Recipe of Super Quick Instant Pot Chicken Tinola

Instant Pot Chicken Tinola Recipe. How to prepare it? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Filipino chicken tinola is a super-simple, flavorful, chicken-ginger soup. This recipe uses an Instant Pot.

Here is the best “Instant Pot Chicken Tinola” recipe we have found until now. This will be smell and look delicious.

Ingredients of Instant Pot Chicken Tinola

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

This is also the step wherein you can add chicken cube or chicken powder to further enhance the flavor of the soup.Chicken Recipes · Lutong Bahay (Daily Menu) Chicken Tinola with Malunggay.Tinolang Manok (Chicken Tinola) How amazing it is to be human.The things we disregard, the things we hold dear, the things we remember.

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!.

If you are familiar with cooking with the instant pot then you know that the more liquid you have in the pot, the longer it will take.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.

I am now a forty-two-year-old woman who has gone through life, seen too much of life, and yet, every time I cook a pot of tinolang manok, a memory from an already distant past can still grip my heart and tear it apart.If you love ginger then this Chicken Tinola is for you.A simple everyday Filipino soup that is very healthy and flavorful.This Tinola recipe is made with chicken, ginger, garlic, onion, fish sauce, chayote, red chili leaves, and with lemongrass.About: Chicken Tinola is a popular comfort Filipino food.