The Filipino Instant Pot Cookbook: Classic and Modern Filipino Recipes for Your Electric Pressure Cooker

I was nervous about cooking with the instant pot and especially filipino food but no more. So far the three meals I prepared have been amazing and my kids have finally said it tastes just like their lolas. Even better there’s actually measurements and not just my moms explanation of “put a little bit of this...” love that the cooking time is cut almost in half sometimes with the instant pot.

Our family enjoyed a trip to the Philippines last year, and one of the things we missed the most was the food. Growing up in the US, my Filipino parents already taught me to make savory dishes like chicken adobo and sinampalukan, but I wanted to learn to make desserts my parents never taught me. The Filipino InstantPot Cookbook pretty much covers all my favorites from savory to sweet. Every recipe my husband (who’s not Filipino) and I have tried so far have turned out amazing. We had to do a few minor tweaks like add around 5 more minutes to cook the cheesecake, but overall we were satisfied with our results. One recipe I found way easier than I expected was puto—and it’s very quick to make and so tasty I can make this every day (but we shouldn’t LOL)! We also used the recipes to make savory dishes like chicken afritada and curry chicken—both were delicious. Although we haven’t been able to go out much due to the COVID-19 pandemic, we’ve enjoyed our culinary adventures with this cookbook at home.

I have made 3 of the dishes so far and they have been very good. I made the ‘ginataang hipon’ (a prawn coconut stew) and it was exceptional. I miss my aunt’s ginataang baboy with talong and hipon. It’s one of my favourite Filipino dishes and brings me right back to my childhood and visiting the Philippines. My Mama was the best cook I knew but my aunt’s ginataang was perfection and I can’t describe how overwhelmed I was when I took the first bite of this dish from the Instant Pot. My fishmonger only had 3 very large prawns and some peeled shrimp so the bulk of the dish was made up of shrimp but this is a very economical way of cooking this dish (especially as I want to make it often) as enough flavour was imparted by the few large prawns that I had. I have made the cassava cake and sopas too. Since my parents have passed I don’t make or eat as much Filipino food and I miss it a lot. I was born here in the UK, I can make some of the staples like adobo and menudo but I am so happy to have this cookbook that enables me to make more authentic tasting Filipino dishes. There are additional notes to help you adapt dishes.

Delicious and easy recipes. A big help to working moms like me… book 2 please….

As someone who is already quite experienced in Filipino cooking, this book has helped me really take things further using my multi-cooker. I have a different brand (not an Insta-Pot) but the recipes are easily translated. The recipes are delicious and I enjoy some of the little anecdotes written throughout the book. Love it.