Peruvian Sancochado


  • 3 lb (1 ½ kg) beef breast tip or short ribs
  • ¼ pumpkin or squash
  • 2 yellow corn cobs or white sweet shoepeg corn
  • ½ cabbage
  • fava beans beans or grains to taste
  • ½ yucca or other root vegetable of choice
  • 2 white potatoes
  • ½ celery stalk
  • ½ leek
  • ½ carrot
  • Herbs: parsley and mint
  • Turnip and sweet potato, optional
  • Salt to taste
  • Place the stainless steel inner pot inside the Instant Pot®. Press Saute and set the time to 10 Minutes. Pour the necessary amount of water and boil the meat, constantly removing impurities to get a flavorful clear broth.
  • Once impurities have been removed, add the vegetables and other ingredients.
  • Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook, pressure level High, and set the time to 25 Minutes.
  • Release pressure when time is up and open the lid carefully.
  • Serve the meat and vegetables on a flat plate, and the broth in a soup bowl. Enjoy with a little chile, to taste.
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