Instant Pot Trinidad Callaloo -

Instant Pot Trinidad Callaloo

Make authentic Trinidad Callaloo in your Instant Pot or pressure cooker! This quick and easy version is just as rich, creamy, and delicious as the traditional method.

5 from 1 vote

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Prep Time: 10

Cook Time: 35

Servings:

Calories: 301kcal

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