Instant Pot Chicken Tinola
Instant Pot Chicken Tinola
Open in Cookpad AppSteps
- 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!
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