Instant Pot Pepperpot

Instant Pot Pepperpot is a quick and easy way to make Guyana's national dish! 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!

Course Main Dish

Cuisine Guyanese

Keyword how to make instant pot pepperpot, how to make pepperpot in the instant pot, instant pot pepperpot, instant pot pepperpot recipe

Prep Time 15

Cook Time 1 30

Total Time 1 45

Servings Servings

Calories 392kcal

Author Althea Brown

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

If you like spicy, you can add in the peppers when you add in the cinnamon and cloves. Or you can pop open the peppers before serving for medium heat.

Nutrition