrates: 25g
Protein: 4g
Fat: 12g
Saturated Fat: 10g
Cholesterol: 0mg
