Cassava Cooked in an Instant Pot

Cassava is one of my favorite starchy root vegetables or tubers. Some other countries, such as Vietnam call it Yuca. This root vegetable has a nutty flavor and contains many good proteins and vitamins, such as C, thiamine, riboflavin and niacin. The recipe that I will share today is one of my childhood memory snacks that my mom used to make for us kids. The traditional method to make this is to steam Yuca over high heat and to baste with coconut milk, which usually will take at least 30 to 45 minutes to complete. Now, with the invention of the instant pot, this recipe can be ready in 8 minutes, and the cook does not have to be present to baste the cassava. Let us enjoy this easy and delicious cassava cooked in coconut milk for breakfast or anytime of the day.

 Ingredients:
1 lb. frozen cassava or Yuca (about 10 pieces)
1 cup coconut milk
1 tsp salt (more or less)
1 tbs sugar (more or less)
Other ingredients:
A few pandan leaves (optional)
Equipment:
One 4 quart instant pot

Directions:
Place frozen cassava into the instant pot.
Add sugar and salt into the coconut milk and stir well. Adjust the salt and sugar to your liking.
Pour the coconut milk into the instant pot.
Secure the lid. Use the pressure cook setting for 8 minutes. Let the instant pot release steam for about 15 minutes.
Now, the pot will still have some coconut milk left. Turn on the sauté mode and let cook until the
the milk evaporates in about 1 minute.
Enjoy!!

Tip: The cassava can be served with the coconut milk left over with some crushed peanuts.

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