Sancocho Trifásico Colombiano

• 1 piece green plantain, torn into pieces, torn by hand for more flavor
• 2 pieces carrot, cut into pieces, divided use
• 2 pieces corn, cut, cut into pieces
• 1 lb pork ribs, pork ribs
• 1 sprig scallion, whole sprig and chopped, divided use; one sprig for first phase, more for second phase
• 1 clove garlic, whole, for first phase cooking
• salt, to taste, to taste
• 1 lb cassava, cut, cut into pieces
• 1 piece bell pepper, finely chopped, red bell pepper, finely chopped; divided use
• 1 handful fresh cilantro, cut, generous amount, divided use
• 1 lb chicken, chicken pieces
• 2 pieces potato, cut, cut into pieces
• 4 cups water, for cooking and adjusting consistency
• 1 piece Maggi seasoning cube, Maggi seasoning cube
• 1 serving white rice, cooked, for serving alongside

Preparation

1. Step 1 · 20 minutes

   0:02
   Place the pork ribs in the Instant Pot with the green plantain torn by hand, corn pieces, carrot, a sprig of scallion, garlic, and salt. Cover and cook on high pressure for 20 minutes.
2. Step 2

   0:22
   While the first phase cooks, cut the cassava into pieces, finely chop the bell pepper and scallion, and cut a generous amount of cilantro.
3. Step 3

   0:29
   Remove the scallion, carrot, and garlic from the pot and blend with some of the cooking broth until smooth. Set aside the other cooked ingredients.
4. Step 4

   0:37
   Add the chicken, cassava, and potato to the pot. Add more water, the red bell pepper, scallion, and a Maggi seasoning cube.
5. Step 5

   0:45
   Add the blended carrot mixture to the pot and cook until the ingredients are done. Add the pre-cooked pork with plantain and corn, check the seasoning, and boil for a couple more minutes. Turn off the heat and add the fresh cilantro.
   Doneness — cooked through
6. Step 6

   0:58
   Serve the sancocho accompanied by white rice.