Instant Pot Pinakbet

Summary

Yield	5 Servings

1⁄4 pound

bitter melon (cut into 2 inch pieces)

pieces of eggplant (cut into 2 inch wedges)

pieces of okra (tops trilled and cut into 2 inch length)

1 1⁄2 cup

string beans (cut into 2 inch length)

tomatoes (cut into wedges)

1 pound

pork butt or belly (cubes into 1 inch pieces)

1⁄4 pound

kabocha

2 cloves

garlic (minced)

1 tablespoon

ginger (minced)

onion (chopped)

1⁄4 cup

fish sauce

1⁄2 cup

broth or water

2 tablespoons

cooking oil

tablespoon

Salt & pepper to taste

Turn Instant Pot setting to SAUTE - (MORE) setting and wait until hot.
Add oil and sauté the pork for a few minutes and season with salt & pepper.
Add the garlic, ginger, onion and tomatoes and sauté for a minute. Add fish sauce and broth.
Cancel SAUTE and switch to PRESSURE COOKER – (HIGH PRESSURE) setting for 5 minutes. When finished manually release the pressure and switch setting back to SAUTE.
Add the vegetables, layering them in the pot from the bottom in this order: bitter melon, okra, string beans, kabocha, and eggplant.
Cover with lid venting and cook 6-8 minutes until the vegetables are cooked but still firm.
Adjust taste by adding more fish sauce and season with salt & pepper.