Peruvian Sancochado

By: Guillermo Velasquez

Peruvian Sancochado
cuisine icon Cuisine
Peruvian
cuisine icon Course
Soups and Creams
cuisine icon Cooking Technique
Pressure Cooking
cuisine icon Keywords
4 servings, beans or grains to taste, breast tip or short ribs, cabbage, carrot, celery stalk, herbs: parsley and mint, leek, optional, other root vegetable of choice, peruvian, pressure cooking, pumpkin or squash, red meats, soups and creams, to taste, turnip and sweet potato, vegetables, white potatoes, yellow corn cobs or white sweet shoepeg corn

serving icon Servings
4 Servings
Ingredients
  • 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
Instructions
  • 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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