Instant Pot Charred Tomatillo and Roasted Pumpkin Seed Crema Dip

Name: Instant Pot Charred Tomatillo and Roasted Pumpkin Seed Crema Dip
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1½ lb (680 g) Fresh tomatillos, husked and rinsed; ¾ cup (100 g) Raw unsalted pumpkin seeds (pepitas); 1 cup (240 ml) Water; ¾ cup (180 ml) Mexican crema or sour cream; ½ cup (20 g) Fresh cilantro leaves and tender stems, loosely packed; 1 medium (30 g) Jalapeño chile, seeded if you prefer less heat, roughly chopped; 2 tbsp (30 ml) Fresh lime juice; 2 medium (10 g) Garlic cloves, peeled; ¾ tsp (4 g) Kosher salt; ¼ tsp (½ g) Ground cumin

From the MyKitchenBank Kitchen

A vibrant, creamy Mexican-inspired dip that balances charred tomatillos and roasted pumpkin seeds with cooling crema. The tomatillos are quickly steamed under pressure to soften, then charred under the broiler for depth, while pumpkin seeds toast separately for crunch and nutty flavor. A food processor transforms everything into a silky crema with fresh cilantro, lime, and jalapeño heat. Perfect for entertaining or weeknight snacking with chips or vegetables.

Prep: 15 min
Cook: 18 min
Wait: 5 min
Total: 38 min
Makes: About 2 cups (480 ml) dip

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Steps

Before you start

Position oven rack 6 inches from the broiler and preheat to high.
Remove husks and rinse fresh tomatillos, checking for any soft spots.
Measure out 1 cup (240 ml) water for the Instant Pot.
Have a food processor fitted with the metal blade ready.

1
Toast the pumpkin seedsOven 500°F / 260°C
- Spread the pumpkin seeds (pepitas) in a thin layer on a rimmed baking sheet.
- Place under the preheated broiler for 3–4 minutes, stirring once halfway through, until fragrant and light golden (they will pop slightly).
- Watch closely—they char quickly.
- Transfer to a plate to cool for 2 minutes, then roughly chop about two-thirds of the seeds and leave one-third whole for texture in the finished dip.
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Ready when: Seeds are fragrant and light golden brown, with a toasted aroma
Tip: Pumpkin seeds toast very fast under the broiler, so stay nearby. Undertoasted seeds taste raw; overtoasted ones become bitter.
2
Steam tomatillos in Instant Pot
- Pour 1 cup (240 ml) water into the Instant Pot and place the steamer rack on the bottom.
- Arrange the tomatillos on the rack in a single layer (they should fit snugly; it's fine if they touch).
- Secure the lid, set the valve to sealing, and cook on high pressure for 3 minutes.
- The tomatillos will soften and begin to collapse slightly.
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Ready when: Tomatillos are soft, slightly collapsed, and easily pierced with a fork
Tip: Natural pressure release prevents the tomatillos from splattering and keeps them intact. If you use quick release, they may burst open.
3
Release pressure and drain tomatillos
- When the Instant Pot beeps, allow it to release pressure naturally for 5 minutes, then move the valve to venting to release any remaining steam.
- Carefully open the lid (steam is hot).
- Using a slotted spoon, transfer the tomatillos to a paper towel-lined plate to drain and cool slightly, about 2 minutes.
- Discard the cooking liquid.
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Ready when: Tomatillos are cool enough to handle safely
Tip: Pat them dry gently—excess moisture will prevent browning under the broiler.
4
Char tomatillos under broilerOven 500°F / 260°C
- Spread the drained tomatillos on the same rimmed baking sheet in a single layer.
- Place under the broiler (still on high, 500°F / 260°C) for 4–5 minutes, until the tops develop dark brown and blackened spots.
- Stir or flip halfway through for even charring.
- The tomatillos will soften further and release their juices slightly.
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Ready when: Tomatillos are dark brown to blackened on the tops and edges, with visible char marks
Tip: Don't skip the broiling step—this char adds essential smoky depth that distinguishes this dip. Check after 3 minutes; broiler heat varies.
5
Blend into crema
- Let the charred tomatillos cool for 1 minute, then transfer them to a food processor along with the crema, cilantro, jalapeño, lime juice, peeled garlic, salt, and ground cumin.
- Pulse until mostly smooth with just a few small flecks of tomatillo skin remaining—don't over-blend or the dip will become watery.
- The texture should be thick and creamy, similar to hummus.
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Ready when: Mixture is thick, creamy, and mostly smooth with very light green color and visible cilantro specks
Tip: Over-processing releases moisture from the tomatillos, making the dip thin and watery. Pulse gently and stop as soon as the texture looks even.
6
Fold in pumpkin seeds and adjust seasoning
- Transfer the crema mixture to a serving bowl.
- Fold in the chopped and whole pumpkin seeds with a rubber spatula, stirring gently just 2–3 times so the seeds stay relatively intact and visible throughout.
- Taste the dip and add a pinch more salt or lime juice if needed—it should taste brightly tart, savory, and slightly spicy.
- Serve immediately at room temperature, or cover and refrigerate until ready to serve.
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Ready when: Dip is evenly colored with visible seed pieces distributed throughout and balanced flavor
Tip: Fold gently rather than stirring—vigorous mixing will break the seeds into smaller pieces and make the texture gritty instead of chunky.

Good to know

Tips

The broiler step is crucial—charring the tomatillos adds smoky depth that sets this dip apart from raw tomatillo versions. Don't skip it.
For a spicier dip, leave the jalapeño seeds in; for milder heat, remove them entirely. You can always add more heat by stirring in extra jalapeño at the end.
Serve the dip with crispy tortilla chips, warm flour tortillas torn into triangles, or fresh vegetable crudités like bell pepper strips, cucumber, and radish slices.
This dip pairs beautifully as a side to grilled fish, chicken, or shrimp, or alongside enchiladas or quesadillas for a fresh, tangy contrast.

Make ahead

Make the dip up to 2 days ahead. Prepare through the blending step, fold in the pumpkin seeds, then cover and refrigerate. The flavor actually deepens after a few hours. If the dip looks slightly watery after sitting, spoon off any excess liquid before serving. Toast the pumpkin seeds fresh just before serving or up to 8 hours ahead and store in an airtight container to keep them crisp.

Storage & reheating

Room temperature (up to 2 hours before serving): Cover loosely. Refrigerator (up to 3 days): Cover tightly with plastic wrap or an airtight lid; bring to room temperature for 15 minutes before serving for the best flavor. Freezer (up to 1 month): Freeze without the pumpkin seeds in an airtight container. Thaw in the refrigerator overnight, then fold in freshly toasted pumpkin seeds before serving. Do not reheat—serve chilled or at room temperature.

Substitutions

Mexican crema or sour cream → Greek yogurt (plain, full-fat) or sour cream. Use the same amount. Greek yogurt will make the dip slightly tangier; sour cream will be richer. Both work well.
Raw unsalted pumpkin seeds (pepitas) → Sunflower seeds or raw pine nuts. Toast the same way under the broiler. Seeds will add crunch; pine nuts will give a richer, buttery flavor. The overall taste will shift slightly.
Fresh cilantro leaves and tender stems → Fresh parsley or a mix of parsley and cilantro (half each). If cilantro is not available or you dislike its flavor, parsley provides herbaceous freshness without the divisive taste.
Jalapeño chile → Serrano chile or 1 tablespoon fresh diced green chile (like Hatch in season). Serrano will be noticeably spicier; roasted green chile will be milder and smoky. Adjust quantity to taste.