sancocho

Hearty beef stew with Latin flavors of sofrito and spices!

Instant Pot Puerto Rican Sancocho

beef

oregano

garlic powder

salt

pepper

sugar

limes

olive oil

homemade sofrito

Adobo seasoning (optional)

cumin

bay leaves

tomato sauce

thyme

cilantro chopped (plus more to garnish)

plantains

potatoes

carrots

cassava

(malanga

corn

beef broth

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

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

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

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

Remove beef once browned.

Beef Step

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

Cook for a minute, stirring often.

Saute Step

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.

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

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.

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

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).

Soup

The Best Sancocho de Pollo—Panama’s Traditional Chicken Stew

chicken, chicken pieces

onion, chopped

celery, chopped

carrot, sliced into ½-inch thick rounds

garlic,

cobs,

tsp rosemary, dried and ground or fresh

bay leaves, whole dried

chicken bouillon

salt,

pepper,

Place the cut pieces of chicken in a large pot of water to cover. Boil until chicken is cooked, about 20 minutes.

Remove chicken and set aside. (You can remove the skin and bones at this time, if desired. Lisa recommends you do, for ease of eating.)

Add the rest of the ingredients to the stock pot, still set to medium heat, except the salt. Stir together. Return the cooked chicken to the pot and add more water to cover, if necessary.

Bring to a gentle boil. Cover the pot and cook over medium heat for about 15 minutes, until the yuca and ñame are soft, but still firm.

Add salt to taste, and cook for another 10 minutes to let all the flavors meld together.

It’s ready. Serve hot or warm with steamed white rice. Serves 8 to 10 people.

Sancocho de Guinea

Cucharada grande Aceite vegetal

Libras Guinea

Tazas agua

Cucharada grande Sazón Completo MAGGI®

Unidades Ajíes gustosos

Manojo Cilantro

Taza Platano Verde

Tazas Yautía

Tazas Auyama

Tazas Yuca

Tabletas Caldo De Gallina Mi Sabor Maggi®

Cucharada grande Naranja Agria

Lleva al fuego una olla de presión, agrega el aceite y la guinea previamente sazonada con el Sazón Completo MAGGI®, cocina hasta dorar. Agrega 8 tazas de agua caliente, dos tabletas de Caldo de Gallina MAGGI® Mi Sabor, los ajíes gustosos y el cilantro, deja hervir hasta que la carne esté blanda.

Paso 1:

Añade el resto del agua y los demás ingredientes menos el agrio, deje cocinar por 10 minutos o hasta que los víveres estén blandos, retira la auyama, licua y vierte nuevamente en la olla, cocina hasta que el caldo haya tomado la consistencia deseada, agrega el agrio, mezcla bien. Retire del fuego y sirve.

Paso 2:

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Top 3 sancocho recipes from across the web

The most viewed sancocho recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Instant Pot Puerto Rican Sancocho

The Best Sancocho de Pollo—Panama’s...

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The most viewed sancocho recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine