Pinakbet Recipe – Instant Pot Version

I have been making Filipino Pinakbet for years, but without squash because I didn’t have the patience for it and decided this time to use the instant pot to reduce the cooking time. I thought this recipe would be in The Filipino Instant Pot Cookbook, but discovered it wasn’t, so I decided to cook it on my own. Here is my first run recipe (See modified recipe below if you don’t want squash to turn to complete mush):

Ingredients
1 T oil
1/2 lb pork, cut into bite sized pieces
1/2 lb shrimp, peeled and de-veined
4 cloves garlic, minced
1/2 of large yellow onion, sliced
1/2 small squash, peeled and cut into cubes
1 medium bittermelon
2 large eggplant, cut into rectangles
3/4 of a bunch long green beans, cut into 2-3 inch pieces
15 pieces whole okra
2 roma tomatoes, roughly chopped
1 t Bagoong (pink, uncooked shrimp paste)
1 cup water

Directions

1. Set Instant Pot to saute. Once heated, add oil.
2. Saute garlic, immediately followed by onion and stir until aromatic.
3. Add pork and brown.
4. Add 1 tomato
5. Add bagoong and stir
6. Add squash and water
   
7. Set Instant pot to Steam for 3 minutes, then Quick Release (QR)
8. Add long beans, bittermelon, eggplant, okra, tomato and shrimp
9. Set Instant pot to Steam for 1 minute, QR

Serve with white rice.

Notes

• I used pork ribs since I had extra after doing another recipe, but I usually prefer pork belly, with lechon kawali being my ideal choice.
• The squash was extremely overcooked and too mushy for my preference.
• I added cooked spicy bagoong upon serving since it wasn’t salty enough for my tastes.
• There was more liquid than I would have liked.

Overall, I was pleased at my first attempt of cooking this dish via the instant pot. However I recommend tweaking a few things to make it better. Next time, I will do the following variations (italicized text is what is changed):

Ingredients
1 T oil
1/2 lb pork, cut into thinly sliced bite sized pieces
1/2 lb shrimp, peeled and de-veined
A couple handfuls of chicharron/pork rinds
4 cloves garlic, minced
1/2 of large yellow onion, sliced
1/2 small squash, cut into long strips (I do not peel the skin since it softens enough to eat)
1 large bittermelon, cut into rectangles (forgot to include how I cut this in the original recipe above)
1 large eggplant, cut into rectangles
1/2 of a bunch long green beans, cut into 3 inch pieces
10-15 pieces whole okra
2 roma tomatoes, roughly chopped
1 T Bagoong (pink, uncooked shrimp paste)
1/4 cup water

Directions

1. Set Instant Pot to saute and add oil once heated
2. Saute garlic, immediately followed by onion and stir until aromatic
3. Add pork and brown thoroughly
4. Add tomatoes
5. Mix 1 tablespoon of bagoong with 1/4 cup water and stir then add to pot
6. Add squash (no longer cut in cubes, but in long strips)
7. Add long beans, bittermelon, eggplant, okra, shrimp, and several pieces of chicharrones (pork rinds)
8. Set Instant pot to Steam for 1 minute, QR

Notes

• Since the squash was so overcooked and the ones on the bottom turned to mush, I cut them in bigger pieces and reducing the cook time so they don’t cook so fast.
• Since the vegetables create liquid and I prefer pinkabet not saucy, I reduced the water to 1/4 cup from 1 cup.  If you prefer a lot of liquid to put on your rice, depending on the amount you want 1/2 up to 1 cup should be used.
• Bagoong can be adjusted to taste preference and since I preferred more, I changed it from 1 teaspoon to 1 Tablespoon.
• I forgot to add chicharrones and would definitely add it the next time I make this dish.

Hope my experimentation helps you in making this dish in the instant pot. If you do make it, please send me a picture of your final dish!