Tis the season for Pepperpot! This Instant Pot pepperpot recipe is about to change how you make pepperpot FOREVER! Did you just buy an instant pot for black Friday and want to break it in with a really yummy recipe? Do you love Pepperpot at Christmas but just don't have the time for laboring over a hot stove for hours or days? Then this is the recipe for you.
If you don't have an instant pot and have been considering getting one, DO IT. You need it in your life. Click on my amazon affiliate link to see one similar to the one I have. (This is an affiliate link, I get a little bit of money if you buy it through this link). I'm working on series of quick meals with Guyanese influences using your instant pot so get yours now and join the instant pot movement! You can find those recipes here. Thank me later.
Other ways to make Pepperpot:
How are you making Pepperpot? Low and slow on the stove? With a traditional pressure cooker and then on the stove? Here is a link to my recipe for traditional pepper (click here). Do you prefer cooking Pepperpot overnight in your slow cooker? That recipe is here!
Things to note before trying the Instant Pot Pepperpot recipe:
Adding more meat:
- This recipe serves 4 but you can double the meat. I wanted to cook a manageable amount so that no matter the size of your instant pot you could try the recipe.
- If you double the meat, only double the seasoning and sugar but not the cassareep. 1 cup of cassareep is all you need. Also don't double the amount of water. When cooking with the instant pot you don't lose any of the liquids while cooking the way you would with a traditional pressure pot, so you DO NOT need to add more liquid if you add more meat.
Cooking times may vary:
- Cow heel takes between 1 to 2 hours to cook to the right tenderness so check it with a fork after an hour, then you can cook for another 30 minutes and proceed from there.
Fresh Herbs versus dried herbs:
- If you like fresh herbs and seasoning please use fresh onion and garlic instead of the garlic powder and onion powder I used. Please try not to use green seasoning, it changes the flavor significantly and you end up with more of a stew flavor versus traditional pepperpot.
- And of course, feel free to season your meat ahead of time and let it marinade.
Resting time for the Instant Pot Pepperpot
- To maximize the flavor of this Instant Pot pepperpot, please let it soak for at least 8 hours after cooking before eating. Trust me it is definitely worth the wait!
The Instant Pot Pepperpot Youtube Video:
The Instant Pot Pepperpot Recipe:
Printable Recipe Card
Instant Pot Pepperpot
- 2 lbs mixed beef bones and beef, trimmed of fat and cut into 2 inch cubes
- 2 lbs cow heel
- 1 cup of vinegar and 2 cups of water to soak cow heel
- 1 tablespoon of garlic powder
- 1 tablespoon of onion powder
- 2 teaspoons of salt
- ½ teaspoon cayenne pepper
- ½ teaspoon black pepper
- ¼ cup brown sugar
- 1 cup of cassareep
- A 2 inch piece of dried orange peel
- 2 wiri wiri pepper sub for 1 scotch bonnet pepper
- 2 sticks of cinnamon cloves
- 1 teaspoon of whole cloves
- 2 tablespoons of olive oil
- A 4 inch square of cotton or muslin fabric
- 5 cups of water
- An Instant Pot!
- Mix together 1 cup of vinegar and 2 cups of water in a large bowl. Add cow heel to water and vinegar mixture and let steep for 30 minutes. Then drain and rinse with clean water.
- Season mixed beef with ½ tablespoon garlic powder, ½ tablespoon onion powder, 1 teaspoon of salt, ¼ teaspoon cayenne pepper, ¼ teaspoon black pepper and set aside.
- Set your instant pot to Sauté. When hot add oil to instant pot.
- When oil is hot add seasoned mixed beef and saute for 3 to 5 minutes until the beef is brown on all sides
- Remove beef from the instant pot and set aside
- Add cow heel to the instant pot, followed by the remaining seasoning (except for the cinnamon, cloves, orange peel and pepper), all the sugar and ½ of the cassareep.
- Mix together until sugar dissolves.
- Cover instant pot and set to manual (in newer Instant pots this is pressure cook)
- Pressure cook for 1 hour following the instructions for pressure cooking in your Instant Pot Manual
- After an hour, release the pressure (vent the Instant pot following the instructions for venting in the manual), and check cow heel for tenderness
- Add sautéed beef and the remaining cassareep to the instant pot.
- Add your cinnamon stick and cloves to the cotton fabric and tie together (as demonstrated in the video above). Then add to the instant pot
- Mix together well, then pressure cook for another 45 minutes
- Vent the Instant pot following the instructions for venting in the manual, then check the beef and cow heel for tenderness.
- Finally, add the pepper and orange peel then pressure cook for an additional 30 minutes.
- Then, vent the Instant pot, then check the beef and cow heel for tenderness. Alternatively you can let it have a natural release and pressure down once the Instant pot cools down
- Let the pepperpot sit for at least 8 hours before serving