Inabraw na Hipon at Gulay - Ilocano Vegetable Stew: Instant Pot + Stove-top
Inabraw na Hipon at Gulay- Ilocano Vegetable Stew cooked in the Instant Pot or stove-top is an every day Filipino dish. Abrao or abraw in Ilocano means to boil vegetables in bagoong (shrimp paste). Simply layer the vegetables and shrimps and boil it together with the seasonings. This cooks fast and in the Instant Pot you can walk away and let it cook by itself. This was reprinted from my cookbook Instant Filipino Recipes: My Mother's Traditional Philippine Food In a Multicooker Pot (Amazon.com).It was also featured by The Happy Home Cook on Positively Filipino, the premiere online magazine.*I share how to cook this Inabraw in 2 alternative ways: Stove-top or the Instant Pot. Cooking time below is for the Instant Pot.
Calories: 77kcal
Equipment
- Instant Pot multicooker: 3, 6 or 8 quarts
- Stockpot: 6 quarts (for stove-top cooking)
Ingredients
- 1/2 pound fresh medium-sized 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 (for Instant Pot) *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; if frozen thaw at room temperature
For serving
- steamed rice
Instructions
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.
Nutrition
Serving: 1g | Calories: 77kcal | Carbohydrates: 17g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 1182mg | Potassium: 863mg | Fiber: 5g | Sugar: 10g | Vitamin A: 3032IU | Vitamin C: 51mg | Calcium: 36mg | Iron: 1mg