Instant Pot Crab and Corn-Stuffed Poblano Halves

Name: Instant Pot Crab and Corn-Stuffed Poblano Halves
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 servings
Cuisine: Cajun & Creole
Ingredients: 4 whole poblano peppers, halved lengthwise, seeds and ribs removed; 1 lb (454 g) lump crab meat, picked over for shells; 1½ cups (225 g) fresh corn kernels, fresh or thawed frozen; 6 oz (170 g) andouille sausage, finely diced; 4 oz (113 g) cream cheese, at room temperature, cut into small pieces; 2 tsp (5 g) Cajun seasoning; ½ tsp (1 g) smoked paprika; 3 cloves (12 g) garlic, minced; ¼ cup (40 g) yellow onion, finely diced; 1½ cups (360 ml) water; to taste kosher salt; to taste fresh black pepper; 3 whole (20 g) scallions, thinly sliced, for garnish (optional); ½ cup (57 g) sharp cheddar cheese, shredded (optional topping) (optional)

From the MyKitchenBank Kitchen

Poblano pepper halves filled with a savory mixture of lump crab, fresh corn, andouille sausage, and Cajun-spiced cream cheese, steamed to perfection in the Instant Pot. A seafood-forward dish that brings New Orleans flavors to your weeknight table with minimal fuss.

Prep: 25 min
Cook: 12 min
Wait: 8 min
Total: 45 min
Makes: 4 servings (8 poblano halves)

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Ingredients

4 servings

4 whole poblano peppers, halved lengthwise, seeds and ribs removed
1 lb (454 g) lump crab meat, picked over for shells
1½ cups (225 g) fresh corn kernels, fresh or thawed frozen
6 oz (170 g) andouille sausage, finely diced
4 oz (113 g) cream cheese, at room temperature, cut into small pieces
2 tsp (5 g) Cajun seasoning
½ tsp (1 g) smoked paprika
3 cloves (12 g) garlic, minced
¼ cup (40 g) yellow onion, finely diced
1½ cups (360 ml) water
to taste kosher salt
to taste fresh black pepper
3 whole (20 g) scallions, thinly sliced, for garnish (optional)
½ cup (57 g) sharp cheddar cheese, shredded (optional topping) (optional)

Equipment (6)

Instant Pot (6-quart minimum)
Steamer rack or trivet for Instant Pot
Large bowl for mixing
Small sharp knife for halving peppers
Measuring spoons and cups
Paper towels

Steps

Before you start

Pick over the crab meat to remove any shell fragments
Have the Instant Pot trivet rack ready
Preheat your oven broiler if you want to finish the peppers with a light char

1
Brown the sausage and vegetables
- Set the Instant Pot to the sauté function on medium-high heat.
- Add the diced andouille sausage and cook for 3–4 minutes, stirring often, until the edges are browned and fat renders.
- Add the minced garlic and diced onion, sauté for another 2 minutes until the onion softens and becomes fragrant.
- Press Cancel to turn off sauté mode.
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Ready when: Sausage edges are browned; onion is soft and translucent
Tip: Don't skip browning the sausage—it develops the deep Cajun flavors that make this dish shine.
2
Mix the filling
- In a large bowl, combine the picked crab meat, corn kernels, cream cheese pieces, Cajun seasoning, and smoked paprika.
- Add the warm sausage mixture from the pot to the bowl and stir gently but thoroughly, being careful not to break up the crab lumps.
- Season with salt and pepper to taste.
- Let sit for 1 minute to allow the cream cheese to soften.
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Ready when: Filling is well combined with no lumps of cream cheese visible
Tip: Fold gently to keep the crab lumps intact; rough stirring turns it mushy and breaks apart the sweet meat.
3
Fill the poblano halves
- Lay the halved poblano peppers on a clean, dry cutting board with the hollow side facing up.
- Divide the crab-corn filling evenly among the 8 pepper halves, mounding it slightly in the center of each.
- Do not overstuff; a generous ½-cup (120 ml) mound per half is ideal.
- Wipe the peppers clean with a paper towel if filling spills on the exterior.
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Ready when: All pepper halves are evenly filled with no spills on the skin
Tip: Overstuffed peppers will topple or spill filling during pressure cooking. Mound carefully.
4
Prepare the Instant Pot
- Pour the 1½ cups (360 ml) of water into the bottom of the Instant Pot.
- Place the steamer rack or trivet on top, making sure it sits flat and doesn't touch the bottom.
- If the trivet has handles, position them for easy removal later.
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Ready when: Water covers the bottom; trivet is level and stable
Tip: Using the trivet keeps the peppers out of the water, so they steam rather than boil, preserving their texture.
5
Arrange peppers on trivet
- Carefully arrange the filled poblano halves on the steamer rack in a single layer, cut-side up.
- Nestle them so they don't roll; they can overlap slightly if needed.
- Close the Instant Pot lid, making sure the pressure valve is set to "Sealing."
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Ready when: Peppers are snug on the trivet; lid is sealed
Tip: Position the valve properly or the pot will not build pressure and peppers will take much longer to cook.
6
Pressure cook the peppers
- Press the Manual or Pressure Cook button and set the time to 8 minutes on high pressure.
- The Instant Pot will begin to beep when it reaches pressure, then cook for 8 minutes.
- The total time from start to finish for this step is roughly 10–12 minutes, including the time to come to pressure.
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Ready when: Instant Pot displays 'Cooking'; pressure indicator is up
Tip: Don't lift the lid to check on the peppers. Trust the time—peeking releases pressure and extends cooking.
7
Quick release and rest
- When the 8-minute timer sounds, carefully turn the pressure release valve to "Venting" to perform a quick release of pressure.
- Stand back from the steam.
- Once the steam stops and the float pin drops, the lid can be safely opened.
- Let the filled peppers rest on the trivet for 2 minutes before removing them.
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Ready when: Float pin has dropped; no more steam escapes when you open the lid
Tip: Use a quick release to stop the cooking process immediately. Slow release risks overcooking the delicate peppers.
8
Remove and serve
- Using tongs, carefully transfer the filled poblano halves to a serving plate.
- If desired, top with sliced scallions and a pinch of shredded sharp cheddar cheese.
- Serve hot, directly from the Instant Pot to the table for maximum impact.
- Drizzle any cooking liquid from the pot over the peppers if you like extra moisture.
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Ready when: Peppers are tender and filling is piping hot
Tip: If you want a golden top, place the plated peppers under a hot broiler for 1–2 minutes before serving. Watch carefully to prevent charring.

Good to know

Tips

Pick over the crab meat carefully by spreading it on a plate and running your fingers through it. Even tiny shell fragments ruin the eating experience.
Poblano peppers vary in heat from mild to moderately hot. If you prefer no spice, substitute mild bell peppers (use the same amount) and add an extra ½ teaspoon of smoked paprika for Cajun depth.
For a creamier filling, use 5 oz (142 g) of cream cheese instead of 4 oz (113 g); for a drier, more textured filling, reduce to 3 oz (85 g).
The Instant Pot method steams the peppers gently, keeping them firm and their skin bright green. If you prefer softer peppers, increase cook time to 10 minutes; for al dente peppers, reduce to 6 minutes.

Make ahead

Prepare the filling (through step 2) up to 1 day ahead. Store in an airtight container in the fridge. Stuff the peppers no more than 2 hours before cooking to prevent the poblanos from releasing excess water. The dish is best eaten fresh but can be made 4 hours ahead and gently reheated in the microwave (covered, on 50% power for 2–3 minutes per half) or stovetop in a skillet over medium-low heat.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: store in an airtight container for up to 3 days; reheat gently on the stovetop over medium-low heat or microwave covered at 50% power. Freezer: not recommended; the peppers become mushy upon thawing and the crab meat loses texture.

Substitutions

lump crab meat → Cooked shrimp (1 lb / 454 g, chopped). Offers a similar sweet, briny flavor. Use the same weight; the texture will be slightly firmer.
andouille sausage → Smoked kielbasa or spicy Italian sausage (6 oz / 170 g, diced). Either works well for smokiness. Kielbasa is slightly milder; Italian sausage brings more heat.
fresh corn kernels → Roasted red peppers (1.5 cups / 225 g, diced) or roasted green chiles. Keeps the Cajun flavor profile; adds smoke and a pepper-forward taste instead of sweetness.
cream cheese → Goat cheese (4 oz / 113 g, crumbled). Brings a tangy note instead of richness. The filling will be slightly less cohesive but still delicious.