11 Quick Filipino Instant Pot Recipes for Fast Dinners Without Fuss

Discovering the Instant Pot has been a game-changer for my weeknight meals. No more spending endless hours in the kitchen after a long day. With just a simple press of a button, I can create delicious Filipino favorites like Chicken Adobo and Beef Kaldereta in a snap. If you’re searching for easy and tasty dinner ideas, these recipes will make your evenings stress-free. Get ready to enjoy flavorful meals without the fuss!

Chicken Adobo

Chicken Adobo is a beloved Filipino dish that showcases the harmonious blend of savory, tangy, and sweet flavors. Traditionally, chicken is marinated in a mixture of soy sauce, vinegar, garlic, bay leaves, and black peppercorns before being simmered to tender perfection. The Instant Pot makes this process quicker and simplifies the cooking, allowing the flavors to meld beautifully in a fraction of the time. The result is a succulent, flavor-packed chicken adobo that pairs perfectly with steamed rice.

Cooking Chicken Adobo in the Instant Pot not only reduces the cooking time but also helps retain the moisture and tenderness of the chicken. This dish isn’t just a staple in Filipino households; it has gained international acclaim for its unique taste and ease of preparation. Whether you’re familiar with Filipino cuisine or trying it for the first time, this recipe will guide you through creating an authentic and delicious Chicken Adobo that’s sure to impress your family and friends.

Ingredients (Serves 4-6)

• 2 pounds chicken thighs (bone-in, skin-on or skinless)
• 1/2 cup soy sauce
• 1/2 cup apple cider vinegar or white vinegar
• 1/4 cup water
• 1 medium onion, sliced
• 6 cloves garlic, minced
• 3-4 bay leaves
• 1 teaspoon black peppercorns
• 1 tablespoon brown sugar (optional)
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• Chopped green onions (for garnish)

Cooking Instructions

1. Marinate the Chicken: In a large bowl, combine the chicken thighs, soy sauce, vinegar, minced garlic, bay leaves, and black peppercorns. Allow the chicken to marinate for at least 30 minutes, or if time permits, overnight in the refrigerator for deeper flavor.
2. Sauté the Aromatics: Turn the Instant Pot to the ‘Sauté’ function and add the vegetable oil. Once the oil is hot, add the sliced onions and sauté until they become translucent, about 3-4 minutes. This step builds a flavorful base for your adobo.
3. Brown the Chicken: Remove the chicken from the marinade (reserve the marinade) and add it to the pot. Sear the chicken on all sides until browned, about 5-7 minutes. This step enhances the overall flavor of the dish and adds a nice color to the chicken.
4. Add Remaining Ingredients: Pour the reserved marinade into the pot along with 1/4 cup of water. If desired, add the brown sugar to balance the flavors. Stir to combine and scrape up any browned bits from the bottom of the pot.
5. Pressure Cook: Close the lid of the Instant Pot and set the valve to the sealing position. Select the ‘Manual’ or ‘Pressure Cook’ setting and adjust the time to 10 minutes on high pressure.
6. Natural Release: Once the cooking time is complete, allow the Instant Pot to naturally release pressure for about 10 minutes, then carefully switch the valve to venting to release any remaining pressure.
7. Serve: Open the lid and taste the sauce. Adjust seasoning with salt and pepper as needed. Serve the Chicken Adobo hot, garnished with chopped green onions, alongside steamed rice to soak up the delicious sauce.

Extra Tips

For an added layer of flavor, you can include hard-boiled eggs in the dish during the final few minutes of cooking, allowing the eggs to absorb the adobo sauce.

Additionally, feel free to adjust the vinegar and soy sauce ratios to suit your taste preference, as some may prefer a tangier or saltier profile.

Ultimately, the leftover adobo sauce can be stored and used as a marinade for other meats or as a base for other dishes, ensuring no flavor goes to waste. Enjoy your delicious Chicken Adobo!

Beef Kaldereta

Beef Kaldereta is a beloved Filipino dish known for its rich and savory flavors, often enjoyed during special occasions or family gatherings. This hearty stew typically features tender beef simmered in a thick tomato-based sauce, complemented by vegetables and spices that create a delightful harmony of tastes.

Cooking Beef Kaldereta in an Instant Pot not only saves time but also helps in achieving that melt-in-your-mouth tenderness while infusing all the flavors beautifully.

The beauty of this dish lies in its versatility; you can customize the ingredients according to your preferences. Whether you prefer a spicier kick or a richer sauce, Beef Kaldereta can be tailored to satisfy your taste buds.

With the convenience of the Instant Pot, you can enjoy this classic Filipino comfort food in a fraction of the time it would normally take on the stovetop, making it an ideal choice for busy weeknights or festive celebrations.

Ingredients (Serves 4-6)

• 2 lbs beef chuck, cut into cubes
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 1 cup beef broth
• 1 can (15 oz) tomato sauce
• 2 tablespoons tomato paste
• 1 tablespoon soy sauce
• 2 bay leaves
• 1 teaspoon ground black pepper
• 1 cup carrots, sliced
• 1 cup potatoes, diced
• 1 cup bell peppers (red and green), chopped
• 1 cup green olives, pitted and sliced
• 1 cup frozen peas
• Salt, to taste

Cooking Instructions

1. Sauté the Aromatics: Set your Instant Pot to ‘Sauté’ mode. Add vegetable oil and let it heat. Once hot, add the chopped onions and minced garlic, sautéing until the onions become translucent and fragrant, about 2-3 minutes.
2. Brown the Beef: Add the cubed beef chuck to the pot. Sear the beef until it’s browned on all sides, stirring occasionally, which should take about 5-7 minutes. This step enhances the flavor of the meat.
3. Add the Liquids and Spices: Pour in the beef broth, tomato sauce, and tomato paste. Stir in the soy sauce, bay leaves, and ground black pepper. Make sure to scrape the bottom of the pot to release any browned bits, as this adds depth to the flavor.
4. Pressure Cook the Beef: Close the lid of the Instant Pot, ensuring the valve is set to ‘Sealing’. Select ‘Manual’ or ‘Pressure Cook’ mode and set the timer for 35 minutes. After the cooking cycle completes, allow for a natural release of pressure for about 10 minutes before switching the valve to ‘Venting’ to release any remaining pressure.
5. Add Vegetables: Once the pressure has fully released, carefully remove the lid. Stir in the carrots, potatoes, bell peppers, olives, and frozen peas. Close the lid again and set the Instant Pot to ‘Manual’ or ‘Pressure Cook’ for an additional 5 minutes.
6. Final Touches: After the second cooking cycle is complete, do a quick release of the pressure. Open the lid and check the seasoning, adding salt to taste. If the sauce is too thin, you can set the Instant Pot back to ‘Sauté’ mode and let it simmer for a few minutes until it thickens.

Extra Tips

For an even richer flavor, consider marinating the beef in soy sauce and garlic for a few hours before cooking. You can also add a splash of vinegar for a tangy twist or a pinch of chili flakes if you prefer a spicier dish.

Serve your Beef Kaldereta with steamed rice to soak up the delicious sauce, and enjoy it with your loved ones for a truly comforting meal.

Sinigang Na Baboy

Sinigang Na Baboy is a popular Filipino dish known for its sour and savory flavor profile, typically made with pork and a variety of vegetables. This dish is beloved for its revitalizing taste, which is achieved through the use of tamarind or other souring agents like calamansi or green mangoes.

Cooking Sinigang Na Baboy in an Instant Pot isn’t only time-efficient but also guarantees that the flavors meld beautifully, giving you a comforting bowl of soup that’s perfect for any occasion. The Instant Pot allows you to tenderize the pork quickly while maintaining the integrity of the vegetables.

With the pressure cooking method, you can achieve that rich and complex flavor in a fraction of the time it would take to cook it traditionally. Serve this delightful dish with steamed rice for a complete meal that will surely warm your heart and satisfy your cravings.

Ingredients (Serves 4-6):

• 2 lbs pork belly or pork shoulder, cut into cubes
• 8 cups water
• 1 medium onion, quartered
• 2 medium tomatoes, quartered
• 2 radishes (labanos), sliced
• 1 cup long green beans (sitaw), cut into 2-inch pieces
• 1 cup water spinach (kangkong)
• 2-3 green chili peppers (siling pangsigang)
• 1/4 cup tamarind paste or 1 cup fresh tamarind, peeled
• 2 tablespoons fish sauce (patis)
• Salt and pepper to taste

Cooking Instructions:

1. Sauté the Aromatics: Turn on the Instant Pot and select the ‘Sauté’ function. Add a splash of oil and let it heat up. Once hot, add the quartered onions and sauté for about 2-3 minutes until they become translucent.

Then, add the quartered tomatoes and cook for another 2 minutes, allowing the mixture to soften and release its juices.

2. Brown the Pork: Add the pork cubes to the pot. Sauté the pork for about 5-7 minutes until it’s browned on all sides. This step adds depth of flavor to the Sinigang, as the caramelization from the meat enhances the overall taste of the soup.

3. Add Water and Seasonings: Pour in the 8 cups of water and add the tamarind paste (or fresh tamarind) and fish sauce. Stir everything together, making sure that the tamarind and fish sauce are well incorporated.

This will create the sour base that characterizes Sinigang Na Baboy.

4. Pressure Cook: Close the lid of the Instant Pot and make sure the valve is set to ‘Sealing.’ Select the ‘Manual’ or ‘Pressure Cook’ setting and set the timer for 30 minutes on high pressure.

Once the cooking time is complete, allow for a natural pressure release for about 10 minutes, then carefully switch the valve to ‘Venting’ to release any remaining pressure.

5. Add Vegetables: Once the pressure has been released, open the lid and add the sliced radishes, long green beans, and green chili peppers. Close the lid again and select the ‘Manual’ or ‘Pressure Cook’ setting for an additional 5 minutes.

After the time is up, perform a quick release by moving the valve to ‘Venting.’

6. Finish with Water Spinach: Open the lid and add the water spinach (kangkong) to the pot. Let it sit for a minute to wilt in the residual heat. Season with salt and pepper to taste, making sure that the flavors are balanced before serving.

Extra Tips: When making Sinigang Na Baboy, it’s important to taste and adjust the sourness to your preference. If you prefer a tangier flavor, feel free to add more tamarind or even a splash of vinegar.

Additionally, experimenting with different vegetables like eggplant or bok choy can add variety to the dish. Always serve it hot with a side of steamed rice to truly enjoy this classic Filipino comfort food.

Pork Menudo

Pork Menudo is a beloved Filipino dish that embodies the rich flavors and vibrant colors of the country’s culinary heritage. This hearty stew, often served during special occasions and family gatherings, is made with tender pork, vegetables, and a savory tomato sauce. The combination of sweet and savory elements in the dish creates a comforting meal that’s sure to please everyone at the table.

Using an Instant Pot not only speeds up the cooking process but also enhances the flavors by allowing all the ingredients to meld perfectly together. In this recipe, we’ll guide you through a simple yet flavorful way to prepare Pork Menudo using your Instant Pot. With just a few ingredients and minimal prep time, you can enjoy this traditional dish without the long hours of simmering.

It’s perfect for family dinners or potlucks, and leftovers taste even better the next day! Let’s get started on creating this delicious Filipino favorite.

Ingredients (Serves 4-6):

• 2 lbs pork belly or pork shoulder, cut into small cubes
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 medium carrot, diced
• 1 medium potato, diced
• 1 bell pepper (red or green), diced
• 1 cup green peas (fresh or frozen)
• 1 can (8 oz) tomato sauce
• 1 cup water
• 2 tablespoons soy sauce
• 1 tablespoon fish sauce (optional)
• 1 teaspoon ground black pepper
• 2 tablespoons cooking oil
• Salt to taste
• 1 bay leaf

Cooking Instructions:

1. Sauté the aromatics: Turn your Instant Pot to the “Sauté” mode. Add the cooking oil and let it heat up. Once hot, add the chopped onion and sauté until it becomes translucent. Then, add the minced garlic and continue to sauté for another minute until fragrant.
2. Brown the pork: Add the pork cubes to the pot. Stir occasionally until the meat is browned on all sides. This step adds depth to the flavor of the dish.
3. Add the seasonings: Pour in the soy sauce and fish sauce (if using). Stir to coat the pork evenly. Season with ground black pepper and add the bay leaf to the pot.
4. Incorporate the tomato sauce: Add the can of tomato sauce and water to the pot. Mix well to combine all the ingredients. The liquid will help to tenderize the meat and create a rich sauce.
5. Add the vegetables: Stir in the diced carrots, potatoes, bell pepper, and green peas. These vegetables won’t only add flavor but also a variety of textures to the dish.
6. Pressure cook: Close the lid of the Instant Pot and set the valve to the sealing position. Select the “Manual” or “Pressure Cook” setting and adjust the cooking time to 30 minutes at high pressure.
7. Release the pressure: Once the cooking cycle is complete, allow the Instant Pot to naturally release the pressure for about 10 minutes. After that, carefully switch the valve to the venting position to release any remaining pressure.
8. Final adjustments: Open the lid and stir the Pork Menudo. Taste and adjust seasoning with salt if necessary. If the sauce is too thin, you can turn the Instant Pot back to “Sauté” mode and let it simmer for a few minutes until it thickens to your liking.

Extra Tips:

For the best flavor, consider marinating the pork in soy sauce and garlic for at least 30 minutes before cooking. This will enhance the taste and tenderness of the meat.

You can also customize the vegetables according to your preference—adding carrots, sweet potatoes, or even raisins for a touch of sweetness. Serve your Pork Menudo with steamed rice to soak up the delicious sauce, and enjoy this comforting dish with family and friends!

Arroz Caldo

Arroz Caldo, a comforting Filipino rice porridge, is a beloved dish often enjoyed during rainy days or when someone is feeling under the weather. This savory congee is typically made with glutinous rice, chicken, ginger, garlic, and topped with scallions, hard-boiled eggs, and a drizzle of calamansi or lemon juice.

The Instant Pot makes this dish incredibly convenient, allowing you to achieve that rich, hearty flavor in a fraction of the time it would take to cook traditionally. Using the Instant Pot not only speeds up the cooking process but also melds the flavors beautifully, resulting in a creamy, satisfying bowl of Arroz Caldo.

It’s perfect for family gatherings, or simply to enjoy as a cozy meal at home. With just a few simple ingredients and easy-to-follow steps, you can whip up this delightful dish that will warm you from the inside out.

Ingredients (Serves 4-6):

• 1 ½ cups glutinous rice, rinsed
• 1 lb chicken thighs or drumsticks, skinless
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1 thumb-sized ginger, sliced
• 6 cups chicken broth
• 2 tablespoons fish sauce
• 1 teaspoon ground black pepper
• 2 tablespoons vegetable oil
• 2 green onions, sliced (for garnish)
• 2 hard-boiled eggs, halved (for garnish)
• Calamansi or lemon wedges (for serving)

Cooking Instructions:

1. Sauté the Aromatics: Turn on the Instant Pot and set it to ‘Sauté’ mode. Add the vegetable oil and allow it to heat up. Once hot, add the chopped onion, minced garlic, and sliced ginger. Sauté for about 3-4 minutes until the onions become translucent and fragrant.
2. Brown the Chicken: Add the chicken thighs or drumsticks to the pot. Stir them into the aromatics and cook for about 5 minutes until they’re lightly browned on all sides. This step adds depth of flavor to the dish.
3. Add the Rice and Broth: Pour in the rinsed glutinous rice, followed by the chicken broth. Add the fish sauce and ground black pepper, stirring to combine all the ingredients. The broth will help cook the rice and infuse it with flavor.
4. Pressure Cook: Close the lid of the Instant Pot and set it to ‘Manual’ or ‘Pressure Cook’ on high for 20 minutes. Make sure the steam release valve is set to ‘Sealing.’ Once the cooking time is up, allow the pressure to release naturally for about 10 minutes, then manually release any remaining pressure.
5. Check Consistency: Open the lid and stir the Arroz Caldo. If you prefer a thinner consistency, you can add more broth or water. Adjust seasoning if necessary. The rice should be creamy and the chicken tender.
6. Serve: Ladle the Arroz Caldo into bowls and garnish with sliced green onions and halved hard-boiled eggs. Serve with calamansi or lemon wedges on the side for an extra zesty kick.

Extra Tips:

For an added layer of flavor, consider marinating the chicken in a mixture of fish sauce, garlic, and pepper for a few hours before cooking. This will enhance the taste of the meat.

Also, feel free to add some vegetables such as carrots or peas during the cooking process for added nutrition. For a crispy topping, you can fry some garlic until golden and sprinkle it on top when serving. Enjoy your homemade Arroz Caldo!

Chicken Inasal

Chicken Inasal is a beloved Filipino dish that hails from the Visayas region, particularly Bacolod City. This grilled chicken is marinated in a mix of vinegar, calamansi, and various spices, giving it a unique flavor that’s both tangy and aromatic.

Traditionally, it’s cooked over an open flame, allowing the smoky flavors to infuse the meat, but with the help of an Instant Pot, you can achieve tender, juicy chicken with ease while still capturing the essence of this iconic dish.

The beauty of cooking Chicken Inasal in an Instant Pot is the ability to enhance the flavors while ensuring that the chicken remains moist and succulent. The combination of marinating the chicken and using the pressure cooking function allows for a quick yet delicious meal that can be enjoyed any day of the week.

Serve this dish with steamed rice and a side of vinegar dipping sauce for an authentic Filipino experience.

Ingredients (Serves 4-6)

• 2 lbs chicken thighs (bone-in, skin-on for more flavor)
• 1/2 cup vinegar (preferably cane vinegar)
• 1/4 cup soy sauce
• 1/4 cup calamansi juice (or lemon juice as a substitute)
• 1 tablespoon garlic (minced)
• 1 tablespoon ginger (minced)
• 1 tablespoon lemongrass (finely chopped)
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 tablespoons brown sugar
• 2 tablespoons vegetable oil
• 1/4 cup water
• Optional: green onions or cilantro for garnish

Cooking Instructions

1. Marinate the Chicken: In a large bowl, combine vinegar, soy sauce, calamansi juice, garlic, ginger, lemongrass, black pepper, salt, and brown sugar. Mix well until the sugar is dissolved.

Add the chicken thighs to the marinade, ensuring they’re well coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour, or overnight for more intense flavor.

2. Sauté the Aromatics: Set the Instant Pot to ‘Sauté’ mode. Add the vegetable oil and allow it to heat up. Once hot, remove the chicken from the marinade (reserve the marinade) and sear the chicken thighs skin-side down for about 3-4 minutes until golden brown.

Flip the chicken and sear the other side for an additional 2-3 minutes. This step adds depth to the flavor.

3. Add Remaining Ingredients: Pour the reserved marinade into the Instant Pot along with 1/4 cup of water. Stir to combine and scrape any brown bits from the bottom of the pot to prevent a burn notice.

4. Pressure Cook the Chicken: Secure the lid of the Instant Pot and set it to ‘Pressure Cook’ on high for 10 minutes. Once the cooking cycle is complete, allow for a natural release for about 5 minutes before doing a quick release for any remaining pressure.

5. Serve the Chicken: Carefully remove the chicken from the pot and place it on a serving platter. You can also strain the cooking liquid and reduce it in the Instant Pot using ‘Sauté’ mode for a thicker sauce, if desired.

Garnish the chicken with chopped green onions or cilantro before serving.

Extra Tips

For an extra layer of flavor, consider grilling the marinated chicken briefly after cooking in the Instant Pot to achieve that classic charred finish reminiscent of traditional Chicken Inasal.

Additionally, serve with a side of spicy vinegar dipping sauce made from vinegar, minced garlic, and chopped chili for an authentic touch. This dish pairs wonderfully with steamed jasmine or sticky rice, making it a complete and satisfying meal.

Bicol Express

Bicol Express is a famous Filipino dish known for its rich and creamy coconut milk sauce, combined with tender pork and a kick of spiciness from the chili peppers. Originating from the Bicol region of the Philippines, this dish is a beloved favorite that showcases the region’s culinary heritage.

The combination of coconut milk with the heat of chili peppers creates a well-balanced flavor that’s both comforting and exciting, making it a perfect dish for family gatherings or special occasions.

Cooking Bicol Express in an Instant Pot not only saves time but also helps to tenderize the meat while infusing all the flavors together. The pressure cooking method allows the ingredients to meld beautifully, creating a luscious sauce that can be enjoyed with a bowl of steamed rice.

In this recipe, we’ll guide you on how to prepare this delectable dish in your Instant Pot, ensuring that you achieve the perfect balance of flavors and textures.

Ingredients (Serves 4-6):

• 2 lbs pork belly, cut into bite-sized pieces
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2-3 green chili peppers, sliced (adjust according to spice preference)
• 1 cup coconut milk
• 1 cup water
• 2 tablespoons shrimp paste (bagoong)
• 2 tablespoons vegetable oil
• 1 teaspoon ground black pepper
• Salt to taste

Cooking Instructions:

1. Sauté the Aromatics: Turn on the Instant Pot and set it to the ‘Sauté’ function. Add the vegetable oil and let it heat up. Once hot, add the chopped onion and minced garlic. Sauté for about 2-3 minutes until the onions are translucent and fragrant.
2. Brown the Pork: Add the pork belly pieces to the pot and cook for about 5-7 minutes, stirring occasionally, until the meat is browned on all sides. This step adds flavor to the pork and enhances the overall taste of the dish.
3. Add Shrimp Paste: Stir in the shrimp paste (bagoong) and cook for another 2 minutes, allowing the flavors to meld together. The shrimp paste contributes a unique umami flavor that’s essential to traditional Bicol Express.
4. Incorporate Liquids and Seasonings: Pour in the coconut milk and water. Stir to combine all the ingredients, ensuring the pork is submerged in the liquid. Season with ground black pepper and add salt to taste.
5. Pressure Cook the Mixture: Seal the Instant Pot lid and set it to ‘Manual’ or ‘Pressure Cook’ function. Adjust the cooking time to 30 minutes on high pressure. Once the cooking time is complete, allow for a natural release for about 10 minutes before carefully releasing any remaining pressure.
6. Add Chili Peppers: Open the lid and stir in the sliced green chili peppers. Let the mixture simmer on the ‘Sauté’ mode for an additional 5 minutes to allow the flavors to meld. This will also slightly soften the peppers, balancing their spiciness.
7. Serve: Once done, serve the Bicol Express hot over a bed of steamed rice. Enjoy the creamy, spicy goodness that this dish offers!

Extra Tips: When preparing Bicol Express, feel free to adjust the spice level by using more or fewer chili peppers depending on your preference.

Additionally, you can substitute pork belly with other cuts of meat, such as pork shoulder or even chicken, for a different take on the dish. If you want a richer coconut flavor, you can use thick coconut cream instead of regular coconut milk. Enjoy experimenting with this versatile recipe!

Pancit Canton

Pancit Canton is a beloved Filipino noodle dish that embodies the essence of Filipino cuisine—flavorful, vibrant, and hearty. Traditionally served during celebrations and gatherings, Pancit Canton features stir-fried egg noodles tossed with an array of colorful vegetables and your choice of protein, such as chicken, shrimp, or pork.

Cooking this dish in an Instant Pot not only simplifies the process but also infuses the noodles with a rich, savory flavor, making it ideal for busy weeknights or festive occasions. Using the Instant Pot allows for quick preparation while maintaining the integrity of the ingredients. The pressure cooking method softens the noodles perfectly and enhances the taste of the broth, ensuring that each bite is packed with flavor.

With a few simple ingredients and steps, you can create a delicious Pancit Canton that will impress your family and friends.

Ingredients (Serves 4-6):

• 12 ounces Pancit Canton noodles
• 2 tablespoons vegetable oil
• 1 medium onion, sliced
• 3 cloves garlic, minced
• 1 medium carrot, julienned
• 1 red bell pepper, sliced
• 1 cup green beans, trimmed and cut into 2-inch pieces
• 1 cup cabbage, sliced
• 1 cup cooked chicken, shredded (or shrimp/pork)
• 4 cups chicken broth
• 2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• Salt and pepper to taste
• Green onions and lemon wedges for garnish (optional)

Cooking Instructions:

1. Sauté the Aromatics: Turn the Instant Pot to the sauté setting and heat the vegetable oil. Add the sliced onion and minced garlic, stirring occasionally until they become fragrant and the onion is translucent, about 2-3 minutes.
2. Add Vegetables: Stir in the julienned carrot, sliced red bell pepper, and green beans. Sauté the vegetables for another 3-4 minutes, allowing them to soften slightly while retaining some crunch.
3. Incorporate Protein: Add the cooked chicken (or your choice of protein) to the pot. Mix well with the vegetables, allowing the flavors to meld together for about 2 minutes.
4. Add Noodles and Broth: Carefully layer the Pancit Canton noodles on top of the vegetable and chicken mixture without stirring. Pour the chicken broth over the noodles, followed by the soy sauce and oyster sauce. Season with salt and pepper to taste.
5. Pressure Cook: Secure the lid on the Instant Pot and set it to manual high pressure for 3 minutes. Once the timer goes off, perform a quick release by turning the steam release handle to venting.
6. Mix and Serve: Open the lid carefully and gently toss the ingredients together until the noodles are well coated with the sauce and evenly mixed with the vegetables. Allow it to sit for a couple of minutes to absorb the flavors before serving.
7. Garnish: Serve the Pancit Canton warm, garnished with sliced green onions and lemon wedges on the side for an added burst of freshness.

Extra Tips:

For a more authentic flavor, consider adding a splash of fish sauce or a sprinkle of sesame oil before serving. You can also customize your Pancit Canton by including other vegetables such as snow peas or mushrooms, and adjusting the protein based on your preference.

If you want to prepare this dish ahead of time, you can cook it and store it in the fridge; just reheat it gently before serving. Enjoy your flavorful Pancit Canton!

Kare-Kare

Kare-Kare is a traditional Filipino dish that features a rich and savory peanut sauce, often made with oxtail, tripe, or a combination of both. This hearty stew is typically served with a side of bagoong (fermented shrimp paste) and is a staple in Filipino celebrations and gatherings.

The Instant Pot makes it easier to cook this beloved dish, allowing for tender meat and a full-bodied flavor without the long hours of simmering on the stovetop. Cooking Kare-Kare in an Instant Pot not only saves time but also enhances the flavors as the pressure cooking helps infuse the peanut sauce with the essence of the meat and vegetables.

This recipe includes a variety of vegetables, such as eggplant, banana heart, and string beans, making it a nutritious and satisfying meal. With this method, you can enjoy a delicious homemade Kare-Kare in less than two hours.

Ingredients (Serves 4-6):

• 2 lbs oxtail, cut into pieces
• 1 lb tripe, cleaned and cut into pieces (optional)
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 1/2 cup peanut butter
• 4 cups beef broth
• 2 tablespoons fish sauce
• 1 tablespoon annatto seeds (for coloring)
• 1 medium eggplant, sliced
• 1 cup banana heart, sliced
• 1 cup string beans, trimmed
• Salt and pepper to taste
• Bagoong (fermented shrimp paste), for serving
• 2 tablespoons cooking oil

Cooking Instructions:

1. Sauté the Aromatics: Set your Instant Pot to the sauté function. Add the cooking oil and heat it until shimmering. Add the chopped onions and minced garlic, and sauté until the onions are translucent and fragrant, about 2-3 minutes.
2. Brown the Meat: Add the oxtail and tripe (if using) to the pot. Sauté them for about 5-7 minutes until they’re browned on all sides. This step adds depth to the flavor of the dish.
3. Add Liquid and Seasoning: Pour in the beef broth and fish sauce, making sure to scrape any bits stuck to the bottom of the pot. This will prevent the burn notice when cooking under pressure. Stir in the annatto seeds for color.
4. Pressure Cook: Close the lid of the Instant Pot, ensuring the valve is set to sealing. Set the pot to cook on high pressure for 45 minutes. Once the cooking time is complete, allow for a natural release for about 15 minutes before manually releasing any remaining pressure.
5. Incorporate the Peanut Butter and Vegetables: Open the lid and stir in the peanut butter until well combined. Add the sliced eggplant, banana heart, and string beans to the pot. Close the lid again and set to cook on high pressure for an additional 5 minutes.
6. Final Release and Seasoning: After the second cooking cycle, perform a quick release of the pressure. Open the lid and check the seasoning. Add salt and pepper to taste. If the sauce is too thick, you can add a little more beef broth to reach your desired consistency.
7. Serve: Transfer the Kare-Kare to a serving bowl and serve hot, accompanied by bagoong on the side.

Extra Tips:

When preparing Kare-Kare, using high-quality peanut butter can greatly elevate the flavor of the dish, so opt for a natural variety with minimal additives.

For those who prefer a vegetarian version, you can substitute the meat with vegetables such as eggplant, sweet potatoes, and tofu while still utilizing the rich peanut sauce. Additionally, feel free to adjust the thickness of the sauce to your liking by adding more or less broth during preparation.

Laing

Laing is a traditional Filipino dish made from dried taro leaves cooked in coconut milk, often spiced with chili. This rich and creamy dish hails from the Bicol region, known for its love of spicy and coconut-based recipes.

The combination of flavors in Laing is truly unique, with the earthy taste of taro leaves harmonizing beautifully with the sweetness of coconut milk and the heat of chili peppers. Cooking Laing in an Instant Pot simplifies the process, reducing the cooking time while still allowing the flavors to meld perfectly.

In this recipe, we’ll guide you through the steps to make Laing in your Instant Pot. The dish isn’t only delicious but also nutritious, making it a perfect addition to your dinner table. Serve it alongside steamed rice for a satisfying meal that everyone will enjoy.

Let’s explore the ingredients and cooking instructions!

Ingredients (Serves 4-6):

• 2 cups dried taro leaves (or fresh if available)
• 1 can (13.5 oz) coconut milk
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2-3 Thai bird’s eye chilies (adjust to taste)
• 1 tablespoon ginger, grated
• 1 tablespoon fish sauce (or soy sauce for a vegetarian option)
• 1 cup water
• Salt and pepper to taste
• 2 tablespoons cooking oil

Cooking Instructions:

1. Prepare the Ingredients: Start by rinsing the dried taro leaves under cold water to remove any impurities. If using fresh taro leaves, wash them thoroughly and chop them into small pieces.

Chop the onion, mince the garlic, and grate the ginger. Set everything aside for easy access during cooking.

2. Sauté Aromatics: Turn on the Instant Pot and set it to the ‘Sauté’ mode. Add the cooking oil and let it heat up.

Once hot, add the chopped onion and sauté for about 2-3 minutes until translucent. Then, add the minced garlic and grated ginger, stirring continuously for an additional 1-2 minutes until fragrant.

3. Add the Coconut Milk and Dried Taro Leaves: Pour in the can of coconut milk, stirring well to combine with the sautéed aromatics.

Next, add the rinsed dried taro leaves, ensuring they’re submerged in the coconut milk. If using fresh leaves, add them last as they’ll cook faster.

4. Season and Pressure Cook****: Add the fish sauce, bird’s eye chilies, and water to the pot. Stir everything together and season with salt and pepper to taste.

Close the lid of the Instant Pot, ensuring the valve is set to ‘Sealing’. Set the pot to ‘Manual’ or ‘Pressure Cook’ on high for 15 minutes.

5. Release Pressure and Serve: Once the cooking time is complete, carefully perform a quick release of the pressure by turning the valve to ‘Venting’.

Once the pressure is fully released, open the lid and stir the Laing. Taste and adjust the seasoning if necessary. Serve hot over steamed rice.

Extra Tips:

When preparing Laing, using dried taro leaves is traditional, but fresh leaves can be used if they’re readily available.

If you prefer a thicker sauce, allow the Laing to simmer on the ‘Sauté’ mode for a few more minutes after releasing pressure. Additionally, the level of spiciness can easily be adjusted by adding more or fewer bird’s eye chilies, depending on your heat tolerance.

Enjoy your Laing with a squeeze of fresh calamansi or lime juice for an added zing!

Filipino Style Beef Stew

Filipino Style Beef Stew, also known as “Bistek,” is a hearty and flavorful dish that showcases the rich culinary heritage of the Philippines. This dish typically features tender beef marinated in soy sauce, calamansi or lemon juice, and garlic, then slow-cooked with onions until the flavors meld beautifully. The Instant Pot makes preparing this classic stew quick and easy, allowing the beef to become tender without hours of cooking.

This comforting stew is perfect for family dinners or gatherings, as it pairs wonderfully with steamed rice. The combination of savory, tangy, and slightly sweet flavors will surely delight your taste buds. With the Instant Pot, you can achieve that melt-in-your-mouth texture in a fraction of the time compared to traditional methods, making it a convenient option for busy weeknights or special occasions.

Ingredients (Serves 4-6):

• 2 lbs beef chuck, cut into 1-inch cubes
• 1/2 cup soy sauce
• 1/4 cup calamansi juice (or lemon juice)
• 4 cloves garlic, minced
• 1 medium onion, sliced
• 2 cups beef broth
• 2 tablespoons cooking oil
• 1 teaspoon ground black pepper
• 2 bay leaves
• Salt to taste
• Chopped green onions for garnish (optional)

Cooking Instructions:

1. Marinate the Beef: In a large bowl, combine the beef cubes with soy sauce, calamansi juice, minced garlic, and ground black pepper. Mix well to guarantee each piece of beef is coated in the marinade. Cover the bowl and let it marinate for at least 30 minutes, or preferably overnight in the refrigerator for maximum flavor.
2. Sauté the Onions: Turn on the Instant Pot and select the “Sauté” function. Add the cooking oil and let it heat up. Once hot, add the sliced onions and sauté for about 3-4 minutes until they become translucent and fragrant.
3. Brown the Beef: Add the marinated beef (reserve the marinade) to the pot and brown the meat on all sides. This should take about 5-7 minutes. Browning the beef helps to enhance the flavor of the stew.
4. Add Remaining Ingredients: Pour in the reserved marinade and beef broth, and add the bay leaves. Stir to combine all the ingredients, making sure to scrape up any browned bits stuck to the bottom of the pot for added flavor.
5. Pressure Cook: Close the lid of the Instant Pot and set the valve to the “Sealing” position. Select the “Pressure Cook” or “Manual” function and set the timer for 35 minutes on high pressure. Once the cooking cycle is complete, allow the pressure to naturally release for about 10 minutes before carefully switching the valve to “Venting” to release any remaining pressure.
6. Final Adjustments: After removing the lid, check the seasoning of the stew. Add salt to taste if needed. Remove the bay leaves before serving.
7. Serve: Ladle the beef stew into bowls and garnish with chopped green onions if desired. Serve hot with steamed rice.

Extra Tips:

For an even richer flavor, consider adding vegetables such as potatoes or carrots during the pressure cooking step. You can also adjust the tanginess of the stew by varying the amount of calamansi or lemon juice to suit your taste.

If you prefer a thicker sauce, you can thicken the stew by mixing 1 tablespoon of cornstarch with 2 tablespoons of water and stirring it into the pot after pressure cooking, then sauté briefly to thicken.

Enjoy your Filipino Style Beef Stew with family and friends!