1Vegetable Bouillon CubesYou may also use 1 Tbsp. Better Than Bouillon Vegetable Base
Cut the conch into bite size pieces. Then use a mallot or meat tenderizer to pounce the meat. Next, wash the meat with lemon by cutting the lemon in half, then rubbing it over the meat. Wash the meat with lukewarm or cold water. Next, blend the spices in the food processor as listed in the seasoning base section above in the ingredients section. Next, pour the mixture over the meat. Mix well. Then cover and marinate for 30 minutes but best overnight.
On the instant pot, click on sautee and adjust the timer to 30 minutes. Add the oil, shallots, and potato paste. Then add the marinating conch. Stir well. Then add the water, thyme, salt, ground pepper, and bouillon cubes. Stir. Cover and turn the knob to sealing. Click on Cancel on the instant pot. Then select Pressure cook, and cook on high for 1 hour and 30 minutes. Quick release and serve with rice or boiled plantains. Enjoy.
**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).*** Calories are estimated per serving