Here's the recipe!
Instant Pot Pork & Tabungao (Opo Squash)
3 lbs chopped pork butt or shoulder
1/2 onion sliced
2 tbsp minced garlic
2 ripe tomatoes, chopped
2 medium sized tabungao (Opo squash), peeled and sliced
1/4 cup patis (fish sauce),
1 cup chicken broth
2 cups chichiron (fried pork rinds), optional
1 cup dried shrimp, optional
Black pepper to season
Sauté pork, onion, garlic, and oil in the Instant Pot for about 5 minutes. Cancel sauté. Add chicken broth, patis, and squash. Mix well. Seal lid and be sure valve is on sealing. Hit meat button and adjust time to 7 minutes. When done let it NPR (normal pressure release) for 10 minutes, then do a QR (quick release) of the valve. Remove lid, turn off IP, and hit sauté. Add tomatoes, dried shrimp, chichiron, and black pepper. Mix well and let cook till last remaining ingredients are soft. Taste broth and add more patis if needed to your preference.