This Instant Pot Trinidad Callaloo delivers all the delicious flavors of the traditional dish (see that traditional callaloo recipe here) with a fraction of the effort. By using pre-cut frozen ingredients and the efficiency of the pressure cooker, you can achieve the same rich, creamy, and nutrient-packed callaloo in just 30 minutes. Enjoy it with rice, stewed or curried meats, or even on its own for a wholesome and hearty meal.
Table of Contents
Watch me prepare a traditional Trinidad Sunday lunch here or follow my blog post on 52 Sunday Lunch Ideas of 2025.
Why You’ll Love This Recipe
Once you master the secret of getting the same deep, comforting flavors of traditional callaloo in the Instant Pot, life becomes easier. This quick version is perfect for busy days while still delivering the signature Caribbean taste. It’s rich in nutrients, and when made with chicken feet, it becomes extra nourishing with added collagen. This recipe keeps things natural and wholesome, but you can add a touch of oil if desired.
Gone are the days of laboriously cleaning dasheen leaves, peeling pumpkin, and chopping ochro. Today, the convenience of pre-cut frozen ingredients gives us more time for what truly matters—enjoying meals with family and friends. I’ve been relying on my Instant Pot more than ever in my hectic life, and I’m excited to share the tricks to achieving authentic results in much less time!
Ingredients You Will Need
- Frozen Spinach – The base of the dish, giving it a rich green color and deep earthy flavor.
- Frozen Calabaza Squash – Adds natural sweetness and thickens the callaloo.
- Frozen Cut-Up Ochro (Okra) – Helps create the signature silky texture.
- Green Seasoning – A blend of herbs that brings deep, authentic Caribbean flavors.
- Carrot – Enhances the natural sweetness.
- Onion and Garlic – Provides a strong aromatic foundation.
- Thyme Sprigs and Scallions – Essential for that fresh, herbal touch.
- Coconut Milk – Ensures a rich, creamy consistency. I love this brand of coconut milk!
- Salt and Black Pepper – Fundamental seasonings.
- Whole Hot Pepper (Habanero or Scotch Bonnet) – Infuses just the right amount of spice.
- Protein (Optional) – Chicken feet, chicken back, or crab add depth, richness, and collagen.
Equipment Needed
- Instant Pot or pressure cooker
- Wooden spoon for stirring
- Swizzle stick or immersion blender (optional)
Tips for Success
- Use fresh coconut milk for the best flavor or a high-quality canned version with only one ingredient.
- If using protein like chicken feet, it will release natural collagen, adding to the dish’s richness.
- Swizzling is key to achieving the right consistency—use a traditional swizzle stick or an immersion blender.
- If you like a thinner consistency, add a little extra hot water.
Variations
- Meat-Free Version: Omit the meat for a vegetarian-friendly and vegan version.
- Dairy-Free: This dish is naturally dairy-free.
- Richer Flavor: Add a tablespoon of oil at the start of cooking.
- Spicier Version: Pierce the hot pepper to release more heat.
What to Eat With this Amazing Instant Pot Trinidad Callaloo
This dish pairs beautifully with:
- Steamed Rice – The perfect base to soak up all the delicious flavors.
- Macaroni Pie or Potato Salad – Classic Trinidadian Sunday lunch side dishes.
- Stewed Chicken, Stewed Pork, Stewed Beef, Stewed Lamb, or Stewed Oxtail – The combination of callaloo and slow-cooked meats is unbeatable.
- Plain and Simple – It’s so flavorful that you can enjoy it as is, especially if made with chicken feet for added richness.
Health Benefits
This Trinidad Callaloo is loaded with iron, fiber, and essential vitamins from the greens. When made with chicken feet, it’s an excellent source of collagen, which promotes joint and skin health. Coconut milk provides healthy fats, making this dish as nourishing as it is delicious. It is also naturally gluten-free, dairy-free, paleo, and keto-friendly (when consumed without rice or starchy sides).
FAQ’S
What is the difference between Trinidadian and Jamaican Callaloo?
Trinidadian callaloo is a creamy, rich dish made with spinach or dasheen leaves, coconut milk, ochro, and seasonings, often blended for a smooth consistency. Jamaican callaloo, on the other hand, refers to sautéed leafy greens (similar to spinach or amaranth) and is prepared like a stir-fry rather than a soup-like dish.
Can I make this recipe without an Instant Pot?
Yes! Simply cook everything in a pot on the stovetop over medium heat for about 45 minutes, stirring occasionally, until the ingredients are tender and blended. See that version here.
Can I use fresh spinach instead of frozen?
Absolutely! Use an equivalent amount of fresh spinach, ensuring it wilts properly before blending.
Why do Trinidadians abroad use frozen spinach instead of callaloo bush (dasheen bush) leaves?
Availability is a key reason—fresh dasheen bush is often hard to find overseas, and when available, the quality isn’t always great. In my personal experience, it can sometimes burn my mouth. Frozen chopped spinach allows us to adapt while still recreating the same great flavors of home.
Is crab the only protein used in callaloo?
Some believe only crab should be used, but this isn’t entirely true. Ever since I was young, my mom always used chicken feet and back. Others add shrimp for even more variety. Callaloo is versatile—there is no single “right” way, just delicious possibilities that make life interesting!
Why use frozen spinach, pumpkin, and ochro? These are not traditional!
Yes I know! Using frozen ingredients is a game-changer! It saves time on prep work, ensures year-round availability, minimizes waste (we’ve all been guilty of rotting vegetables), and preserves nutrients. Frozen spinach eliminates the need for tedious washing and chopping, while frozen pumpkin and ochro maintain their natural sweetness and texture. No one likes to spend extra time peeling pumpkin or prepping ochro, and this method allows you to enjoy traditional flavors with minimal effort!
Can I freeze leftovers?
Yes, callaloo freezes well! Store in an airtight container for up to 3 months.
Instant Pot Trinidad Callaloo
Equipment
- Instant Pot or pressure cooker
- Wooden spoon for stirring
- Swizzle stick or immersion blender (optional)
Ingredients
- 2 lbs frozen chopped spinach Recipe tested with (3 )- 10 oz packages or (2) – 2-lb packages – both work fine
- 8 oz frozen pumpkin calabaza or squash, chopped, fresh–Use more or less depending on your preference. Up to 12 oz
- 1 lb frozen cut-up ochro or fresh–use less or more according to your preference
- 4 tbsp green seasoning
- 1 small carrot chopped
- 1 small onion chopped
- 1 tbsp minced garlic
- 4 thyme sprigs
- 4 scallions chopped
- 13.5 oz coconut milk
- 2-3 cups hot water
- 2 tsp salt or to taste
- 1 tsp black pepper
- 1 whole habanero or Scotch bonnet pepper
To season
- 1 lb chicken feet optional – chicken back, chicken feet, or crab, cleaned, rinsed and seasoned with 2 tbsp green seasoning(listed below)
- 2 tbsp green seasoning
Instructions
- If using meat or seafood, clean, rinse, and season with 2 tbsp green seasoning.
- Place all the ingredients in the Instant Pot.
- Mix well to combine.
- Pour in the coconut milk and 2-3 cups hot water, ensuring the ingredients are submerged when pressed down.
- Secure the lid and set the Instant Pot to Soup Mode for 30 minutes.
- Ensure the valve is set to the Sealing position.
- Once done, allow natural pressure release.
- Carefully open the lid, remove the whole hot pepper and any protein, and stir or swizzle for 5 minutes until smooth.
- Taste and adjust seasoning if needed.
- Serve hot and enjoy!
Nutrition
Did You Love This Recipe? Leave a Rating and Comment!
If you tried this Instant Pot Trinidad Callaloo, let me know how it turned out! Leave a comment and rating below, and if you made any tweaks, I’d love to hear about them. Don’t forget to subscribe to my YouTube channel for more delicious Trinidadian and Caribbean recipes!
Questions or Concerns? Write Me!
If you have any questions, concerns, issues, or suggestions about this recipe or any others, please don’t hesitate to leave a comment below or reach out via email at [email protected]. I’d love to hear from you and am here to help make your cooking experience as enjoyable and successful as possible. Happy cooking!
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