Instant Pot Chicken Tinola. The combination of ginger, chicken, and fish sauce create a simple, yet flavor-packed chicken soup. In the Philippines, we usually use moringa (we call it Although we usually use chayote and bok choy, feel free to use other vegetables in your Filipino chicken tinola. If you don't have access to an Asian.
Brown chicken for a couple of minutes (don't fully cook it).
Remove chicken to start deglazing process.
Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant.
You can cook Instant Pot Chicken Tinola using 12 ingredients and 10 steps. Here is how you achieve that.
Ingredients of Instant Pot Chicken Tinola
- Prepare 1 of medium onion chopped.
- Prepare 4-5 cloves of garlic minced.
- You need 1 1/2 inches of ginger, cut into strips.
- Prepare 2 of chayote.
- It's 2 cup of spinach.
- It's 5-6 of baby bok choy (optional).
- It's 2 tbsp. of oil.
- You need 1 1/2 of lbs. chicken (drumsticks and thighs recommended).
- It's 4 cups of chicken stock.
- You need 3 pieces of green pepper.
- You need 2 tbsp of fish sauce (adjust to taste if necessary).
- Prepare of add salt to taste (optional).
This chicken tinola recipe makes use of rice washing for the soup. It refers to the water used to wash the rice. Let me quickly describe the steps on how This involves pouring water on a rice cooker or pot where the rice will be cooked and stirring everything until starch goes off from the outer part of the rice. You will not find anything like it from our neighboring Asian countries or even around the globe.
Instant Pot Chicken Tinola instructions
- 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!.
I would say that next to Adobo, Tinola is the most favorite dish in every Filipino household commonly served for lunch or dinner…with rice of course. Tinola, a comforting chicken soup seasoned with plenty of ginger and garlic, has countless variations throughout the Philippines. The soup calls for malunggay leaves (aka moringa), which can be found fresh or frozen at Asian markets. Bok choy is a good substitute. Feel free to increase the amounts of.
