Pinakbet - Instant Pot + Stovetop
The Filipino Pinakbet, whether cooked in the Instant Pot or stovetop, is a vegetable stew cooked with bagoong (shrimp paste). In the Philippines, backyard vegetables are used for this recipe like eggplants, long green beans, okra, ampalaya (bitter melon), kabocha squash. When I cook this in my American kitchen, I try to substitute with similar vegetables I can find in the markets. The salty, pungent aroma of the bagoong defines the flavor of this distinct, yet well-loved entree. Serve this as a main or side dish. This is an Asian in America recipe by Elizabeth Ann Quirino. Serves 2 to 4.I offer two alternative ways to cook the Pinakbet: On the stove-top in a skillet or in High Pressure in the Instant Pot multi-cooker.
Servings: 4 people
- 2 Tablespoons vegetable oil
- 4 cloves garlic minced
- 1 whole onion chopped
- 1 knob fresh ginger about 1-inch, peeled, sliced
- 1/2 pound fresh shrimps heads, tails removed, peeled
- 2 whole tomatoes sliced
- 1 cup cubed kabocha squash
- 2 pieces Asian eggplants sliced
- 2 cups sliced long green beans in 2-inch length pieces
- 8 pieces okra
- 1 piece ampalaya (bitter melon) sliced, seeds and white membrane removed
- 1 cup vegetable broth *Add 1 cup more if cooking in the Instant Pot
- 1 teaspoon ground black pepper
- 1/2 teaspoon salt
- 2 Tablespoons bagoong (shrimp paste) from Asian markets
- 1 piece carrot peeled, sliced (optional)
- boiled rice for serving
To cook on the stovetop:In a large skillet, over medium high heat add the vegetable oil. After 1 to 2 minutes, when oil is hot, saute the garlic, onions and ginger. Cook for 2 minutes till soft.
Add the tomatoes and shrimps. Continue cooking for 5 to 6 minutes till shrimps turn pink.
Pour the broth. Add the squash, eggplants, long green beans, okra and ampalaya to the skillet. Mix the ingredients.
Season with salt and black pepper. Cover and cook over medium heat for 6 minutes till vegetables are soft.
Add the bagoong (shrimp paste) to the vegetables and shrimps. Mix ingredients well.
Serve warm with rice.
To cook in the Instant Pot:
Click Saute function on the keypad: Add the oil to the inside pot of the Instant Pot.When oil is hot enough in about 2 minutes, saute the garlic, onions and ginger. Saute for 2 minutes till soft and fragrant.Add the tomatoes and shrimps. Stir around for 1 minute.Click Cancel to turn off Saute function.Pour the 2 cups broth, and add the squash, eggplants, long green beans, okra, ampalaya, and bagoong (shrimp paste). Season with salt and black pepper. There is no need to stir ingredients at this point.Close and lock the lid. Set the valve to Sealing. Press Manual and cook on High Pressure for 10 minutes. When cooking is complete, do a Quick Release and carefully unlock and open the lid. Click Cancel to make sure Instant Pot is turned off. Serve warm.
Notes on the Instant Pot:
After the Saute function, it takes about 17 to 20 minutes for the Instant Pot to preheat and to begin High Pressure cooking. For other brands of multi-cooker please consult the manual.For safety precautions, use accessories only for the Instant Pot or multi-cooker like metal or silicone. Do not use glassware. Consult the product manual for safety.
Serving: 1g | Calories: 93kcal | Carbohydrates: 7g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 542mg | Potassium: 277mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3445IU | Vitamin C: 15mg | Calcium: 20mg | Iron: 1mg