Step 1

Season the beef with oregano, garlic powder, salt, 1 teaspoon of black pepper and the juice of two limes.

Step 2

Pour 2 tablespoons of olive oil to the Instant Pot and press the saute option on “more” for about 20 minutes.

Step 3

Once the oil has warmed add in enough beef to almost cover the bottom, and leave the rest to cook in batches.

Step 4

Cook for 2-3 minutes or until sides have browned. (Adjust heat if needed.)

Step 5

Remove beef once browned.

Step 6

Add an extra 3 minutes if needed, and add in a teaspoon of oil. Once warmed, add in sofrito, seasonings, tomato sauce, and herbs.

Step 7

Cook for a minute, stirring often.

Step 8

Add in your vegetables and your beef, gently toss it together so everything is mixed in together. Add in your beef broth and any remaining ingredients.

Step 9

Set your Instant Pot on manual high pressure, set your timer for 30 minutes. Close the lid and set the valve to seal.

Step 10

Once the timer is up, press the Cancel button, allow it to release naturally or wait at least 10 minutes before doing a quick release.

Step 11

Once your pin drops, open the lid and stir the sancocho.

Step 12

To thicken your sancocho, press the saute option for 15 minutes, and allow the soup to cook down and evaporate some of the excess liquid (check on it often).