Ingredients:

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2 Tbsp olive oil (for browning and sauteing)

Salt and pepper

2 yellow onions, roughly chopped

3 tomatoes, roughly chopped

~1.5 kg pork ribs, separated

2 Tbsp soy sauce

2 Tbsp fish sauce

1 pack sinigang seasoning mix

1 large eggplant, cut into 2 inch chunks

200 g green beans, ends trimmed

300 g leafy greens (spinach, mustard greens, or bok choy)

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1. Turn on the Instant Pot and press the Saute button. Let the pot get hot before adding the oil.

2. Working in batches, saute the ribs until they are well browned. Careful not to overcook them. Set them aside on a plate.

3. Add a little more oil to the pot if needed. Add the chopped onions and tomatoes and saute until the tomatoes are soft (skins starting to come off) and the onions are translucent.

4. Add the ribs back to the pot. Add the soy and fish sauce to the pot and mix everything around.

5. Add water to pot until all the pork pieces are just covered (about 2-3 cups of water).

6. Close the lid of the Instant Pot. Adjust the vent to Seal. Press the Meat button and cook the pork for 30-35 minutes.

7. Once timer beeps, do a Quick Release of the vent. Then open the lid.

8. Add about 2 more cups of water to the pot. Then press the Cancel button, then the Saute button.

9. Add the seasoning mix and stir to dissolve.

10. Add the eggplant and green beans. Cover the pot with the lid and allow the veggies to boil/steam until they're softened and cooked through (probably 10-15 minutes).

11. Turn off the Instant Pot. Add the leafy greens to the pot. Close the lid and allow the greens to soften in the steam for 3-5 minutes.

12. Serve with fresh jasmine rice.