Pinakbet (Mixed Vegetables in Shrimp Paste via Instant Pot)
Pinakbet is a popular vegetable dish made with bagoong (shrimp paste). Bagoong has that pungent smell which disappears once it’s cooked. The traditional pinakbet also has okra and bittermelon. It is best to use the Asian eggplant which are thin and long.
- 4 cloves garlic minced
- 1 onion chopped
- 1 1 inch ginger, peeled and thinly sliced
- 1/2 lb shrimp peeled and deveined
- 1 lb pork belly or pork shoulder cut in 1 inch pieces
- 2 tomatoes sliced
- 1 cup cubed calabaza (squash)
- 2 pieces Asian eggplants sliced
- 2 cup green beans cut into 2-inch length pieces
- 2 cup water
- 2 tbsp bagoong (shrimp paste)
- vegetable oil
- salt and pepper to taste
Select Saute setting on the Instant Pot and heat up some oil. Saute the garlic, onions and ginger until soft and fragrant.
Add the pork and cook until browned, about 5 minutes.
Add the tomatoes and shrimp. Stir around for 1 minute.
Click Cancel to turn off Saute function.
Pour the 2 cups water, and add the squash, eggplants, green beans, and bagoong (shrimp paste). Season with salt and black pepper. Do not stir!
Turn and lock the lid. Press Pressure Cook on High setting for 6 minutes.
When cooking is complete, do a quick release.
Transfer to a serving bowl and serve with more bagoong. Enjoy!!