📝 About This Recipe
Sancocho is the soul of Latin American comfort food, a majestic stew that brings together a variety of meats and starchy root vegetables in a golden, herb-infused broth. This 'Trifásico' version utilizes the Instant Pot to tenderize beef, pork, and chicken simultaneously, coaxing out deep flavors in a fraction of the traditional time. It’s a celebratory, rib-sticking meal that perfectly captures the vibrant spirit and rustic charm of a Caribbean Sunday family gathering.
🥗 Ingredients
The Meat Trio
- 1 lb Beef Chuck Roast (cut into 1.5-inch chunks)
- 1 lb Pork Shoulder (cut into 1.5-inch chunks)
- 1 lb Chicken Thighs (bone-in, skin removed, halved)
The Starch Harvest
- 1 lb Yuca (Cassava) (peeled, woody core removed, cut into chunks)
- 2 pieces Green Plantains (peeled and broken into 2-inch pieces by hand)
- 3 medium Yellow Potatoes (peeled and halved)
- 2 ears Corn on the Cob (cut into 3-inch rounds)
- 1 cup Pumpkin or Auyama (peeled and cubed)
Aromatics and Base
- 6 cups Beef or Chicken Stock (low sodium)
- 1/2 cup Aliño Sauce (Sofrito) (blend of onion, garlic, bell pepper, and scallion)
- 1 teaspoon Cumin (ground)
- 1 packet Sazón with Achiote (for color and savory depth)
- 1/2 cup Fresh Cilantro (finely chopped)
- to taste Salt and Black Pepper
For Serving
- 2 pieces Avocado (sliced)
- 3 cups White Rice (cooked)
- 2 pieces Lime Wedges (for acidity)
👨🍳 Instructions
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1
Set your Instant Pot to 'Sauté' mode on high. Add a tablespoon of oil and sear the beef and pork chunks until browned on all sides, about 5-7 minutes. Work in batches if necessary to avoid crowding.
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2
Add the chicken thighs to the pot and sauté for another 3 minutes just to color the outside slightly.
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3
Stir in the aliño sauce (sofrito), cumin, and sazón. Cook for 2 minutes until the aromatics are fragrant and translucent.
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4
Add the green plantains and corn rounds. Pour in the stock, ensuring the liquid covers the ingredients but does not exceed the maximum fill line.
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5
Secure the lid and set the pressure valve to 'Sealing'. Select 'Manual' or 'Pressure Cook' on high for 20 minutes.
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6
Once the timer goes off, perform a quick pressure release by carefully turning the valve.
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7
Open the lid and add the yuca, potatoes, and pumpkin. These cook faster than the meat and plantains, so adding them now prevents them from turning into mush.
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8
Secure the lid again and pressure cook on high for an additional 7 minutes.
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9
Allow a natural pressure release for 10 minutes, then release any remaining steam manually.
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10
Taste the broth. Adjust seasoning with salt and pepper. The pumpkin should have partially dissolved, thickening the broth into a beautiful golden nectar.
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11
Stir in half of the fresh cilantro. Let the stew sit for 5 minutes on the 'Keep Warm' setting to allow the flavors to harmonize.
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12
Ladle the stew into large bowls, ensuring every person gets a piece of each meat, a corn cob, and a variety of root vegetables.
💡 Chef's Tips
Breaking the plantains by hand rather than cutting with a knife releases more starch, which naturally thickens the stew. If you can't find fresh yuca, check the freezer aisle; frozen yuca works perfectly and is often already peeled. For the most authentic flavor, use Culantro (Recao) if available, which is more pungent than standard cilantro. Don't skip the searing step; the fond at the bottom of the pot provides the deep umami base for the broth. If the stew is too thin, mash a few pieces of potato or yuca against the side of the pot and stir back in.
🍽️ Serving Suggestions
Serve with a side of fluffy white rice to soak up the rich broth. Always provide fresh avocado slices on the side to add a creamy contrast to the hearty meats. A spoonful of spicy 'Aji' (Colombian hot sauce) adds a bright, vinegary kick to each bite. Pair with a cold glass of Refajo (a mix of beer and Colombian cream soda) or a simple lemonade. A squeeze of fresh lime juice just before eating is essential to brighten the heavy starches.