Instant pot Taro and Malanga covers steaming these nutrient-packed roots using the instant pot. Instant pot steaming is easy, less work and simplifies the peeling process for Malanga. With a little nudge, the skin for Malanga falls off after undergoing the instant pot process.
More about Taro
Sometimes labeled as Malanga in grocery stores, Taro has some dissimilarities with Malanga. Both are root vegetables that belong to the same family but different genus [1]. Taro is often larger in size, with smoother skin. Malanga, on the other hand, resembles potatoes, and has a woody, hairy exterior. Their flesh also differs faintly. Malanga is whiter than taro, which often has speckled flesh and colors ranging from creamy to light pink or purple.
I use both roots interchangeably in recipes. Malanga is more ubiquitous in supermarkets; and taro is easier to find in Asian grocery stores.
Taro is eaten many ways – in tremendously popular milk tea, fried, boiled and tossed with sugar, added to frostings, combined with purple ube and more.
Taro is also known to boost the immune system. It is rich in vitamin C, vitamin B6, vitamin E and minerals, such as manganese, potassium, copper, phosphorus and folate. According to WebMD, 1 cup of taro has 7g fiber and contains 39g of carbohydrates. Much like oats, taro is considered a resistant starch, so should be cooled to raise its resistant starch (resistant starches stabilize blood sugar and reduce the risk of diabetes).
How to instant pot Taro or Malanga
Cooking Taro is critical because it is toxic and cannot be eaten raw. Raw Malanga contains oxalic acid, which in large doses is toxic. When cooked thoroughly, the roots are safe to consume.
To cook Taro/Malanga, you can steam, boil, bake or fry them. An easy route covered below is steaming via the instant pot. Boiling, however, infuses more water into the root vegetables, making them quite easy for mashing.
To boil Taro/Malanga:
Place roots in a pot and cover with water, making sure they are fully submerged. Bring water to a boil, and then simmer until the roots are fork tender, and a spoon can easily scoop out flesh. If unskinned, allow the roots to cool before slicing the skin off. The simmering time will depend on whether the roots were 1) initially skinned, 2) chopped into blocks, and 3) chopped into large or small chunks. In general, simmering can range from 10-20 minutes.
To instant pot Taro/Malanga:
1. Pour 1 ½ cups cold water into the inner pot. Place a trivet or steamer into the inner pot.
2. Chop the Taro/Malanga into about 2” or smaller chunks, and arrange them on the trivet in a single or double layer.
3. Close and lock the lid. Set the instant pot to steam mode for 20 minutes with a 10 minute natural release.
4. Once complete, carefully vent any leftover steam and open the lid. Using a spoon, check that you can easily scoop out flesh.
5. Remove the roots and allow them to cool. If unskinned, use a knife to slice off skin; for Malanga, you can push off the skin using hands. The skin falls off quite nicely due to the steaming process!
Notes for instant pot Taro and Malanga
- If skinning the roots beforehand (not required for instant pot or boiling), consider wearing gloves for malanga. Malanga’s skin is very rough and woody.
- Taro is best mashed while warm.
- Smaller chunks cook faster than larger.
- Peeled roots cook faster than not peeled.
- Equipment used: 6 Quart Instant Pot at about sea level.
Instant Pot Taro or Malanga
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Loading...Instant pot Taro and Malanga covers steaming these nutrient-packed roots using the instant pot. Instant pot steaming is easy, less work and greatly simplifies the peeling process.
Ingredients
- Equipment:
- 6 Qt. Instant Pot
Instructions
Pour 1 ½ cups cold water into the instant pot inner pot. Place a trivet or steamer into the pot.
Chop the Taro/Malanga into chunks, about 2” in size or smaller. Arrange them on a trivet or steamer in a single or double layer.
Close and lock the lid. Set the instant pot to steam mode for 20 minutes with a 10 minute natural release.
Once complete, carefully vent any leftover steam and open the lid. Using a spoon, check that you can easily scoop out flesh.
Remove the roots and allow them to cool. If unskinned, use a knife to slice off the skin; for Malanga, you can push off the skin using hands. The skin falls off quite nicely due to the steaming process.
Informational resources
- [1] MALANGA 101: WHAT IS MALANGA? Mic Food.
- Malanga. Specialty Produce.
- What Is Taro? 7 Ways to Serve the Root Vegetable. MasterClass.
