Name: Instant Pot Poblano Cheddar Soup
Prep time: 15 min
Cook time: 20 min
Ingredients: 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); 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); 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

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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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Roasted Poblano Cheddar Soup in Instant Pot

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.

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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

6 quarts Instant Pot,

Inner Pot,

Measuring Cups and Spoons,

Chopping Board and Knife,

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

Panera Copycat Corn Chowder

Asian Sweet Corn Soup

Pepper & Corn Cheddar Chowder

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5 from 15 votes