Locro de Zapallo (Peruvian Squash Stew)

INSTRUCTIONS

1. Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set time to 5 Minutes . Add the olive oil. Once hot, add the onion and garlic. Sauté 3 or 4 minutes until onion is translucent. Then press Cancel.
2. Incorporate the two types of squash, the corn, huacatay (black mint) sprigs, pepper, salt to taste, and a splash of water.
3. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. On the Instant Vortex control panel, press Meat/Stew and set time to 10 Minutes.
4. When done, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid.
5. Add the yellow potato, the fava beans, and the remaining water.
6. Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. On the Instant Vortex control panel, press Meat/Stew and set time to 7 Minutes.
7. When done, press Cancel and turn the steam release handle to Venting. Once all the pressure is released, open lid and add the milk, cheese and huacatay leaves.
8. Finally, we serve the locro with a portion of rice and a fried egg.