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Instant Pot Guinataang Sitaw at Kalabasa (Photo by Elizabeth Ann Quirino)
Ingredients
2 Tablespoons vegetable oil
2 garlic cloves peeled and minced
1 large white or yellow onion, sliced
1-inch knob fresh ginger peeled and sliced
2 Tablespoons patis (fish sauce)
2 cups sliced sitaw (long green beans), cut into 2-inch pieces
3 cups cubed kalabasa (kabocha squash), cut into 2-inch cubes
2 cups organic vegetable broth
1 teaspoon salt
1 teaspoon ground black pepper
1 (15-ounce) can coconut milk
Procedure
Preheat the multicooker by selecting Sauté on high heat.
When the inside pot is heated (about 1 minute), add the vegetable oil. Sauté the garlic, onions and ginger for 1 to 2 minutes. Add the patis.
Click Cancel to turn off the Sauté button.
Add the sitaw and kalabasa. Pour the vegetable broth into the pot. Season with salt and black pepper.
Secure the lid. Check that the cooking pressure is on High and the release valve is set to Sealing.
Select High Pressure* and cook for 8 minutes.
· When cooking is complete, use a quick release and carefully open the lid.
· Pour the coconut milk into the pot and stir the ingredients together.
· Close the lid. Click Keep Warm for 8 minutes for the flavors to blend.
· Serve warm with steamed rice.
*Note: After the initial Sauté, it takes about 17 to 20 minutes for the Instant Pot to preheat before the High-Pressure cooking time begins. For other multicookers, please consult the product manual.
Cook’s comments: As with all appliances, please read the user’s manual of your Instant Pot, pressure cooker or multi-cooker. Follow safety precautions and suggestions. Use cooking accessories which are made of metal or silicone or those specifically recommended for the Instant Pot or multi-cooker. Do not use glassware.
If you’ve been searching for a faster way to cook classic Filipino dishes using today’s convenient and popular multicookers, like the Instant Pot, this cookbook entitled, Instant Filipino Recipes: My Mother’s Philippine Food In a Multicooker Pot, is for you.
Traditionally, Philippine dishes often require long hours of braising, boiling, simmering, and roasting. Not anymore. The author, Elizabeth Ann Besa-Quirino, award-winning journalist, food writer, blogger, and recipe developer of the popular site, Asian in America, has put together this collection of 36 all-time favorite Filipino recipes kitchen-tested in her own Instant Pot multicooker.
Born and raised in the Philippines, Betty Ann, as she is fondly called, channeled her love for these heirloom recipes from her mother when she moved to America and transformed them to everyday dishes for her family with ingredients from nearby sources without losing the soul of classic Pinoy cooking.
With these recipes specially developed for the Instant Pot and most brands of multicookers, you can cook traditional Philippine dishes adapted for an American kitchen in half the usual time and with perfect results.
Find mouth-watering, full color photographs to match all Filipino recipes in this cookbook of over 100 pages. Some favorites are: Arroz Caldo, Tinolang Manok, Filipino Spaghetti with Meat Sauce, Pancit Canton, Chop Suey, Monggo Guisado, Alimango sa Gata, Adobong Pula, Kare-Kare, Pata Tim, Humba, Sinigang ng Baboy sa Bayabas, Chicken Pastel, Kuchinta, Putong Puti, Mango-Banana Bread, Pandan Iced Tea, Ube Haleya and many more.
And just like Mom’s cooking, the author helps you achieve the soft tenderness, succulent flavors of favorite Filipino main dishes, soups, appetizers, sides, and desserts. By cooking Philippine dishes in an Instant Pot or most multicooker brands, you have the advantage of hands-free, walk-away-from-it cooking that allows you to free up more of your precious time for other activities.
This cookbook and the author's other books are available on Amazon.com.