This dish Inabraw na Hipon at Gulay – Ilocano Vegetable Stew is a basic Filipino vegetable entree that is arranged in layers then boiled. I made this in the Instant Pot because it’s been a busy week. The term abrao or abraw in Ilocano refers to cooking mixed vegetables with bagoong (shrimp paste). This was a refreshing, wholesome meal to start off the New Year right, especially after the decadence of all the holiday food we had.
I learned how to cook abrao from an aunt who was of Ilocano and Kapampangan descent from my hometown Tarlac. In the Philippines while most Tarlaquenos speak Kapampangan, about half of the province, especially the towns closer to Pangasinan speak Ilocano and cook Ilocano-influenced dishes. This was one of those I learned from watching my aunties cook. The beauty of this dish is in its ease and simplicity.
In my American kitchen, I simply layered the vegetables on top of one another with the shrimps, or sometimes small slices of pork . Then I boiled it together with the bagoong and seasonings and the abrao was ready. In the current popular Instant Pot multicooker, this vegetable entrée cooks even faster, while keeping the flavors of mom’s cooking rich and vibrant. Best of all, you can walk away while it cooks in a few quick minutes. As you uncover the Instant Pot lid, the vegetable steam pleasantly hits you with its fragrant earthy aromas combined with the salty shrimp paste. Naimas!
This recipe from my cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Food in a Multicooker Pot was featured by The Happy Home Cook on
Positively Filipino, the premiere online magazine. Find more classic Filipino recipes in my three cookbooks sold in paperback or Kindle format on Amazon.com.
Inabraw na Hipon at Gulay - Ilocano Vegetable Stew: Instant Pot + Stove-top
- Instant Pot multicooker: 3, 6 or 8 quarts
- Stockpot: 6 quarts (for stove-top cooking)
- 1/2 pound fresh shrimps peeled, heads and tails removed
- 2 whole Asian eggplants sliced
- 1 whole ampalaya (bitter melon) seeded, sliced
- 6 to 8 pieces okra
- 2 whole tomatoes quartered
- 2 cups sliced sitaw (long green beans) cut into 2-inch length
- 2 whole garlic cloves peeled, minced
- 1 knob (1 inch) fresh ginger peeled, sliced
- 1 whole onion sliced
- 3 to 4 cups vegetable broth or water *use 2 cups water if cooking stove-top
- 1 Tablespoon bagoong guisado (sauteed shrimp paste)
- 1/2 teaspoon salt
- 1 teaspoon ground black pepper
- 1 to 2 cups malunggay (moringa) leaves, fresh or frozen
- steamed rice
To cook in the Instant Pot
- In the inner pot of the Instant Pot, layer the following ingredients in order, from bottom to top: Shrimps, eggplants, ampalaya, okra, tomatoes, sitaw, garlic, onions and ginger.
- Pour the broth or water and season with the bagoong guisado, salt and ground black pepper. Do not mix.
- Secure and lock the lid. Check that the cooking pressure is on HIgh and the release valve is set to Sealing.Select Manual and cook at High Pressure for 8 minutes.When buzzer sounds and cooking is complete, use a quick release. Carefully open the lid. Set the liquid in a safe, dry place at the counter.
- Add the malunggay leaves and stir the vegetable mixture gently.Return the lid to cover the Instant Pot.Click Keep Warm for 5 minutes for the malunggay to cook in the residual heat. Click Cancel to turn off.Serve warm with steamed rice.
Notes on the Instant Pot:
- It takes about 17 minutes for the Instant Pot to preheat before the HIgh Pressure cooking time begins. For other multicookers, please consult the product manual.Safety precautions: Use accessories recommended for the Instant Pot or any multicooker like silicone or metal. Do NOT use glassware. Read the manual for complete information.
To cook on the stove-top:
- Using a deep stockpot (about 6 quarts) layer all the ingredients from bottom to top: Shrimps, vegetables, garlic, onion and ginger.Pour the 2 cups broth or water. Season with the bagoong, salt and pepper. Do not mix.Cover and cook over medium heat for 20 to 25 minutes till vegetables are tender.When vegetables are soft, add the malunggay leaves. Cover and cook for 2 to 3 minutes till the leaves wilt. Serve warm with rice.
Notes on Nutrition: The nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.
Did you like this recipe? I have more Filipino Instant Pot recipes in my newest cookbook Instant Filipino Recipes: My Mother’s Traditional Philippine Cooking in A Multicooker Pot by Elizabeth Ann Besa-Quirino. Buy my cookbooks and books on Amazon.com sold worldwide in paperback and Kindle format.
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