Instant Pot Pancit Bam-I - Sauté Mode

Instant Pot Pancit Bam-I - Sauté Mode

Instant Pot Pancit Bam-I - Sauté Mode

Bam-I is very common in our region, the Visayas (Ilonggo). Almost all the carinderias, school cafeterias, and local restaurants serve Bam-I. It is also a staple at every celebration, such as birthdays, Christmas, and other holidays, as we believe noodles represents long life!

You can add chorizo de bilbao on your Bam-I if it's available in your area or add shrimp if you like. I prefer to using Sauté Mode with Bam-I because there's two different types of noodles are used in this recipe; if cooked under High Pressure, one set of noodles will easily become mushy. 

Instant Pot Pancit Bam-I - Sauté Mode
Author: Neliza Ly

Equipment:
Ingredients:
  • 2 tbsp. vegetable oil
  • 200 grams cooked pork belly, sliced
  • 200 grams cooked chicken, shredded
  • 8 oz. fish balls, precooked
  • 8 oz. Vermicelli Beans thread noodle (sotanghon), soaked for 5 minutes and drain
  • 4 oz. Pancit Canton (Flour stick noodles) 
  • ½ medium onion, diced
  • 4 cloves garlic, minced
  • 1 chayote, peeled and sliced
  • ½ cabbage, sliced
  • 2 carrots, peeled and sliced (or cut into flower shapes)
  • 2 cups warm water
  • 4 tbsp. Maggi seasoning 
  • 2 tbsp. oyster sauce
  • ¼ tsp. black pepper
Instructions:
  • Set your Instant Pot to Sauté Mode. Sauté the garlic and onion until golden brown and fragrant.
  • Add the pork, chicken, and fish balls, then sauté for 3 minutes.
  • Add the cabbage, chayote, carrots, water, Maggi seasoning, black pepper, and oyster sauce. Stir well, then cover with glass lid for 5 minutes.
  • Add the soaked bean thread vermicelli and pancit canton noodles. Mix well and cover for with glass lid for another 5 minutes.
  • Remove the lid, give everything a final toss, and serve!
  • Garnish with chopped scallions and  a squeeze of fresh lemon or calamansi if desired. 

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