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These tomatillo poblano white beans are a warm stew of perfectly creamy beans, tart tomatillos, spicy poblano pepper, onion, cumin, and oregano. They can be made in less than 40 minutes in your Instant Pot. The recipe is from my new favorite cookbook The Ultimate Vegan Cookbook for Your Instant Pot
. The author of the book is Kathy Hester, the blogger behind Healthy Slow Cooking.
I got an Instant Pot 
for Christmas, because I kept hearing so many great things about it, and how I was going to love it and so on. To tell you the truth I was unsure about the whole thing, because I'm more of a do-it-yourself than using an appliance. I have tried using a slow cooker before, and it just didn't work out for me. I kept forgetting to put the food in the morning and by the time I remembered it was too late, and I would just cook whatever I was going to make on the stove. However, the Instant Pot is a pressure cooker, not a slow cooker, and that really appealed to me. Pressure cooking saves time, instead of cooking beans on the stove for two hours they can be done in 40 minutes!
It sounds good right? Well, the Instant Pot sat in the box for almost five weeks before I had the courage to try and figure it out. That's where Kathy's book comes in. Thanks to the book I was able to use the Instant Pot without a problem and realized that it's actually quite easy to use. There are so many good recipes in this book, some that I didn't even imagine could me made in the Instant Pot, like the Chocolate Tofu Cheesecake with a Hazelnut-Oat Crust. All the recipes are vegan and most can be made gluten-free and without oil. I can't wait to try the Spicy Jackfruit Tinga and the Mole Sauce.
Now that there will soon be a new addition to this little family I am going to be relying on The Ultimate Vegan Cookbook for Your Instant Pot for some quick, delicious, healthy vegan meals.
The Recipe: Tomatillo Poblano White Beans
Soak the beans the night before, this will shorten the cooking time. If you want to make this on the stove top, I recommend you used canned beans instead of cooking them from scratch. Process the tomatillo, onion, jalapeño and poblano in the blender until chopped but not completely pureed and simmer this mixture for 8-10 minutes. Add the canned beans and let simmer for 5 more minutes. If the sauce is too thick add vegetable stock or water. Season to taste. Enjoy!
Tomatillo Poblano White Beans
Ingredients
Saute Ingredients
- 2 cups Chopped tomatillos
- 1 cup Chopped poblano, seed and stems removed before chopping
- 1 cup Chopped Onion
- 1/2 Jalapeño, without seeds, or use more to make it hotter
- 1 1/2 tsp. Ground cumin
Pressure Cooker Ingredients
- 1 1/2 cups Dried Great Northern beans, soaked for 8-12 hours and drained
- 1 1/2 cups Water
- 2 tsp. Dried oregano
- To Taste Salt and Pepper
Instructions
- For the sauté, add the tomatillos, poblano, onion and jalapeño to your blender or food processor. Pulse until the veggies are in tiny pieces, but not pureed.
- Use the sauté setting over normal, or medium heat, and pour in the blended veggies; add the cumin and stir to combine. Cook for about 4 minutes to remove the edge off the onions and make the cumin more fragrant.
- For the pressure cooker, add the beans, water and oregano to the sauté mixture and stir to combine. Put the lid on and make sure that the steam release handle is sealed. Cook on manual setting at high pressure and set for 35 minutes.
- Allow the pressure to release naturally.
- If there is still more liquid in the pot than you’d like to have, switch back to the sauté setting and simmer to allow some of the liquid to evaporate.
- Add salt and pepper to taste before serving.
Video
Notes
I received a free copy of this book in exchange for my honest review. All thoughts and opinions are my own.
Can I substitute dried navy beans for the great northern? I haven't been able to find great northern in a few months now.
Yes
This sounds amazing. I can't wait to try it.
These were fantastic! I had some white heirloom beans from Mexico (ayocotes blancos from Oaxaca) and tomatillos were on sale. I started searching for a recipe and found this. I loved it! This weekend: Guanajuato vegan potato enchiladas!
Did you use Rancho Gordo beans??
Can I do these in a crockpot?
Yes!
This is a late comment, but I made these and they were wonderful. I modified it slightly by blending in about half a bunch of fresh cilantro, and added a can of green chilis and a can of rotel. I also did not soak the beans - I cooked it on high pressure 45 minutes and did a quick release and they were great. Thanks so much for sharing!
So glad you liked them!
I used the site VeryWell to analyze the recipe. You just load the URL. But, now that I read your comment, I realize that it was definitely WAY off. I redid it using My Fitness Pal. This chart is right, the one above was wrong. Thanks for pointing it out, though you could have been more polite. https://uploads.disquscdn.com/images/3bcb13d386659b5c49f87c8a8f481f915a14d7811eede690bf4e162af224002f.png
What do you serve this with? Any suggestions?
Manuela I would serve this with rice and a salad.
If using canned beans, how many? This sounds yummy!
I would use 3 cans of beans.
Calorie, carbs, fiber, fat, etc... https://uploads.disquscdn.com/images/8f4f9cf5752a9efc763414cccb1cc1e639454058b2afac81938520797b595a66.png
Thank you so much for being on my blog tour!
Thank you Kathy! I am really enjoying the book