How to cook cassava in a pressure cooker

Ingredients

• 500 gcassava
• 15 ml (1 tablespoon)salt

Instructions

1. 1

   Add the cassava

   Put the cassava in a pressure cooker and cover it with water. Add the salt, secure the lid and heat over high heat until the cooker comes to pressure.

2. 2

   Cook under pressure

   Turn the heat down and cook for about 20 minutes.

3. 3

   Release and serve

   Turn off the heat and let the pressure release naturally. Open the cooker, drain the water and serve the cassava straight away.

What is pressure-cooked cassava?

Cassava, also known as manioc, is a starchy root widely used in Brazilian cooking and across parts of South America. Boiled cassava is a familiar side at barbecues, where its mild flavour pairs well with savoury grilled food.

This version keeps things straightforward: cassava, water and salt go into the pressure cooker. The sealed pot cooks the root quickly while keeping the method simple.

Nutrition and macros by portion

The nutrition label shows one serving as written: 10 calories, 0g protein, 0g carbs, 0g fat.

Cassava supplies most of this dish’s carbohydrate, while the recipe contains no meaningful protein or fat sources beyond what may naturally occur in the root. Pair a serving with a protein-rich main and vegetables for a more varied plate.

Choosing and preparing the cassava

Cassava: Use fresh or thawed peeled cassava, cut into pieces if needed to fit the cooker. Remove any tough central fibre you find after cooking before serving.

Getting the pressure-cooker timing right

Coming to pressure: Start on high heat with the lid secured, then lower the heat once the cooker reaches pressure. The recipe gives about 20 minutes of cooking after that point.

Natural release: Let the pressure fall on its own after turning off the heat. Open the cooker only when it has fully depressurised.

Checking texture and doneness

Tenderness: The cassava should be soft enough to eat comfortably after cooking. If a piece still feels firm, take care to ensure the cooker is fully depressurised before deciding how to proceed.

Draining: Pour away the cooking water before serving so the cassava is not left sitting in the liquid.

Serving it with a meal

Barbecue: Serve the hot cassava alongside grilled meat or vegetables as a substantial side. Its gentle, starchy flavour also suits beans and other savoury dishes.

Seasoning: Salt is the only seasoning in this recipe, so serve it as written or add any extra seasoning at the table to suit the rest of the meal.

Planning the cooking time

Pressure phase: Allow about 20 minutes of cooking once pressure has built, as specified in the method. The stated total recipe time is 25 minutes, though the time for the cooker to come to pressure and release naturally can vary by appliance.

Recipe notes & tips

• Make sure the cassava is covered with water before closing the cooker.
• Lower the heat after the cooker reaches pressure, as directed.
• Let the pressure release naturally; do not try to open the cooker while it is pressurised.
• Drain the cassava well before bringing it to the table.
• Check for any tough central fibre and remove it before eating.

Variations

• Fresh herbs: Add chopped herbs at the table for a fresh finish.
• Garlic: Serve with a little cooked garlic alongside the cassava.
• Butter: Add a small amount of butter after draining for a richer side.
• Chilli: Offer chopped chilli on the side for those who want heat.
• Barbecue plate: Pair it with grilled vegetables and your choice of main.

Common mistakes to avoid

• Opening too soon: Wait until the pressure has released completely before opening the cooker.
• Keeping the heat high: Turn it down once the cooker reaches pressure, as the method directs.
• Skipping the water: Cover the cassava with water before bringing the cooker to pressure.
• Serving it wet: Drain the cooking water before serving.
• Ignoring the fibre: Check cooked pieces for a tough central strand and remove it.

How to store

Refrigerate leftover cassava in a covered container and use within 3 days. Reheat until hot, adding a splash of water if it seems dry.

Frequently asked questions