Sancocho {Whole30, Instant Pot, Paleo}

Sancocho is a hearty stew loaded with root veggies and tender shredded chicken in a silky smooth flavorful broth. Enjoy it for lunch or dinner as a comfort meal on a cold winter day.

Course Instant Pot, Paleo, Soup, Whole30

Cuisine Latin American

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Prep Time 5

Cook Time 1 30

Total Time 1 35

Servings servings

Calories 323kcal

Author Althea Brown

Equipment

Instant Pot

Ingredients

1 whole chicken cut in half
1 yellow onion roughly cut
6-8 cloves of garlic
1 teaspoon of dried thyme
1-2 stalks of celery roughly chopped
2 tablespoons of McCormick's Montreal Steak Seasoning
1.5 lbs of Cassava peeled and cut into 2 inch pieces (or store bought frozen)
1 white/golden sweet potato peeled and cut into 2 inch pieces
2 yellow plantains peeled and cut into 2 inch pieces
1 sweet potato peeled and cut into 2 inch pieces
1 yam peeled and cut into 2 inch pieces
Additional salt to taste if needed
A pinch of ground turmeric less than 1/4 teaspoon for color
4-5 cups of water

Instructions

Add the chicken, onions, garlic, celery, dried thyme and McCormick's Montreal Steak Seasoning to your instant pot and enough water to cover the chicken (about 4-5 cups of water).
Seal up and pressure cook on high for 1 hour, following your instant pot instructions for pressure cooking
After an hour of pressure cooking, release the steam then add the cassava (if using)
Seal up and pressure cook for 5 minutes (does not include time for the Instant Pot to pressurize)
Then release the steam, add the remaining root veggies and additional salt if need
Next seal up and cook on high pressure for another 3 minutes (does not include time for the instant pot to pressurize)
Then release the steam, give it a good stir and it is ready
Alternatively after step 2 above, you can just put the instant pot on sauté add the cassava, then cook until the cassava is soft, then add the other veggies and continue to cook on sauté until those are soft. This takes between 20 to 30 minutes
This soup is best served hot!

Notes

This recipe is suited for a family of 4 or 5. Feel free to half the ingredients for smaller portions. In my family there are 2 adults and 3 children. We had this soup for dinner, my husband took a generous portion to work for lunch and we will have it for dinner again tonight.

Nutrition