Vegan Instant Pot: Eggplant Adobo Recipe

Vegan Instant Pot: Eggplant Adobo Recipe - This adobo packs a tangy, salty punch. You’ll definitely want to serve it over rice to offset the soy and vinegar sauce. You can cook up a pot of rice while you salt the eggplant and prep the other ingredients, then cook the adobo, which takes about 15 minutes start to finish. Definitely don’t skip the salting step—it helps to make the eggplant nice and tender without using lots of oil.

Serves 4
Vegan Instant Pot: Eggplant Adobo Recipe

Ingredients for Vegan Instant Pot: Eggplant Adobo Recipe:

  • 1 (1-pound) eggplant, cut into 1-inch pieces
  • 1 teaspoon fine sea salt
  • ¼ cup low-sodium soy sauce
  • 2 tablespoons palm vinegar or coconut vinegar
  • 2 tablespoons avocado oil or other neutral oil
  • 4 cloves garlic, minced
  • 1 large shallot, diced
  • 1 red bell pepper, seeded and cut into 1-inch squares
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons water
  • Hot steamed rice for serving
  • 1 green onion, tender green part only, thinly sliced

Directions for Vegan Instant Pot: Eggplant Adobo Recipe:

  1. In a colander, toss the eggplant with the salt. Let sit in the sink or on top of a dish for 30 minutes (some liquid will release from the eggplant as it sits), then rinse the eggplant well under running water. Pat the pieces dry with paper towels.
  2. In a little bowl, combine the soy sauce and vinegar. Set aside.
  3. Select the Sauté setting on the Instant Pot, add the oil, and heat for 1 minute. Add the garlic and shallot and sauté for 3 minutes, until the shallot softens and the garlic begins to color. Add the eggplant, bell pepper, and black pepper, and stir to coat the vegetables with the oil (this will also help to unstick any browned bits from the bottom of the pot).
  4. Pour in the vinegar mixture and water. Secure the lid and set the Pressure release to sealing. Press the Cancel button to reset the cooking program. Then select the Manual or Pressure Cook setting and set the cooking time for 2 minutes at low pressure. (It will take about 5 minutes for the pot to come up to pressure before the cooking program begins.)
  5. When the cooking program ends, perform a fast release by moving the Pressure release to venting. Open the pot and give the vegetables a gentle stir to coat with the sauce, then let sit for a minute or two.
  6. Spoon over bowls of steamed rice and sprinkle green onions on top. Serve hot.

Salting the eggplant makes it cook up tender and silky, and helps it to give off enough liquid for the pot to come up to pressure. Using low-sodium soy sauce keeps this dish from getting too salty.
Use palm or coconut vinegar if you can find it (most Asian grocery stores have them). If you’re unable to find either of those, substitute white vinegar or rice vinegar.

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