Chicken with Cassava


  • 6 chicken pieces, with skin
  • salt
  • pepper
  • 1 lb (500 g) spinach, leaves only
  • 8 oz (200 g) cilantro, leaves only
  • 1 large onion
  • 5 cloves garlic
  • 1 large carrot
  • ¼ cup peas
  • 1 lb (½ kg) cassava, peeled
  • oil
  • Season the chicken pieces with salt and pepper, finely dice the onion and garlic. Use a blender to blend the raw spinach and coriander with a tiny amount of water. Peel and slice the carrots.
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute, on High, and set time to 15 Minutes. Add oil. When well heated add the chicken. Brown on both sides. Set aside.
  • Press Saute and set time to 15 Minutes on High. Add the oil. Once it’s hot, add the onion until translucent. Add the garlic, salt, pepper and brown well. Blend spinach and coriander and add. Stir until well cooked. Press Cancel.
  • Add the browned chicken pieces, cassava, carrots, and peas to the pot.
  • Close and lock the Instant Pot® lid, making sure the steam release handle is turned to Sealing. Press Meat/Stew, pressure level High, and set time to 10 Minutes.
  • When done cooking, let the pot release steam naturally for 4 minutes. Then press Cancel and turn the steam release handle to Venting. Once all pressure is released, open the lid.
  • Serve with white rice.
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