Get a taste of Haiti in under an hour! This Instant Pot Haitian Lalo is packed with greens, spice, and island flavor you’ll crave again and again.
Our easy recipe for Lalo or jute leaves, prepared in the instant pot, and cooks in about 45 minutes.
Because it is even better the next day or two, it is the meal to have for meatless Mondays. I highly recommend making a big batch to freeze for later!
What are Jute Leaves?
Jute leaves, also refers to as Corchorus olitorius, saluyot, ewedu or of course Lalo in Haiti, are not common to most people but is well known in Asia, parts of Africa, and the Middle East.
The leaves are very flavorful and tender once cooked properly.
Lalo is different from the Caribean Callaloo stew. The leaves that are used to prepare Jamaican Callaloo or Caribbean Callaloo is known as Amaranthus Viridi. Similar to jute leaves, Jamaican Callaloo is similar to spinach but has a stronger flavor.
Jute Leaves Benefits
When the weather outside gets cold and chilly, there’s nothing quite as comforting as a stew or soup heating up in the kitchen.
While chicken tomato soup is as comforting, it doesn’t get any better than this Haitian Lalo stew served on a bed of white rice.
As the mouth-watering scent from the instant pot fills your home, consider the following benefits jute leaves also contain.
- Protein,
- Thiamine
- Vitamin A, C and E
- Iron,
- Riboflavin
- Niacin
- Folate
Key Ingredients Used To Make Haitian Lalo
1. Olive Oil (2 Tbsp.)
Used to sauté the aromatics and tomato paste. It builds flavor as the foundation and helps distribute fat-soluble flavors throughout the dish.
2. Chopped Onion (1 small white or yellow)
Onions add a savory, slightly sweet depth of flavor when sautéed. They are a staple in many Haitian dishes and are essential for building the base flavor of Lalo.
3. Minced Garlic (3 cloves)
Garlic brings a strong, aromatic, slightly spicy flavor. When combined with onions and tomato paste, it creates a well-rounded, fragrant base.
4. Tomato Paste (6 Tbsp.)
Tomato paste adds richness, acidity, and umami. It gives the Lalo its signature color and depth, especially when cooked down until slightly caramelized.
5. Mulukia / Jute Leaves (7 oz. box, washed)
These are the heart of traditional Lalo. Known for their earthy, slightly mucilaginous (slippery) texture, they give Lalo its unique body and richness.
6. Baby Spinach (6 oz. bag)
Spinach complements the jute leaves and adds extra greens, vitamins, and a subtle sweetness. It also balances the texture and gives the stew more volume.
The soul of Haitian cooking. Epis is a blend of herbs, peppers, onions, and spices that infuses the entire dish with bold, savory, and herby flavors.
8. Kosher Salt (3 tsp. or to taste)
Enhances all the other flavors. Kosher salt is less harsh than table salt and dissolves more evenly in dishes like Lalo.
9. Ground Black Pepper (3 tsp. or to taste)
Adds a hint of heat and depth. Black pepper helps balance the earthy notes from the jute leaves and brings subtle warmth.
10. Better Than Bouillon Vegetable Paste (1 Tbsp.)
Boosts umami and replaces traditional meat-based broth with a vegetarian-friendly flavor enhancer. It enriches the broth, making it taste like it’s been simmering all day.
11. Lemon Juice (from 1 lemon)
Brightens the dish and helps cut through the earthiness of the greens. It also balances the richness and adds a clean finish.
12. Water or Vegetable Broth (4 cups)
Acts as the cooking liquid that helps tenderize the greens and blend all the flavors together. Broth adds even more flavor if used instead of water.
13. Whole Habanero or Scotch Bonnet Pepper (optional)
Adds heat and a signature Caribbean kick. Leaving it whole allows you to infuse flavor without making the dish too spicy (unless it bursts!).
How To Make The Stew
Haitian Lalo has a reputation for being a labor-intensive dish. But if you don’t have hours to spend in the kitchen, this Lalo recipe is simpler than a traditional one, and the results are just as flavorful. Here’s how it goes:
First, sauté the onions and garlic. In a traditional Lalo recipe, you would brown and cook the meat first. However, this vegan version skips this step entirely, but is optional to add if you’d like.
In our recipe, I streamline this process. You’ll sauté the onions and garlic. Cook them for about 2 minutes, stirring occasionally, or until the vegetables soften and the garlic starts to brown.
Add the tomato paste. Stir in the tomato paste. Use a the spoon to breakdown the paste. Add the jute leaves, stir. Next add in the spinach in batches. Add each batch as the spinach starts to wilt.
Once all of the spinach is added, add in the water.
Season the stew. Season with salt, pepper, epis, lemon juice, and better than bouillon vegetable base.
Finally, cook and enjoy! Once all of the ingredients are added. Give it a quick stir. Cover with the instant pot lid. Pressure cook on high for 45 minutes.
Serve over a bed of white rice or rice and beans. Store it in the fridge for up to 4 days. We like it best on days 2 and 3, as the flavors have had more time to develop.
Lalo Recipe Serving Suggestions
My favorite way to enjoy Lalo as mentioned above is over a bed of white rice. Here are a few more delicious ways to serve it:
- Top it over Mais Moulin (Haitian Cornmeal).
- Spoon it over this air fryer plantains.
- Serve it with Yams.
- Serve with boiled dumplings.
- Serve it with bread.
Frequently Asked Questions (FAQ)
Jute leaves are best compared to spinach with a slippery texture. Once cooked, it becomes slimy and is also used a thickening agent.
You can purchase jute leaves on amazon, or at most international store. Look for Mulukhiyah Leaves, ewedu leaves, jute mallow, or Corchorus olitorius.
Haitian Lalo will last up to 4 days in an air tight container.
Jute leaves can be very bitter. Washing the jute leaves will cut down on the bitterness of the leaves, and the natural flavor of the leaves will marry well with the spices that are added to create the Lalo dish.
Favorite Instant Pot Recipes
If you love this pressure-cooked Haitian Lalo recipe, try one of these other instant pot dishes next:
- Haitian Legume recipe
- Instant Pot Cabbage Soup recipe
- Instant Pot Cabbage
- Mashed Cauliflower Instant Pot Recipe
We would love to know if you tried this recipe, tag us on Instagram or Facebook so we can see your beautiful dish.
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Haitian Lalo Made Easy: Bold Caribbean Flavor in the Instant Pot
Equipment
- Large Saucepan if making it on the stove; optional
Ingredients
- 2 Tbsp. Olive Oil
- 1 Small White Or Yellow Onion Chopped
- 3 Garlic Cloves Minced
- 6 Tbsp. Tomato Paste
- 1 Box Mulukia Leaves Or Jute leaves (7 oz.); Washed three times
- 1 Bag Baby Spinach 6 oz.
- 1 Cup Haitian Epis
- 3 Tsp. Kosher Salt Or salt to taste
- 3 Tsp. Ground Black Pepper Or to taste
- 1 Tbsp. Better Than Bouillon Vegetable Paste
- Juice From 1 Lemon
- 4 Cups Water Vegetable broth will also work
- 1 Habanero Peppers Optional. Leave the pepper whole, or use scotch bonnet pepper.
Instructions
- Place the jute leaves in a colander and wash the jute leaves 3 times to cut down on the bitterness of the leaves. Set asdie. On the instant pot, click on Sautee and set the time to 30 minutes. Add the olive oil. When heated, add the onions and garlic. Cook for 2 minutes; stirring constantly. Then add the tomato paste. Continue to stir to dissolve the paste.
- Alternatively add the jute leaves and spinach, stirring in between each batch. Then add the Epis, salt, ground pepper, Better Than Bouillon Vegetable Paste, and lemon juice. Stir well to combine.
- Add the water or broth. Then add in the Habanero Pepper; leaving the pepper whole. Click on cancel. Cover the instant pot with the lid. Turn the knob to "sealing" then click on "pressure cook" and adjust the time for 50 minutes. Quick release. Stir. Taste. Adjust seasoning if needed. Then serve warm over white rice and enjoy!
Claudette says
I found frozen jute leaves in an Asian Food market. it works well in the recipe.
Mirlene says
Fantastic! Thank you very much!
Victoria says
Hi! I was wondering if I could still make this recipe without a pressure cooker? Thank you so much
Mirlene says
Yes, absolutely you can make this without a pressure cooker. Be sure to keep an eye of the liquid and stir it often so it doesn’t burn at the bottom of the pan.
Lima Ekram says
How unique! I’ve never heard of cooking with jute before! Must try!!
Mirlene says
It’s very healthy. I hope you get a chance to try it.
Jo says
Thank you for this great recipe! So easy and yet fragrant and satisfying!
Mirlene says
So glad you liked it.
Stephanie says
Hi Mirlene, I would like to make this for the 1st time but I want to add pork. How would you season the pork legs when boiling them prior to making the lalo? (I thought I’d use the legs and pull all the meat, or would it be better to use something else?)
Mirlene says
Hi Stephanie, Thank you so much for your question. To be honest, I have not cooked pork in years. However, I would suggest you clean and season the pork. Let it marinate and cook the pork in a separate pan (be sure to add the marinating juice for additional flavor :)). Cook the Lalo as instructed. Next, transfer the Lolo in a large pot and add the meat. Cook for an additional 15-20 minutes over medium low heat to allow the flavors to combine. The instant pot is not large enough to house the meat the vegetables. I hope this helps. Please let us know if you have any other question. Have a great day!
Wanda says
This looks amazing and I’d love to try it. Wondering where I would find jute leaves?
Camille Mseikeh says
For years I was looking for a good recipe for lalo.
Thank you so much… this is awesome.
Mirlene says
Thank you, Camille. We are very glad to hear that.
cyndy says
Lovely vegetarian recipe to add to my rotation. Thanks for the detailed instructions and photo, as well as where to buy the Jute leaves!
Katherine says
Oh wow! I need to get hold of some jute leaves and try this out.
Saif says
This Jute leave stew dish looks delicious. It reminds me the Egyptian jute leaves soup dish called Molokhia.
Mirlene says
WOW! Thank you very much, Saif.
Jessica Formicola says
I love that this is both vegan and can be made ahead! I can’t wait to try it soon!
Jess says
Is there anything the Instant Pot cannot do?! This is awesome!
Jacque H. says
This looks healthy, delicious, and full of flavor! It is freezing in the mid-west this week and I have been looking for a delicious soup to make. I have found it!
Mirlene says
I am very happy to hear that, Jacque!
Beth says
This is delicious for meatless Monday. We have been eating less meat and I’ve been looking for IP recipes so this is perfect timing. Thanks!
Mirlene says
Thank you, Beth!
Michelle Blackwood says
I’m so intrigued by this recipe, I want to grow jute leaves so that I make it.
Mirlene says
You’ll love it Michelle. I hope you get a chance to grow it. Thank you!
G says
Great recipe!! Wondering if it will do well in the freezer (?)
Mirlene says
Yes, you can freeze it. Allow it to thaw in the fridge overnight before reheating.
Gaelle says
Great recipe!!
Mirlene says
Thank you so much Gaelle!