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Recommendation to Homemade Extraordinary Instant Pot Chicken Tinola

Hoping to dine Instant Pot Chicken Tinola a luxurious restaurant's, but for some reasons are not able to go to restaurants. This recipe gonna help you with useful procedures on cooking a Instant Pot Chicken Tinola like a famous chef made.

Instant Pot Chicken Tinola

We hope you got benefit from reading it, now let's go back to instant pot chicken tinola recipe. You can cook instant pot chicken tinola using 12 ingredients and 10 steps. Here is how you do that.

To cook an extraordinary Instant Pot Chicken Tinola, here are the components required:

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

After preparing the ingridients, next you are good to prepare your appetizing Instant Pot Chicken Tinola by following the guidances below:

  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!.

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. 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.

Recipe : Instant Pot Chicken Tinola

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