42 min
Instant Pot Mild Curry Chicken and Rice with Sweet Peppers
One pot turns chicken thighs, basmati rice, sweet peppers and peas into a gently spiced family dinner with fluffy grains instead of mush.
Instant Pot Family Dinners
Instant Pot Dominican-Style Sancocho with Chicken, Pork & Root Vegetables
A two-stage pressure-cooker stew turns pork, chicken, plantain, yuca, squash and corn into a deeply savory family meal without sacrificing the vegetables' shape.
Directions
Season the meats
Pat pork and chicken dry. Toss the pork with 3/4 teaspoon salt and half the oregano; season the chicken with 1/2 teaspoon salt and the remaining oregano. Keep the meats on separate plates and wash hands and surfaces after handling.
Brown the pork
Select Sauté on Normal on a 6-quart electric pressure cooker. Heat 1 tablespoon oil and brown the pork in two batches for about 3 minutes per batch. Transfer to a plate; the pork need not be cooked through.
Build and deglaze the base
Add the remaining oil, onion and bell pepper and cook 4 minutes. Stir in garlic, cilantro stems and tomato paste for 45 seconds, then cancel Sauté. Pour in 3 cups broth and scrape until the base is completely smooth. Stir in lime juice and return the pork with its juices.
Pressure-cook the pork
Lock the lid and cook on High Pressure for 18 minutes; allow about 15 minutes to reach pressure. Let pressure release naturally for 10 minutes, then vent the remainder in short controlled pulses. Pause if liquid sputters and open only after the float valve drops.
Layer the chicken and vegetables
Stir the broth, then add plantain and yuca. Arrange chicken, squash and corn on top and pour the remaining 1 cup broth down the side. Do not pack the pot above its maximum-fill line. Do not stir the squash into the base.
Finish under pressure
Lock the lid and cook on High Pressure for 6 minutes; allow 10 to 12 minutes to repressurize. Let pressure release naturally for 10 minutes, then use a controlled release for any remainder. Open only when the float valve drops.
Verify and thicken
Check several chicken pieces for 165°F and pork pieces for at least 145°F; the pork should also yield easily to a fork. If needed, simmer on Sauté Low until safe and tender. Mash several pieces of squash and plantain into the broth, then season with the remaining 3/4 teaspoon salt as needed.
Serve the family bowls
Ladle meat, vegetables, corn and thick broth into wide bowls. Add rice alongside, finish with cilantro and lime, and offer hot sauce or chile at the table so the shared pot stays mild.
Why this works
Why it worksPork gets a head start under pressure, while chicken and the softer vegetables enter for a shorter second cycle.
Why it worksFour cups of thin broth and a thoroughly scraped base provide reliable steam while tomato paste stays diluted instead of scorching.
Why it worksMashing only a few cooked vegetables gives sancocho its full body without flour or an over-reduced pressure stage.
Useful kitchen gear
Tools that make this easier.
Compare the function and specifications first; skip anything your kitchen already handles well.
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Compare on Amazon6-quart electric pressure cookerThe two-stage pork, chicken and root-vegetable method, four-cup thin-broth base and controlled releases are written for this family-size capacity.See current options →
Compare on AmazonInstant-read thermometerCheck chicken pieces for 165°F and pork for at least 145°F plus fork-tender texture before serving the family bowls.See current options →
Compare on Amazon8-inch chef’s knifeA sharp all-purpose blade makes consistent cuts through plantain, yuca, squash, corn and both meats.See current options →
Swaps & notes
Easy swaps
- Use all chicken thighs for a pork-free stew; skip the first pressure cycle and cook the full layered pot for 9 minutes with a 10-minute natural release.
- Taro or malanga can replace an equal weight of yuca; keep chunks large and inspect for tenderness after pressure.
- Serve with avocado instead of rice for a lighter plate, without changing the liquid inside the cooker.
Cook notes
- Total time includes two pressurizing periods, both programmed cycles, two 10-minute natural releases, controlled venting and finishing time.
- Written for a 6-quart electric pressure cooker. Follow your model manual for minimum liquid, maximum fill and venting, and never force the lid.
- Keep the pot below the maximum-fill line. This recipe contains neither grains nor dried beans, but it still should not be doubled in a 6-quart cooker.
- Frozen peeled yuca is convenient and avoids the fibrous peel; remove any tough central core that remains after cooking.
- The base is intentionally mild. Put hot sauce and sliced chile on the table, not in the family pot.
Storage
Cool stew and rice in separate shallow containers within 2 hours. Refrigerate for up to 4 days or freeze the stew without rice for up to 3 months. Thaw in the refrigerator and reheat to 165°F, adding broth because the root vegetables continue to thicken it.
Questions
Why are there two pressure cycles?
Pork shoulder needs longer to become tender than chicken, squash and corn. Staging them prevents dry chicken and disintegrated vegetables.
Can I use bone-in chicken?
Yes. Use 1 1/2 pounds bone-in thighs and keep the six-minute second cycle. Check beside—but not touching—the bone for 165°F.
How thick should sancocho be?
It should be spoonable but fuller-bodied than a clear soup. Mash a little more plantain or squash for extra body, or add hot broth if it becomes too thick.
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Instant Pot Dominican-Style Sancocho with Chicken, Pork & Root Vegetables
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1. Season the meatsPat pork and chicken dry. Toss the pork with 3/4 teaspoon salt and half the oregano; season the chicken with 1/2 teaspoon salt and the remaining oregano. Keep the meats on separate plates and wash hands and surfaces after handling.
2. Brown the porkSelect Sauté on Normal on a 6-quart electric pressure cooker. Heat 1 tablespoon oil and brown the pork in two batches for about 3 minutes per batch. Transfer to a plate; the pork need not be cooked through.
3. Build and deglaze the baseAdd the remaining oil, onion and bell pepper and cook 4 minutes. Stir in garlic, cilantro stems and tomato paste for 45 seconds, then cancel Sauté. Pour in 3 cups broth and scrape until the base is completely smooth. Stir in lime juice and return the pork with its juices.
4. Pressure-cook the porkLock the lid and cook on High Pressure for 18 minutes; allow about 15 minutes to reach pressure. Let pressure release naturally for 10 minutes, then vent the remainder in short controlled pulses. Pause if liquid sputters and open only after the float valve drops.
5. Layer the chicken and vegetablesStir the broth, then add plantain and yuca. Arrange chicken, squash and corn on top and pour the remaining 1 cup broth down the side. Do not pack the pot above its maximum-fill line. Do not stir the squash into the base.
6. Finish under pressureLock the lid and cook on High Pressure for 6 minutes; allow 10 to 12 minutes to repressurize. Let pressure release naturally for 10 minutes, then use a controlled release for any remainder. Open only when the float valve drops.
7. Verify and thickenCheck several chicken pieces for 165°F and pork pieces for at least 145°F; the pork should also yield easily to a fork. If needed, simmer on Sauté Low until safe and tender. Mash several pieces of squash and plantain into the broth, then season with the remaining 3/4 teaspoon salt as needed.
8. Serve the family bowlsLadle meat, vegetables, corn and thick broth into wide bowls. Add rice alongside, finish with cilantro and lime, and offer hot sauce or chile at the table so the shared pot stays mild.