Instant Pot Dry Food

Whether you call it dry food, metemgee, or metem, this Guyanese meal of root vegetables made in an instant pot is comfort in a bowl. And the best part is, it's ready in just 20 minutes!

Course Soup or Stew

Cuisine Guyanese

Keyword how to make dry food in the instant pot, instant pot dry food, instant pot dry food recipe, instant pot ground provision, instant pot metem, instant pot metemgee

Prep Time 10

Cook Time 12

Total Time 22

Servings servings

Calories 464kcal

Author Althea Brown

Equipment

Instant Pot

Ingredients

1 1/2 lbs 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 coconut oil
2 cups coconut milk
1 small yellow onion diced
5 cloves 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 black pepper
Salt about 3/4 teaspoon or to taste

Instructions

Set your Instant Pot to sauté
When the Instant Pot is hot add the coconut oil and then sauté the diced onions and chopped garlic for about 1 minute
Add the cassava and coconut milk, salt, pinch of black pepper and sprigs of thyme
Hit cancel on the Instant Pot to turn off the sauté function
Seal the instant pot and cook on high pressure for 7 minutes
Release the steam using a rapid release method (instructions for this can be found in your instant pot manual)
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
Seal the instant pot and pressure cook for another 3 minutes
After the Instant Pot is done pressure cooking let it sit for 5 minutes before releasing the steam again.
Garnish with chopped green onions and serve hot

Notes

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.

Nutrition