Step 1

On medium heat, add the olive oil to a stock pot/large saucepan.

Step 2

Proceed to saute the onion, scallion and garlic until soft and translucent.

Step 3

Add the cho cho and carrot and cook for 2-3 minutes until soft and tender.

Step 4

Add your seasoning - shado beni, thyme (tie together as a bundle) black pepper, paprika, pimento, bay leaf, scotch bonnet and pink salt.

Step 5

Add the corn and okra.

Step 6

Pour the vegetable stock into the pot and bring to the boil.

Step 7

Half cover the pot with the lid, reduce the heat to medium/low and simmer 25-30 minutes.

Step 8

Add the callaloo/spinach 5-7 minutes before finishing.

Step 9

Turn on the instant pot and select “saute”

Step 10

When the inner pot is hot add the olive oil then proceed to saute the onion and garlic until translucent.

Step 11

Add the cho cho and carrots and continue to cook for 2-3 minutes.

Step 12

Stir then add the seasoning - shado beni, thyme (tie together as a bundle) black pepper, paprika, pimento, bay leaf and pink salt.

Step 13

"Cancel" the “saute” setting.

Step 14

Add the corn and okra.

Step 15

Pour the broth into the inner pot and add the callaloo/spinach.

Step 16

Place the lid on the pressure cooker and set the steam release knob to the “sealing” position

Step 17

Press the “pressure cook” button and adjust the +/- to 5 minutes (it will take several minutes to reach maximum pressure).

Step 18

Once cooked leave the lid on and allow the pressure to release for 10 minutes before turning the knob to “venting” to rid any excess build up of pressure