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–+ servings
Instant Pot Puerto Rican Sancocho Recipe
Author: Neyssa
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4.65 from 17 votes

Instant Pot Puerto Rican Sancocho

Hearty beef stew with Latin flavors of sofrito and spices!
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 1 hour 10 minutes

Equipment

  • Instant Pot

Ingredients
 

Beef

  • 2.5 pounds of angus beef (cubed into 1 inch chunks)
  • 1 tablespoon of oregano
  • 2 teaspoons of garlic powder
  • 1 ½ teaspoons of salt
  • 1 teaspoon of pepper
  • 1 teaspoon of sugar
  • 2 limes

Saute Mode

  • 2-3 tablespoons of olive oil
  • ⅓ cup of homemade sofrito
  • 2 packets of Goya Sazon seasoning (or 2 teaspoons of tumeric for coloring)
  • 2 teaspoons of Adobo seasoning (optional)
  • ½ teaspoon of ground cumin
  • ½ tablespoon of ground oregano
  • 2 bay leaves
  • 4 oz of tomato sauce
  • 3 sprigs of fresh thyme
  • ¼ cup of cilantro chopped (plus more to garnish)

Soup

  • 2 green plantains (peeled and cut into 1 inch chunks)
  • 4 medium russet potatoes (cut into 1 inch chunks)
  • 1 ½ cups of calabaza (cut into 1 inch chunks (squash or pumpkin can be used))
  • 3 large carrots (peeled and cut into 1 inch chunks)
  • 1 large cassava (peeled and cut into 1 inch chunks)
  • 2-3 yautia (malanga peeled and cut into 1 inch chunks)
  • 2 husks of corn (cut into 1 inch rounds)
  • 6-8 cups of low sodium beef broth

Instructions

Beef Step

  • Season the beef with oregano, garlic powder, salt, 1 teaspoon of black pepper and the juice of two limes.
  • Pour 2 tablespoons of olive oil to the Instant Pot and press the saute option on “more” for about 20 minutes.
  • Once the oil has warmed add in enough beef to almost cover the bottom, and leave the rest to cook in batches.
  • Cook for 2-3 minutes or until sides have browned. (Adjust heat if needed.)
  • Remove beef once browned.

Saute Step

  • Add an extra 3 minutes if needed, and add in a teaspoon of oil. Once warmed, add in sofrito, seasonings, tomato sauce, and herbs.
  • Cook for a minute, stirring often.

Soup

  • Add in your vegetables and your beef, gently toss it together so everything is mixed in together. Add in your beef broth and any remaining ingredients.
  • Set your Instant Pot on manual high pressure, set your timer for 30 minutes. Close the lid and set the valve to seal.
  • Once the timer is up, press the Cancel button, allow it to release naturally or wait at least 10 minutes before doing a quick release.
  • Once your pin drops, open the lid and stir the sancocho.
  • To thicken your sancocho, press the saute option for 15 minutes, and allow the soup to cook down and evaporate some of the excess liquid (check on it often).
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