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2lb of ground turkey

Medium daikon radish (with as little green on it as possible)

Medium head of Napa cabbage

2 tomatoes (diced)

1 onion, diced or rough cut

3 cloves of garlic, minced

6-8 cups of water (or chicken stock)

1lb fresh green beans

2.5 tbsp patis (fish sauce)

1.5 packets of Mama Sita’s seasoning for Sinigang Sa Salampok

Enough olive oil to cover the bottom of the pot

Salt, pepper, onion powder to taste

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1. Turn the pot on the sauté function, add olive oil

2. When the oil is heated, add and brown ground turkey, season to taste, mixing occasionally so the meat doesn’t burn to the bottom

3. Add onion and allow it to cook until the onions are translucent

4. Add garlic for about a minute before turning off the heat.

5. Turn off the heat, add the tomatoes, the packet of seasoning and water.

6. Cover instant pot with pressure cooking top, set cover to SEALING, and set manual for 15 minutes.

7. Prepare daikon: use a potato peeler and remove the skin of the daikon, cut into manageable pieces, removing any green sections, slice thinly, set aside.

8. Prepare green beans: if fresh, rinse, break each end off, and break into bite sized pieces, set aside.

9. When the timer dings, allow it to natural release for 5-10 minutes, then quick release.

10. Add patis, green beans, daikon. Make sure the contents don’t exceed the maximum pressure cooking amount marked in the pot.

11. Re-cover for pressure cooking, set for 5 minutes.

12. Prepare Napa cabbage: rinse the outside, remove wilting layers, cut off base, remove the tiniest leaves in the core, make 2-3 inch cuts parallel to the base up to the top (can depend on the size of the head of cabbage, I usually end up with 3-4 rounds of cabbage)

13. Quick release, add Napa cabbage, cover and allow to sit for another 5-10 minutes (which allows the Napa cabbage to cook a little)

14. Serve over rice or rice noodles.

Be advised: it WILL stink upon taking it out of the fridge for leftovers. That’s the fish sauce. It will smell as if it’s gone bad. Heat it up, it’s fine. Consume within the week or freeze for up to 3ish months.