Instant Pot Chicken Tinola. Filipino food chicken tinola with chayote made in the Instant Pot. Turn on Instant Pot to SAUTE. Brown chicken for a couple of minutes (don't fully cook it).

To cook this chicken papaya soup famous in most Filipino households, you only need a few ingredients, ginger being the main one. Heat the oil in a large pot over medium heat; cook and stir the onion and garlic in the hot oil until fragrant. Chicken Tinola is a Filipino Ginger Soup that has so many benefits to it! 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

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

I'm using my Instant Pot to make this easy soup since I'm a busy mom. A lot of Filipino food are one pot dishes like this one and does not need many ingredients! Chicken Tinola has it's benefits for both kids and adults! Tasty Instant Pot Filipino Chicken Tinola with chayote and malunggay leaves.

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!.

Check out the step by step YouTube video and recipe from a Toronto This go around I'm sharing a classic Filipino dish that I grew up on - Chicken Tinola! This can definitely be cooked on the stove top but I tested it out in the. Filipino chicken tinola is a super-simple, flavorful, chicken-ginger soup. This recipe uses an Instant Pot. Tinolang Manok (aka Chicken Tinola) is chicken soup with a ginger flavored broth.