Make this traditional HAWAIIAN recipe in HALF the time

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

taro leaves

🥗Healthier: spinach

💰Cheaper: collard greens

Spinach is more readily available and less expensive.

Start by preparing the instant pot and setting it to sauté mode.

Add water to the instant pot and include baking soda to keep the leaves green.

Trim the luau leaves by cutting off the ha (the stem) after rinsing them.

Stack the trimmed leaves and roll them up to make cutting easier.

Slice the rolled leaves into thin strips for fitting into the instant pot.

Place the sliced leaves into the instant pot and press them down into the water.

Trim the ha stems, peel off the rough skin, and cut them into 2-3 inch pieces.

Add the trimmed ha stems to the instant pot with the leaves.

Seal the instant pot lid and set the knob to sealing.

Cook on manual high pressure for 25 minutes with a natural pressure release for 10 minutes.

While the leaves are cooking, prepare the taco by slicing it into bite-sized pieces.

Add the sliced taco to the instant pot and mix it with the leaves and liquid.

Add butter to the instant pot and stir to incorporate it slightly.

After the pressure has released, drain the extra liquid from the instant pot.

Set the instant pot to sauté mode again and add hawaiian salt and unsweetened coconut milk.

Add sugar to taste if desired, and mix well.

Simmer for about 5 minutes until the coconut milk is well incorporated and heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens