½lbButternut Squash(Auyama), cut into 1-inch pieces
Salt and black pepper to taste(I added 2 teaspoons of salt + 1/2 teaspoon black pepper)
Cilantro leaves,chopped
Instructions
Add oxtail, 4 cups broth, and corn to the Instant Pot. Secure lid and close the pressure release valve. Select “Manual” mode and adjust the time to 35 minutes. Cook. When the time is over, press “Cancel”. Carefully turn the vent to release the pressure. Remove the lid.
Add onion, leeks, green onions, red peppers, 3 garlic cloves, yautia, white yam, cassava butternut squash and the remaining 2 cups of broth. Mix to combine. Taste and add salt and pepper to your taste, if necessary. Secure lid and close the pressure release valve. Select “Manual” mode and adjust the time to 5 minutes. Cook. When the time is over, press “Cancel”. Carefully turn the vent to release the pressure. Remove the lid.
Add the remaining 2 garlic cloves and cilantro leaves. Mix to combine.
Serve hot in large soup bowls, dividing the meat and vegetables evenly. Add a squish of lime juice or hot sauce, if desired. Serve along with arepas and or casabe (cassava bread).
Video
Notes
Do not fill the Instant Pot with liquid higher than the MAX line on the inner pot.Looking for more Venezuelan recipes?
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