Most of the time in this house, “good home cookin'” means Southern. Sometimes, though, we go for the other half of this household’s favorites– Filipino food! I was telling Ryan that I’m so glad I met him because his family opened my world to some incredibly yummy dishes that I’d likely never have known about without them. He made it last night, but 90% of the Filipino food I make because his mom has taught me how. On the menu was Instant Pot Filipino sinigang. Tamarind makes for a sour broth that is amazing on a cold night, but it’s also incredible on a hot summer evening (which is good, since that’s basically all they have in the Philippines)! It’s a soup that will totally wake you up, but it’s comforting at the same time and you’ll be going back for sip after sip of the amazing broth (plus, it’s inherently dairy- and peanut-free for my kiddos– but if you’re allergic to shrimp or soy, the mix won’t work for you). Instant Pot sinigang is definitely going to be a standby favorite in this house!
Normally, you’d spend all day boiling the beef, but thanks to the Instant Pot, it took literally less than an hour from start to finish to have super tender, falling apart beef, firm-but-cooked veggies, and a broth that’s to die for– everything you want in an Instant Pot Sinigang (or sinigang in general, even!). Take a plate of rice, add your favorite veggies (I avoid the tomatoes), pile some meat on, and then pour the broth over all of it. I love a lot of broth to sip afterwards!
After this one, Ryan is COMPLETELY sold on the Instant Pot. It makes all his favorites in way, way, way less of the time (I bet the Filipino adobo would be awesome in it, too… maybe that needs to be on the menu for next week!). If you’re not feeling the Filipino food, maybe try some Instant Pot tacos al pastor this Tuesday!
Instant Pot Filipino Sinigang Recipe
2 lbs chuck roast, cubed into 1.5″ pieces
8 c water
1 (1.4 oz) packet Tamarind soup base mix
3 choyote, cut into 1.5″ pieces
2 Asian eggplants– about 2 cups sliced
3 cups baby bok choy
2 tomatoes, quartered
Salt, to taste
sweet banana peppers, optional
Rice, for serving
Instructions for Instant Pot Sinigang
- Combine the water and beef in your Instant Pot and set it to manual high pressure for 32 minutes.
- Once the timer goes off, allow it to natural pressure release (NPR). Add the choyote and set to manual high pressure for 4 minutes.
- Again, allow it to NPR and then add the eggplant and bok choy. Set it to manual high pressure for 3 minutes.
- For the last time, allow it to NPR. Open up the Instant Pot sinigang and set your Instant Pot to saute to keep it very hot. Add the tomatoes and tamarind soup base and stir until it’s well-combined.
- Taste the broth and see if it needs more tamarind base or salt.
- Serve your Instant Pot Filipino Sinigang over rice!