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Instant Pot White Beans with Tomatillos and Poblano

Tomatillo Poblano White Beans

White beans are the perfect introduction to the Instant Pot.  If you are new to the Instant Pot craze, or even if you’ve had yours for a while now, these beans will make their way into your regular rotation.  Tomatillo Poblano White Beans are my new favorite thing. I had a batch of my Beef and Beer Chili going in another instant pot, so it was a feeding frenzy over here.

I made them a few weeks ago when there was some football game. Everyone was making *quite* the fuss over it. Well, I had promised nachos for this sporting event and I delivered BIG thanks to these beans.  I warmed some tortilla chips in the oven, sprinkled a few things on them and then heaped these beans on top.  It was so dang good!!!

White Beans with Tomatillos and Poblano Peppers

We had plenty left, as the recipe makes a nice amount, so I pureed some and made a bean dip.

White Beans in blue and white shallow bowl with lime

I served them with chicken for dinner one night and thought “this would make an excellent taco”.  You can see, I am a fan of these beans and I can guarantee you will be too. 

White Beans with Fresh Tomatillos

If you’ve never worked with fresh tomatillos before, it’s really easy. Tomatillos have a thin, papery husk on the outside. It can be a bit sticky underneath, so don’t be alarmed if the husk doesn’t slip right off. Once you have the husk removed, you are in business!

  If you aren’t able to find fresh tomatillos, they do come in a can.  You will find them in the ethnic food aisle, near the “Latin Food” section.  

beans with lime zest in blue and white bowl

Used in this recipe:

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Tomatillo Poblano White Beans

Cheryl Bennett
Tangy, Delicious Tomatillo and Poblano White Beans
No ratings yet
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Side Dishes
Cuisine American
Servings 6
Calories 90 kcal


Sauté Ingredients

  • 2 cups chopped tomatillos
  • 1 cup chopped poblano peppers seeds and stems removed before chopping
  • 1 cup chopped onion
  • 1/2 jalapeño without seeds
  • 1 1/2 tsp ground cumin

Pressure Cooker Ingredients

  • 1 1/2 cups dried Great Northern beans soaked for 8 – 12 hous and drained
  • 1 1/2 cups water
  • 2 tsp dried oregano
  • salt and pepper to taste


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 pureéd.
  • 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 the steam release handle is sealed. Cook on manual setting 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.


Adapted from The Ultimate Vegan Cookbook for your Instant Pot by Kathy Hester


Serving: 1gCalories: 90kcalCarbohydrates: 17gProtein: 5gFat: 1gPolyunsaturated Fat: 1gSodium: 56mgFiber: 5gSugar: 4g
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