• 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
  • 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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