Instant Pot Chicken Tinola. Using a wooden spoon, stir bottom of pot to help the "good bits" life off the bottom. Add remaining water and broth, soy sauce, fish sauce, chicken boullion, and bay leaves. Return browned chicken to the pot.
This recipe uses an Instant Pot. Set to SAUTE and allow to boil until the green papaya becomes fork tender. Step Add in chicken, rice, and chicken stock to pot. You can have Instant Pot Chicken Tinola using 12 ingredients and 10 steps. Here is how you cook it.
Ingredients of Instant Pot Chicken Tinola
- You need 1 of medium onion chopped.
- You need 4-5 cloves of garlic minced.
- You need 1 1/2 inches of ginger, cut into strips.
- It’s 2 of chayote.
- You need 2 cup of spinach.
- It’s 5-6 of baby bok choy (optional).
- It’s 2 tbsp. of oil.
- It’s 1 1/2 of lbs. chicken (drumsticks and thighs recommended).
- Prepare 4 cups of chicken stock.
- Prepare 3 pieces of green pepper.
- You need 2 tbsp of fish sauce (adjust to taste if necessary).
- You need of add salt to taste (optional).
Cover with lid and set knob to Sealing. Set knob to Venting to release pressure. Garnish with sesame oil, cracked black pepper, and green onions. Perfect for breakfast, sick days, and rainy days.
Instant Pot Chicken Tinola step by step
- Chop the onion into roughly bite-sized pieces, mince garlic and slice ginger into thin strips..
- I used whole chicken and cut it up using only dark meat..
- Peel the chayote, and then cut each in half starting at the ridge at their bottoms. Remove the soft seed in their centers. Slice off any remaining skin on the ridges of each chayote, and then slice them into small enough chunks that will allow them to cook fast..
- Take the bok choys, cut off their end stems, and then wash them thoroughly. Wash spinach thoroughly. Set aside..
- On the Instant Pot, click the “Sauté” button once, or until it defaults to the “Normal” mode. Heat up the couple tablespoons of oil, then sauté the garlic, ginger, and onions until the onions are translucent..
- Throw in the chicken and brown on all sides. Pour in a little bit of the chicken stock and deglaze the bottom of the pot. Once every bit has been scraped off, pour in the rest of the chicken stock..
- Add green peppers and the chayote. Mix well, and make sure all the ingredients are submerged in the liquid..
- Secure the lid onto the pot, and then cook for 12-15 minutes with the vent open. After letting it cook, press “Cancel” and then wait for all the pressure to release from the vent before opening the lid. (**Be quick on the next step so that your soup is still hot enough to soften the bok choy!).
- Take one of the chayote and poke it with a fork to see if it is soft enough to eat. Then, season with the fish sauce (adjust to your liking). If needed, add some salt to enhance the saltiness of the soup..
- Add and fully submerge all the bok choy leaves and spinach. Wait a few minutes for them to cook and soften. Now it’s ready to serve!.
A beloved Filipino dish that combines chicken with green papaya or chayote and hot pepper leaves or malunggay leaves in a delicious gingery broth. Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant. Simply drain the water from pot and use it for your tinola. This is also the step wherein you can add chicken cube or chicken powder to further enhance the flavor of the soup. GET YOUR JEANELLEATS BREAD BAKING COOKBOOK!! https://www.jeanelleats.com/playing-with-dough ALERT!