This Instant Pot pepperpot recipe will change how you make pepperpot forever! If you love pepperpot at Christmas but just don’t have the time for laboring over a hot stove for hours or even days, then this is the recipe for you!
Pepperpot in the Instant Pot
Instant Pot pepperpot is a new and time-saving way to cook Guyanese pepperpot. The meat becomes tender and full of flavor in a fraction of the time.
If you don’t have an instant pot and have been considering getting one, DO IT. I have quite a few recipes with this time saving kitchen gadget. It is like the pressure cooker our parents used for decades but with better safety features and greater flavor pay off! You can find my instant pot recipes here. Thank me later.
- Pepperpot in the Instant Pot
- Why You’ll Love This Instant Pot Pepperpot Recipe
- Ingredients for Instant Pot Pepperpot
- Things to note before trying the Instant Pot Pepperpot recipe:
- How to Make Pepperpot in the Instant Pot
- The Instant Pot Pepperpot Youtube Video:
- Storage
- Tips for the Best Instant Pot Pepperpot
- Recipe Variations
- Frequently Asked Questions
- Instant Pot Pepperpot
Why You’ll Love This Instant Pot Pepperpot Recipe

- Time-Saving: This is a quicker alternative to traditional pepperpot. While the typical dish can take almost 5 hours, using this method, it’s cooked in just 2 hours!
- Easy: Instead of laboring over a hot stovetop, you can basically set it and forget it with the instant pot!
- Convenient: If you love pepperpot as much as my family does, you don’t want to feel limited to special occasions like Christmas. Now we can make it more often!
Ingredients for Instant Pot Pepperpot
Pepperpot is made easily in the instant pot with a variety of beef cuts, spices, and seasonings.

- Cassareep: This is a thick brown sauce made from cassava extract. It acts as a browning agent but also preserves the meat so it can sit at room temperature for an extended time without spoiling.
- Mixed beef bones and beef: Trimmed of fat and cut into 2-inch cubes where ever possible.
- Cow heel: Naturally gelatinous, it helps to thicken the sauce.
- Vinegar: Use this to soak the cow heel.
- Seasoning: I use garlic powder, onion powder, salt, cayenne pepper, and black pepper.
- Brown sugar: to balance out the flavor of the cassareep
- Dried orange peel: Use dry orange peel over fresh. It provides a rich flavor that’s not overwhelming with the citrus taste.
- Warm Spices: Cinnamon sticks and whole cloves lend a warm sweetness and adds to the rich flavor of pepperpot
- Cooking oil: Use this to brown the beef.
- Wiri wiri pepper: You can sub it for 1 scotch bonnet or habanero pepper.
- Water: This is the liquid base of the recipe.
See recipe card for quantities.

Things to note before trying the Instant Pot Pepperpot recipe:
- 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.
How to Make Pepperpot in the Instant Pot
Prep the Cow Heel
Mix together 1 cup of vinegar and 2 cups of water in a large bowl. Add the cow heel to the water and vinegar mixture and let steep for 30 minutes in order to tenderize the meat. Then drain and rinse with clean water.
Season and Sauté the Beef
Season the mixed beef with 1/2 tablespoon garlic powder, 1/2 tablespoon onion powder, 1 teaspoon of salt, 1/4 teaspoon cayenne pepper, 1/4 teaspoon black pepper and set aside.

Set your instant pot to Sauté. When the instant pot is hot add oil and when the oil is hot, add the seasoned mixed beef and sauté for 3 to 5 minutes until the beef is brown on all sides. Then remove the beef from the instant pot, separating the boneless beef pieces from the bone-in pieces, and set aside.

Pressure Cook Cow Heel
Add the cow heel to the instant pot, followed by the remaining seasoning (except for the cinnamon, cloves, orange peel, and pepper), all of the sugar, 1/2 of the cassareep and 5 cups of water. Mix together until sugar dissolves. Then cover the instant pot and pressure cook on high for 30 minutes.

After 30 minutes, release the pressure (vent the Instant Pot following the instructions for venting in the manual), and add the sautéed bone-in beef cuts and pressure cook for another 30 minutes. Then vent the instant pot using the rapid release function.
Add Sautéed Beef & Spices
Next, add the sautéed boneless beef and the remaining cassareep to the instant pot. Then, add the cinnamon stick and cloves. Alternatively you can add them to a piece of muslin fabric to prevent it from over powering the dish. See video below for how to. Seal up the instant pot and pressure cook on high for 20 minutes.

Vent the Instant Pot following the rapid release function, then check the beef and cow heel for tenderness. Skim and discard as much oil/fat from the pepperpot.

Finally, add the pepper and orange peel and mix in well. Then let the pepperpot rest for at least 8 hours before serving.

The Instant Pot Pepperpot Youtube Video:
Storage
The cassareep in pepperpot acts as a preservative, therefore you do not need to refrigerate the pepperpot. Just leave it sitting in the Instant Pot and reheat twice daily, until it is all gone. Once in the morning and once at night.
To reheat, simply bring to a boil on high heat, then let boil for 5 to 10 minutes (until all of the meat come up to temperature. Then remove from the heat.
Tips for the Best Instant Pot Pepperpot
- Always practice safety measures when using an Instant Pot. Stand away when releasing the instant pot so you don’t burn yourself. Always lift the lid away from your face. Alternatively, listen for the click so all the steam is out before removing the lid.
- Avoid using green seasoning. It changes the flavor significantly and you end up with more of a stew flavor versus traditional pepperpot.
- Use a turkey baster or ladle to skim the fat off the top because lots of fat comes off the meat. Otherwise, you will have a very greasy pepperpot.
- Periodically check the cowheel because it can melt away and you’ll just be left with bones.
- 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.
- To maximize the flavor of this Instant Pot pepperpot, please let it rest for at least 8 hours after cooking before eating. Trust me it is definitely worth the wait!

Recipe Variations
- 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.
- Marinade: Feel free to season your meat ahead of time and let it marinate.
- Meat: In the U.S., it’s hard to find beef bones so I often use oxtail or beef neck bones instead. You can use lamb or goat as a substitute for the beef in this recipe if you don’t eat beef.
- Other Cooking Methods: You can always make traditional pepperpot low and slow on the stove. Other methods include using a pressure cooker or the slow cooker.
Frequently Asked Questions
Pepperpot is a beef stew enhanced with cassareep, cinnamon, cloves and wiri wiri chilis. It sometimes includes pork, mutton, or chicken.
Pepperpot does not need to be refrigerated. The cassareep preserves the meat so it can sit out for days without going bad.
Using an Instant Pot to make pepperpot allows you to make the recipe in a fraction of the time while yielding the same tender, flavorful results.

Instant Pot Pepperpot

Equipment
- Instant Pot
- A 4 inch square of cotton or muslin fabric
Ingredients
- 2 lbs mixed beef (bone-in and boneless cuts of beef)
- 2 lbs cow heel
- 1 cup Vinegar
- 7 cups Water (Divided)
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons salt
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon black pepper
- 2 tablespoons oil (suitable for cooking)
- 1/4 cup brown sugar
- 1 cup cassareep
- 2 cinnamon sticks
- 1 teaspoon whole cloves
- 2 inches dried orange peel
- 2 wiri wiri pepper
Instructions
- Season the mixed beef with 1/2 tablespoon garlic powder, 1/2 tablespoon onion powder, 1 teaspoon of salt, 1/4 teaspoon cayenne pepper, 1/4 teaspoon black pepper and set aside.
- Mix together 1 cup of vinegar and 2 cups of water in a large bowl. Add cow heel and steep for 30 minutes. Then drain and rinse with clean water.
- While the cow heel is steeping, set your instant pot to sauté. When hot add the oil to the instant pot and when the oil is hot add the seasoned mixed beef and sauté for 3 to 5 minutes or until the beef is brown on all sides. Then remove from the pot and separate the bone-in beef from the bone-less beef and set aside.
- Add the cow heel to the instant pot, followed by the remaining seasoning (except for the cinnamon, cloves, orange peel and pepper), all of the sugar, 1/2 of the cassareep and 5 cups of water. Mix to dissolve the sugar. Then seal up the instant pot and pressure cook on high for 30 minutes.
- Vent the instant pot using the rapid release function, then add the sautéed bone-in beef from earlier. Seal up the instant pot and continue to pressure cook for another 30 minutes.
- Vent the instant pot using the rapid release function and add the sautéed boneless beef, the cinnamon sticks, clove, and the remaining cassareep to the instant pot. Seal up the instant pot and pressure cook on high for 20 minutes.
- Then vent the instant pot again, using the rapid release function, then add the peppers and orange peel. Mix well and allow the pepperpot to rest for at least 8 hours before serving.
Notes
Nutrition
The information listed in the recipe card is an estimate provided by an online nutrition tool. The tool evaluates ingredient names and amounts then makes calculations based on the number of servings listed for the recipe. It is provided as a general guideline and not as a precise calculation. For precise nutrition information please feel free to add the ingredients to your preferred nutrition calculator or consult a doctor or licensed nutritionist.
Desiree Says
What a fantastic recipe. I used this recipe for our Christmas morning breakfast this year and it came turned out as good as mom’s at a fraction of the cooking time. Mom was skeptical of the Instant Pot approach until she took a taste – mom approved!
Lena Says
So easy and tasted perfect!
Melissa Manohar Says
Now this is something I never thought I’d have the ability to make
But with this simple and delicious recipe
Not only is it easy so so much faster in the instant pot
But it’s that same perfect flavour
Thank you so much for all you amazing recipes
You gave me the ability to share my childhood tradition with my children
Caris Owen Says
Tried and true! I use oxtail and beef stew cuts in mine. It’s a hit every year!
Gemma F Says
I am planning to use 2lbs oxtail, 1lb beef shoulder and 1lb beef neck.
I will saute the beef shoulder then remove. Saute the oxtail and remove.
Then I plan to saute and them cook the beef neck first for about 45mins .
Should I add the sauteed oxtail next and then the sauteed beef shoulder?
Or leave the oxtail for last?
SR Says
When do you add the water?
Samantha Rambali Says
I would like to know this too 🙁
Althea Brown Says
So sorry about that and for my very delayed response. I updated the recipe to reflect that the water goes in when you add the cow heel.
Angela Says
What is a good substitute for scotch bonnet peppers?
Esther Says
Love your website.
The recipes take me back to my childhood in GT.
I remember walking home from school early evenings after games at St Joseph’s, tired and hungry and all the smells coming from the kitchens as you walk past!
I wonder where can I buy authentic cassareep online?
Most of the stuff out there seems to be burnt sugar and not proper cassareep.
Thanks!
Donna Says
Althea, love your recipes. You are my go to coach for Guyanese cooking on you tube. Thanks to you I can make excellent bread and bakes. Keep up the good work.
Althea Brown Says
Thank you so much!!! If you have Instagram come check me out there. I share a lot more often there. Look for @metemgee
Cindy Says
Hi, how long should I cook it if I’m using stewing beef with BONE instead of cow foot?
Thanks
Althea Brown Says
Hi there. For beef with bones I would do it for 45 minutes to an hour. I sometimes do beef neck bones and those take an hour for the beef to be tender.
AngI Says
I recently purchased an instant pot. Looking
forward to using it for my pepperpot.
Althea Brown Says
Awesome!!! Please let me know how it comes out.