Carapulcra

By: Giulliana Zavaleta

Carapulcra
cuisine icon Cuisine
Peruvian
cuisine icon Course
Main Dishes
cuisine icon Cooking Technique
Pressure Cook
cuisine icon Keywords
4 servings, cinnamon stick, cloves, diced, dried potato, granulated garlic or 3 cloves garlic, ground ají panca, ground roasted peanuts, large onion, main dishes, of pancetta or pork, optional, parboiled cassava, peruvian, pressure cook, to taste, vegetable oil, water or pork broth

serving icon Servings
4 Servings
Ingredients
  • 1 lb (½ kilo) of pancetta or pork
  • 21 oz (600 g) dried potato
  • 2 tbsp vegetable oil
  • 1 large onion, diced
  • 2 tbsp granulated garlic or 3 cloves garlic
  • 3 tbsp ground ají panca
  • ⅟3 cup (50 g) ground roasted peanuts
  • 1 cinnamon stick
  • 2 cloves
  • 2 cups water or pork broth
  • Salt to taste
  • Serve with parboiled cassava, optional
Instructions
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 15 Minutes. Add the meat previously seasoned with salt and fry. Once done, remove the meat and set aside.
  • Press Saute again and set time to 10 Minutes. Add the olive oil. Once hot, add the onion and garlic. Cook, stirring constantly, for 5 minutes or until onion turns translucent. Add the ají panca along with the cumin, cook for about 3 minutes, then press Cancel.
  • Add the fried meat, dried potato, peanuts, water, cinnamon, cloves, and salt to taste. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Meat/Stew and set time to 20 Minutes.
  • Finally, serve the carapulcra. Optionally, cassava may be added to it.
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