Instant Pot Poblano Cheddar Soup is the most delicious soup recipe ever. Now Roasted Poblano Peppers add a nice kick to the soup. And Cheddar & other ingredients make it super creamy.
Important – Complete Recipe is at the bottom of the post in the RECIPE CARD. Please scroll down or click JUMP TO RECIPE.
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Super Delicious Chowder Recipe – GF
Easy Gluten-Free Instant Pot Poblano Cheddar Soup
Since this Gluten-free Pepper & Cheddar Soup is warm and hits the spot right, it is for the keeps.
Poblano Peppers are so easy to use and very versatile. And when roasted, it’s smoky flavor and heat adds to the flavors of any recipe. Have you ever used Poblano Peppers in cooking? Well this is your chance. 😊
There are many versions of this soup floating on the internet. But this is one of my favorites.
The first time I tasted this soup , I was literally floored over by the heat, robustness, and bursting flavors of it. It was just too good and I think I over ate it 👀. Although I can’t remember clearly where I ate it first. The texture is almost like CHOWDER.
Chunks of potatoes & corn kernels in a creamy cheesy broth is the beauty of this soup. Then topped with roasted pepper, it adds so much heat & smoky flavors to the chowder.
Prime Day Deal Sneak Peek: Kitchen
How hot are Poblano peppers?
If you are wondering about the heat quotient of the Poblano peppers, then these are between warm and hot. It is much milder than the Jalapeno Peppers.
Poblano Cheddar Soup Ingredients
Ingredients of Cheddar Soup
Although it has quite a number of ingredients but it is totally worth every ingredient. And these ingredients are easily available.
Fresh Produce – Onion, Garlic, Potato, Corn kernels, Celery, Poblano peppers, and Lime Juice
Other Ingredients – Milk, Vegetable Broth, Cheddar and Butter
Spices – Salt, Smoked Paprika, Oregano, Cumin powder
Kitchen Equipment for this Recipe
Roasting Peppers
How to make Roasted Poblano Cheddar Soup in Instant Pot?
This Soup is a 3 step Process.
- Roasting the Poblano Peppers & Peeling it
- Making Soup in Instant Pot
- Pureeing 1/2 of the soup & Adding Cheddar
It is a super simple recipe and easy to follow. I promise it will become a regular during the colder weather at your place.
Can I make it Vegan Pepper Chowder?
Actually you can make any recipe vegan. Swap the dairy ingredients with non dairy ingredients. And you have a vegan chowder ready.
Is it a Gluten-free Chowder?
Yes this is absolutely a gluten-free recipe. Isn’t that great? No flour added and still it is creamy and rich.
What kind of Cheddar do I use for this recipe?
I have used yellow color shredded Sharp cheddar for this recipe. But you can use mild or moderate yellow or white color cheddar for this recipe. Basically, you can use what suits you the best and personalize the recipe.
Can I make this recipe in advance?
This soup is best served fresh. But you can certainly prep for it in advance. Roast the peppers and keep them ready to be used. Do the basic pressure cooking of this soup and keep ready. And when ready to eat, just follow the final instructions of pureeing, adding cream/milk, cheddar and roasted poblano peppers while heating it up.
Peeling Charred Peppers
HOW TO ROAST WHOLE PEPPERS?
- Grill: You can grill these on an outdoor grill. It can be a gas grill or charcoal grill. Heat the grill to a high heat and oil the grilling rack. Toss peppers onto the grill and let roast until the skins are cracked and blackening, turning occasionally so that all sides get roasted.
- Gas Stove: This is what I did. Tossed the peppers directly onto the rack of the gas stove so they get in direct heat from the open flame. Keep the heat to medium and make sure that the flames are not touching the peppers directly. Use tongs to turn occasionally so all sides are roasted and slightly blackened and the skin begins to peel away.
- Broiler: You can place your peppers on a baking sheet directly beneath the broiler in your oven. Roast under the broiler, turning occasionally, until peppers begin to blacken and the peel begins to crack.
- Air Fryer: You can easily roast these in air fryer as well at 390/400*F for 8-10 minutes till these char. Turn occasionally for even grilling.
Once you’ve roasted your peppers using one of the above methods, place them immediately into a deep bowl and cover with a lid. Or wrap them up tight in a foil. The heat from the peppers will create steam. The trapped steam will loose the skins from the peppers and make them easy to peel off. After about 15 minutes of sitting, they should be ready to be peeled.
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MORE ELECTRIC PRESSURE COOKER SOUP RECIPES
If you like your soups and chowders during the cold weather, then check these out –
Olive Garden Copycat Minestrone Soup
Pepper & Corn Cheddar Chowder
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Instant Pot Poblano Cheddar Soup
Equipment
- Instant Pot 6 quart or Mealthy Multipot
- Measuring Spoons, Measuring Cups, Stirring Spoon,
- Chopping board and knife
- Blender
- Inner Pot
Ingredients
Fresh Produce
- 2 Poblano Peppers large
- 1 Onion, white medium, chopped into small pieces
- 2 Celery Stalks chopped into small pieces
- 2 Potatoes, golden medium, chopped into 1 inches cubes
- 4 Garlic Cloves minced
- 1 Lime Juice
- 4 cups Corn Kernels fresh or frozen
Other Produce
- 1/2 cup Milk or Heavy cream (for more creamy texture)
- 4 tbsp Butter
- 6 cups Vegetable Stock
- 1 or more cup Cheddar, sharp you may use any kind of cheddar
Spices & Condiments
- 1 tsp Cumin powder
- 1 tsp Oregano, Spanish or use whatever oregano you have
- 1/2 tsp Smoked Paprika or use whatever paprika you have
- Salt as needed
Instructions
- Please read the whole post for more tips and recipe related information.
Roasting the Poblano Pepper (see notes for more options)
- Toss the peppers directly onto the rack of the gas stove so they get in direct heat from the open flame. Keep the heat to medium and make sure that the flames are not touching the peppers too much. Use tongs to turn occasionally so all sides are roasted and slightly blackened and the skin begins to peel away.
- Once the peppers are roasted and charred from all the sides, add them to a bowl and cover the bowl tightly with a lid or foil. This will let the peppers steam inside and will make it easy to peel the peppers when ready to be added to the soup.
Pressure Cooking Instructions
- TIP - when chopping your vegetables, make sure that they are of the same size so that they cook evenly. In this case keep vegetables about 1 inch in size.
- Insert the clean inner pot inside the IP and plug it in. Press SAUTE button and set on HIGH. Once the screen displays hot, add butter. As it melts add onion, and garlic to the pot. Saute till onions become soft, for about 2 minutes. Then add celery, potato, corn kernels to the pot. Give it a good stir. Cook further for 3 minutes. Now switch off the Saute Mode.
- Add Salt, Smoked Paprika, Oregano, Cumin powder to the pot. Give a good stir and mix. Add vegetable stock and stir again.
- Place the lid on the IP and set the valve to SEALING. Press PRESSURE COOK/MANUAL MODE and set it on high for 3 minutes. Once the timer goes off, follow QPR (quick pressure release). Carefully open the lid.
Putting Poblano Cheddar Soup Together
- Take half of your soup from Instant Pot and blend it smooth into a fine puree in a blender.
- Now open the poblano pepper bowl. The peppers are steamed enough to be peeled. Peel the top skin of the peppers and discard. Cut it and de seed the peppers to make it milder. I kept the seeds as my family loves the heat. Now chop these roasted peppers into 1 inch cubes.
- Add the soup puree back to the rest of the soup along with milk or cream and chopped roasted poblano peppers. Press Saute again and set it on Normal. Once the soup starts bubbling, add shredded cheddar cheese. I used shredded extra sharp yellow cheddar. Cook for about 5 minutes till cheddar melts into the soup.
- Serve it hot in bowls. Add good amount of lime juice if you like to bring that tang to it. It is one of the most delicious soups I have ever tasted. I am sure you will like it too.
- If you would like then you may top it with some fried tortilla strips and cilantro leaves. Sprinkle some more paprika if you would like.
Notes
Prime Day Deal Sneak Peek: Kitchen
HOW TO ROAST WHOLE PEPPERS?
- Grill: You can grill these on an outdoor grill. It can be a gas grill or charcoal grill. Heat the grill to a high heat and oil the grilling rack. Toss peppers onto the grill and let roast until the skins are cracked and blackening, turning occasionally so that all sides get roasted.
- Gas Stove: This is what I did. Tossed the peppers directly onto the rack of the gas stove so they get in direct heat from the open flame. Keep the heat to medium and make sure that the flames are not touching the peppers directly. Use tongs to turn occasionally so all sides are roasted and slightly blackened and the skin begins to peel away.
- Broiler: You can place your peppers on a baking sheet directly beneath the broiler in your oven. Roast under the broiler, turning occasionally, until peppers begin to blacken and the peel begins to crack.
- Air Fryer: You can easily roast these in air fryer as well at 390/400*F for 8-10 minutes till these char. Turn occasionally for even grilling.
Can I make it Vegan Pepper Chowder?
Actually you can make any recipe vegan. Swap the dairy ingredients with non dairy ingredients. And you have a vegan chowder ready.Is it a Gluten-free Chowder?
Yes this is absolutely a gluten-free recipe. Isn't that great? No flour added and still it is creamy and rich.What kind of Cheddar do I use for this recipe?
I have used yellow color shredded Sharp cheddar for this recipe. But you can use mild or moderate yellow or white color cheddar for this recipe. Basically, you can use what suits you the best and personalize the recipe.Can I make this recipe in advance?
This soup is best served fresh. But you can certainly prep for it in advance. Roast the peppers and keep them ready to be used. Do the basic pressure cooking of this soup and keep ready. And when ready to eat, just follow the final instructions of pureeing, adding cream/milk, cheddar and roasted poblano peppers while heating it up.MORE INSTANT POT SOUP RECIPES
If you like your soups and chowders during the cold weather, then check these out - Olive Garden Copycat Minestrone Soup Panera Copycat Corn Chowder Asian Sweet Corn Soup Taco Soup Mixed Beans Chili Hot & Sour Soup Wonton SoupI am sure you will be trying this recipe soon. Please leave the feedback under the comments once you try it.
Thanks,
Sonal
Erica Schwarz
My goodness this soup looks AMAZING! I LOVE poblano peppers (and my Instant Pot) so this is going on the grocery list immediately.
Angela
The perfect soup to keep me warm this fall! Love all of the flavors. This will definitely be on repeat in my house. YUM!
Pam Greer
The Instant Pot makes the best soup! Love the extra pop of flavor form the poblano pepper!
Gail Montero
Love the spicky kick to this poblano cheddar soup! Would make a yummy dinner idea for fall!
Lisa Huff
Whoah this soup has my name written all over it! Looks like the perfect comfort food and love that you make it in an Instant Pot. I really need to use mine more!
Chenée Lewis
This recipe looks amazing! So much flavor!! Thanks for the step by step guidance on roasting the poblanos.
simplyvegetarian777
I am glad you liked it
Jessie
It is soup season and this one sounds amazing!! I need to find a new home on my counter for my instant pot for a bit.
simplyvegetarian777
You will love it
Denay DeGuzman
This evening I made this delicious poblano soup. It was easy to assemble and full of flavor! This recipe’s a keeper.
simplyvegetarian777
Super. Thank you
Tawnie Kroll
Another keeper Instant Pot soup recipe – thank you! Having on repeat this Fall!
simplyvegetarian777
simplyvegetarian777
https://simplyvegetarian777.com/instant-pot-poblano-cheddar-soup-recipe/