Instant Pot Tomatillo-Poblano White Beans are one of my go-to recipes. I love these beans in burritos, but they’re great as part of a bowl, or on their own with steamed veggies.
It used soaked Great Northern beans and gets cooked in your Instant Pot. Even though the beans are soaked, the recipe calls for them to cook for 35 minutes so that they break down a bit and get creamy.
This recipe is from my book, The Ultimate Vegan Cookbook for Your Instant Pot. I know some of you already have it and I want to make sure that you don’t overlook this recipe. It’s easy to make and fresh tomatillos are inexpensive at a Latin market.
If you are starting on your holiday gift list early I’d recommend buying, my book, an Instant Pot, and checking out the accessories I recommend here.
Tomatillo-Poblano White Beans from The Ultimate Vegan Cookbook for Your Instant Pot
This is one of my favorite recipes from The Ultimate Vegan Cookbook for Your Instant Pot. It's a one post meal that's great with a salad and a piece of homemade bread.
For the Saute
- 2 cups (264 g) chopped tomatillos
- 1 cup (105 g) chopped poblano (seeds and stem removed before chopping)
- 1 cup (160 g) chopped onion
- 1/2 jalapeño without seeds (or use more to make it hotter)
- 1 1/2 tsp ground cumin
For the Pressure Cooker
- 1 1/2 cups (275 g) dried Great Northern beans, soaked for 8–12 hours and drained
- 1 1/2 cups (355 ml) water
- 2 tsp dried oregano
- Salt and pepper, to taste
For the sauté, add the tomatillos, poblano, onion and jalapeño to your blender or food processor. Pulse until the veggies are in tiny pieces, but not pureed.
Use the sauté setting over normal, or medium heat, and pour in the blended veggies; add the cumin and stir to combine. Cook for about 4 minutes to remove the edge off the onions and make the cumin more fragrant.
For the pressure cooker, add the beans, water and oregano to the sauté mixture and stir to combine. Put the lid on and make sure that the steam release handle is sealed. Cook on manual setting at high pressure and set for 35 minutes.
Allow the pressure to release naturally.
If there is still more liquid in the pot than you’d like to have, switch back to the sauté setting and simmer to allow some of the liquid to evaporate.
Add salt and pepper to taste before serving.
Also, be sure to watch my Facebook Live below with a quick and easy Instant Pot Indian Chickpea Potato Salad recipe.