Instant Pot Dry Food
Prep time
Cook time
Total time
Instant Pot Dry Food is a quick and easy way to make Dry Food. Dry Food or metemgee is a dish made with root vegetables cooked in a coconut milk broth. Many Guyanese call this dish dry food because the coconut broth is cooked down to a point where it only flavors the dish and no broth remains.
Recipe type: Soup or Stew
Cuisine: Guyanese
Serves: 6 servings
  • 1½ lbs of cassava, peeled and cut into 2 inch chunks
  • 1 large sweet potato (about 8 ounces), peeled and cut into 2 inch chunks
  • 1 large white sweet potato (about 8 ounces), peeled and cut into 2 inch chunks
  • 4 yellow (ripe) plantains
  • 2 tablespoons of coconut oil
  • 2 cups of coconut milk
  • 1 small yellow onion, diced
  • 5 cloves of garlic, finely chopped
  • 4 heads of green onions finely chopped
  • 3 sprigs of fresh thyme leaves
  • 1 wiri wiri pepper or scotch bonnet for flavor
  • pinch of black pepper
  • Salt to taste (about ¾ teaspoon)
  1. Set your Instant Pot to sauté
  2. When the Instant Pot is hot add the coconut oil and then sauté the diced onions and chopped garlic for about 1 minute
  3. Add the cassava and coconut milk, salt, pinch of black pepper and sprigs of thyme
  4. Hit cancel on the Instant Pot to turn off the sauté function
  5. Seal the instant pot and cook on high pressure for 7 minutes
  6. Release the steam using a rapid release method (instructions for this can be found in your instant pot manual)
  7. Next add the remaining root vegetables and the whole wiri wiri or scotch bonnet pepper to your instant pot and mix together with the cassava and the coconut milk broth
  8. Seal the instant pot and pressure cook for another 3 minutes
  9. After the Instant Pot is done pressure cooking let it sit for 5 minutes before releasing the steam again.
  10. Garnish with chopped green onions and serve hot
Even though it may look like the coconut milk is not enough to cook the veggies trust me it is. If using canned coconut milk, use half a can of coconut milk and dilute it with two cups of water.

If you add more coconut milk you will end up with mushy veggies and a lot of broth.

Cutting your root vegetables in similar sizes will allow for even cooking

I used frozen cassava for this recipe but I've also made this dish with fresh cassava for the same results.
Recipe by Metemgee at