• 5 chunks beef stew meat or ossobuco
  • 12 cups broth or water
  • 1 tsp salt
  • 5 cloves garlic
  • 1 Ear of corn, sliced
  • 1 white potato cut into cubes
  • 1 carrot, diced
  • Peas to taste
  • 12 oz (150 g) canuto noodles
  • Drizzle of olive oil
  • ½ onion, diced
  • 1 tsp ground garlic
  • 1 handful spinach
  • ¼ cup (30 g) Parmesan cheese or queso fresco
  • 1 cup basil
  • ¼ cup evaporated milk
  • 3 tbsp olive oil
  • 1 cup basil
  • ¼ cup evaporated milk
  • 3 tbsp olive oil
  • Place the stainless steel inner pot inside the Instant Pot®. Add the broth together with salt, garlic and meat, and stir to mix.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Soup/Broth and set the time to 30 Minutes .
  • When done, press Cancel and turn the steam release handle to Venting. Once all the pressure has been released, open the lid.
  • Press Saute and set the time to 30 Minutes. Add the corn kernels, potatoes, and carrots. When cooked, add the noodles and peas.
  • Separately, in a frying pan with a little olive oil, fry the onion together with the garlic. When the onion softens, add the spinach and mix for a few more seconds.
  • Purée in the blender together with the Parmesan cheese, basil, milk and olive oil.
  • Add the puréed mix from blender to the Instant Pot®; rectify salt.
  • Mix and serve.
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