Recipe: Delicious Instant Pot Chicken Tinola

Instant Pot Chicken Tinola. Turn on Instant Pot to SAUTE. Brown chicken for a couple of minutes (don't fully cook it). Remove chicken to start deglazing process.

It is cook separately so the papaya or chayote doesn't get mushy. 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. You can cook Instant Pot Chicken Tinola using 12 ingredients and 10 steps. Here is how you cook that.

Ingredients of Instant Pot Chicken Tinola

1. You need 1 of medium onion chopped.
2. Prepare 4-5 cloves of garlic minced.
3. You need 1 1/2 inches of ginger, cut into strips.
4. It's 2 of chayote.
5. You need 2 cup of spinach.
6. Prepare 5-6 of baby bok choy (optional).
7. You need 2 tbsp. of oil.
8. Prepare 1 1/2 of lbs. chicken (drumsticks and thighs recommended).
9. It's 4 cups of chicken stock.
10. It's 3 pieces of green pepper.
11. You need 2 tbsp of fish sauce (adjust to taste if necessary).
12. It's of add salt to taste (optional).

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. Instructions to make Instant Pot Chicken Tinola: 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.

Instant Pot Chicken Tinola instructions

1. Chop the onion into roughly bite-sized pieces, mince garlic and slice ginger into thin strips..
2. I used whole chicken and cut it up using only dark meat..
3. 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..
4. Take the bok choys, cut off their end stems, and then wash them thoroughly. Wash spinach thoroughly. Set aside..
5. 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..
6. 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..
7. Add green peppers and the chayote. Mix well, and make sure all the ingredients are submerged in the liquid..
8. 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!).
9. 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..
10. 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!.

Peel the chayote, and then cut each in half starting at the ridge at their bottoms. Tinolang Manok (aka Chicken Tinola) is chicken soup with a ginger flavored broth. Yes, I have previously shared this recipe HERE with you all but figured I should update it since I tested it out in my Instant Pot today. Turn on Instant Pot to SAUTE. Brown chicken for a couple of minutes (don't fully cook it).