2 lb rumba meats oxtail; (1 package)
2 cups beef broth
1 cup of water
4 scallions; finely chopped
3 garlic cloves; finely chopped
1 white onion; finely chopped
2 cups tomato; finely chopped
1 teaspoon cumin powder
1/2 teaspoon saz n with color
salt and pepper to taste
8 whole small potatoes; peeled
1/2 pound frozen or fresh yuca (cassava)
fresh cilantro

1. Add the water, scallions, garlic cloves and white onion to a blender. Blend until well combined.

2. Add the oxtail, 2 cups broth and the onion mixture to the Instant Pot. Secure lid and close the pressure release valve as per your Instant Pot manual. Select Manual mode and adjust the time to 35 minutes and cook. Once the cook time has expired, press Cancel . Carefully turn the vent to release the pressure and remove the lid, as per your Instant Pot manual.

3. Add the tomatoes, yuca, potatoes, cumin, salt and pepper to your taste and mix to combine. Secure lid and close the pressure release valve as per your Instant Pot manual. Select Manual mode and adjust the time to 5 minutes and cook. Once the cook time has expired, press Cancel . Carefully turn the vent to release the pressure and remove the lid, as per your Instant Pot manual.

4. Add fresh cilantro and serve over white rice, dividing the oxtail and vegetables evenly.

**Please refer to Instant Pot manual for detailed and proper use instruction of your Instant Pot**