Name: Peruvian Sancochado
Yield: 4 Servings
Cuisine: Peruvian
Ingredients: 3 lb beef (1 ½ kg, 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)

Peruvian Sancochado

By :Guillermo Velasquez

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Course

Soups and Creams

Cuisine

Peruvian

Browse Category

Soups and Creams

Cooking Technique

Pressure Cooking

Keyword

Red Meats, Vegetables

Home Category

Soups and Creams

Servings

4 Servings

Ingredients

3 lb beef 1 ½ kg, 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

Course

Soups and Creams

Cuisine

Peruvian

Browse Category

Soups and Creams

Cooking Technique

Pressure Cooking

Keyword

Red Meats, Vegetables

Home Category

Soups and Creams

Servings

4 Servings

Ingredients

3 lb beef 1 ½ kg, 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.