Sancocho {Whole30, Instant Pot, Paleo} (Edit recipe)

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Sancocho is a broth in many Latin American cultures. It loosely translates to mean soup but if you ask Latin Americans about Sancocho they all have varying descriptions of what that soup looks and tastes like. I was first introduced to Sancocho 15 years ago, when I worked in the Garment District in New York City. There was an amazing Dominican (Dominican Republic) restaurant a few blocks away from my office and it served the most delicious Sancocho. Their sancocho was chicken based and had root veggies and noodles. It had a rich cassava broth (cassava cooked until tender and melted) and was the perfect "pick me upper" lunch on a dreary New York City winter day. It has been a crazy wintry Spring week in Colorado. We don't get these types of dreary snowy weeks often but when we do they tend to feel so heavy and boy is this week one of those weeks where the sun is just hiding behind snow clouds. So I really wanted something warm and comforting for dinner. Enter the Sancocho!

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PREP TIME

5 minutes

COOK TIME

1 hour and 30 minutes

INGREDIENTS

Serves: 8

Ingredients

1 Whole Chicken, cut in half
1 Yellow Onion, roughly cut
6-8 cloves Garlic
1 tsp dried Thyme
1-2 Celery, stalks of, roughly chopped
2 Tbsp Montreal Steak Seasoning
1.5 lb Yuca (Cassava), frozen, peeled and cut into 2 inch pieces
1 Sweet Potato, white/golden, peeled and cut into 2 inch pieces
2 Plantain, yellow, 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
Salt, Additional to taste (if needed)
1 pinch Turmeric, ground, less than .25 teaspoon for color
4-5 cups Water

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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 saute add the cassava, then cook until the cassava is soft, then add the other veggies and continue to cook on saute 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. // It freezes really well and is great for meal prepping. Make a big pot on Sunday, portion into zip top bags and freeze!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	229
Fat:	2 g
Carbohydrates:	46 g
Protein:	5 g
Cholesterol:	11 g
Sodium:	622 mg
Fiber:	2 g
Sugars:	4 g
Calculated per serving.