Instant Pot Ilonggo Arroz Valenciana

We always make Valenciana back home especially during Fiesta and All Souls day. We usually cook it in a big pot that can accommodate at least 75 people or more. We use turmeric most of the time but sometimes we also use Royal Orange by Coca Cola to add more flavor. I tried making this in the instant pot before without measuring my ingredients. This time, I decided to measure in order to post it in my blog.

I’m using a mixture of jasmine rice and glutinous rice. I also omit chicken gizzard, liver and shrimp on this one. The shrimp become rubbery if it is overcooked in the instant pot. If you like shrimp, you can add it add the end.

For people that keep asking if this is legit recipe or not, this is how we cook at home. We don't use coconut milk like other places. If you want the traditional way, use a wok and banana leaves. My blog is about Instant Pot cooking.

Instant Pot Ilonggo Arroz Valenciana
Author: Neliza Ly

Ingredients:

• 2 cups Jasmine Rice
• 1 cup glutinous rice
• 1 cup water
• 2 tsp. turmeric powder
• 2 tbsp. oil
• 1 shallot, diced
• 3 cloves garlic, minced
• 500 grams pork belly, boiled and sliced
• 250 grams chorizo bilbao or Chinese sausage
• 2 cups broth (head of shrimp to make broth is the best)
• 1 tbsp. maggi seasoning
• ½ tsp. black pepper, grind
• ½ cup raisins
• ½ cup green peas or garbanzos

Garnish:

• red pepper
• Slice boiled eggs
• Green onions

Instructions:

• Combine Jasmine rice and glutinous rice. Rinse with water several times then drain. Add turmeric powder, 1 cup water and let it sit for at least 10 minutes.
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• Set Instant Pot to Sauté mode. Sauté garlic and shallot until brown.
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• Add pork and chorizo. Sauté for at least 2 minutes. Scrape the bottom part to prevent sticking and burn notice. Add rice, broth, maggi seasoning, black pepper, raisins and peas. Mix well.
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• Set the Instant Pot on Manual mode, High Pressure for 18 Minutes, 15 minutes NPR.
• Once cooking is done, release the remaining pressure. Open the lid carefully and mix well.
• Serve hot. Garnish with red pepper, slice boiled eggs and green onions.
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