Instant Pot Charred Poblano and Roasted Pumpkin Seed Dip

Name: Instant Pot Charred Poblano and Roasted Pumpkin Seed Dip
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 4 large (500 g) poblano peppers, charred and peeled, charred until blackened, skin removed, stems and seeds removed, roughly chopped; ¾ cup (90 g) raw pumpkin seeds (pepitas), unsalted; 1 tablespoon (14 g) unsalted butter; ½ medium (80 g) yellow onion, small, finely diced; 3 cloves (15 g) garlic cloves, minced; ½ cup (120 ml) vegetable broth; ¾ cup (180 ml) Mexican crema or sour cream, at room temperature; ½ cup (75 g) queso fresco, crumbled; 1½ tablespoon (23 ml) fresh lime juice; ¼ cup (10 g) fresh epazote leaves, finely chopped (optional); to taste salt; to taste freshly ground black pepper; ¼ teaspoon (½ g) ground cumin

From the MyKitchenBank Kitchen

A vibrant Mexican-inspired dip featuring charred poblano peppers combined with toasted pumpkin seeds, creamy crema, and tangy queso fresco. The Instant Pot quickly softens the peppers while you toast the seeds separately, then everything comes together into a smooth, smoky dip with bright flecks of fresh epazote and lime.

Prep: 15 min
Cook: 20 min
Wait: 10 min
Total: 45 min
Makes: About 2 cups (480 ml)

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Steps

Before you start

Char the poblano peppers directly over a gas flame or under the broiler until blackened all over, then place in a plastic bag to steam for 5 minutes (this step can be done 1 day ahead)
Have a fine-mesh sieve ready for straining if you prefer a silkier texture
Gather all ingredients before starting

1
Toast the pumpkin seeds
- Heat a skillet over medium heat.
- Add the pumpkin seeds and toast, stirring frequently with a wooden spoon, for 4–5 minutes until they are golden and fragrant.
- Some seeds may pop slightly.
- Transfer to a plate and set aside.
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Ready when: Seeds are light golden brown and fragrant
Tip: Don't walk away; stir constantly to prevent burning. Listen for a subtle crackle as a sign they're done.
2
Set up Instant Pot
- Add 1 cup (240 ml) of water to the Instant Pot.
- Place the trivet inside and set the inner pot in place.
- This is just the cooking liquid base for the peppers.
3
Sauté aromatics
- Press the Sauté button on the Instant Pot (medium setting).
- Once the pot reads "Hot," add the butter.
- When melted, add the diced onion and cook for 2 minutes, stirring occasionally.
- Add the minced garlic and cook for another 30 seconds until fragrant.
- Pour in the vegetable broth to deglaze the bottom of the pot, scraping up any browned bits.
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Ready when: Broth is added and pot bottom is scraped clean
Tip: Scraping the pot bottom prevents the Instant Pot from going into burn mode later.
4
Add charred poblanos
- Stir in the chopped charred poblano peppers, distributing them evenly in the broth.
- Press Cancel to turn off the Sauté function.
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Ready when: Peppers are mixed into the broth
5
Pressure cook
- Close the lid and set the valve to Sealing.
- Cook at high pressure for 5 minutes.
- When the cooking time is complete, quick-release the pressure by carefully turning the valve to Venting.
- Wait for the float valve to drop (about 1 minute), then open the lid.
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Ready when: Float valve drops and pressure is released
Tip: Always quick-release away from your face to avoid steam burns.
6
Cool slightly and blend
- Let the pot cool for 2 minutes.
- Using an immersion blender, blend the pepper mixture directly in the pot for about 30 seconds to 1 minute until mostly smooth with a few small flecks remaining (some texture is pleasant).
- If you prefer a completely silky dip, strain through a fine-mesh sieve into a bowl and discard the solids, then return to the pot.
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Ready when: Mixture is blended to your preferred consistency
Tip: Don't over-blend or the dip becomes gluey. Leave some gentle texture.
7
Add seasonings and crema
- Stir in the ground cumin, salt, and black pepper to taste.
- Gently fold in the crema until fully combined.
- The dip will lighten in color.
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Ready when: Crema is fully incorporated and dip is creamy and pale green
Tip: Fold gently rather than stirring vigorously to keep the dip smooth.
8
Finish with lime and fresh herbs
- Stir in the lime juice.
- Taste and adjust seasoning with more salt or pepper as needed.
- Fold in most of the toasted pumpkin seeds (reserve a small handful for garnish) and the chopped epazote if using.
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Ready when: Dip is seasoned and pumpkin seeds are distributed
Tip: Reserve some toasted pumpkin seeds for a beautiful, crunchy garnish on top.
9
Transfer and garnish
- Transfer the dip to a serving bowl.
- Top with crumbled queso fresco, the reserved toasted pumpkin seeds, and a few fresh epazote leaves if available.
- Drizzle lightly with crema for visual appeal.
- Serve warm with tortilla chips, fresh vegetables, or warm flour tortillas.
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Ready when: Dip is plated and garnished
Tip: Serve immediately while warm for the best flavor and creamy texture.

Good to know

Tips

Char the poblanos properly for the best smoky flavor: hold them directly over a gas flame with tongs or place under a hot broiler, turning every 1–2 minutes until completely blackened. The skin should be bubbly and black, which releases the flesh from the skin more easily.
If you can't find fresh epazote (an herb common in Mexican markets), the dip is still excellent without it. Don't substitute with dried epazote, which loses its characteristic flavor.
Toast your own pumpkin seeds from scratch if you have access to fresh pumpkins in fall; raw seeds from a pumpkin flesh are superior in flavor to pre-packaged ones.
For a spicier dip, add a pinch of chipotle powder or a finely minced serrano pepper in step 3 with the garlic, or float a slice of jalapeño on top when serving.

Make ahead

Char and peel the poblano peppers up to 1 day ahead; store in an airtight container in the refrigerator. Toast the pumpkin seeds up to 3 days in advance and keep in an airtight container at room temperature. The dip itself is best served fresh but can be made up to 2 hours before serving and reheated gently on the stovetop over low heat, stirring occasionally, until warm.

Storage & reheating

Store leftover dip in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, stirring in a splash of broth or crema if it has thickened. Not suitable for freezing due to the crema base.

Substitutions

Mexican crema or sour cream → sour cream mixed with a little heavy cream (1 tablespoon heavy cream per ½ cup sour cream). Mexican crema is thinner than sour cream, so thinning with cream gets closer to the authentic texture.
fresh epazote leaves → fresh cilantro. Epazote has a unique peppery, gasoline-like note; cilantro is milder but still bright and fresh.
queso fresco → crumbled feta cheese. Feta provides a similar salty, tangy, crumbly texture, though the flavor is more acidic.
raw pumpkin seeds (pepitas) → sunflower seeds or sliced almonds. Both add crunch and nutty flavor, though they lack the authentic Mexican flavor of pepitas.