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Before you jump to Instant Pot Chicken Tinola recipe, you may want to read this short interesting healthy tips about Exactly Why Are Apples So Fantastic For Your Health.
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While everyone knows that taking in plenty of fruits and vegetables is a great way to make certain your body gets all the nutrition it needs, how come apples pushed so much? You will see that the vitamins and minerals that you will see in apples can be extremely beneficial for your health.. Several of the major minerals you will find in apples are potassium, calcium, phosphorus, manganese, iron, sodium, copper and zinc, along with other trace minerals. Needless to say vitamins are additionally extremely important for your overall health and you will find vitamin B1, niacin, vitamin B6 and many more that promote well being.
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We hope you got insight from reading it, now let’s go back to instant pot chicken tinola recipe. To cook instant pot chicken tinola you need 12 ingredients and 10 steps. Here is how you do that.
The ingredients needed to prepare Instant Pot Chicken Tinola:
- Get 1 medium onion chopped
- Take 4-5 cloves garlic minced
- Prepare 1 1/2 inches ginger, cut into strips
- Take 2 chayote
- Take 2 cup spinach
- Take 5-6 baby bok choy (optional)
- Use 2 tbsp. oil
- You need 1 1/2 lbs. chicken (drumsticks and thighs recommended)
- Take 4 cups chicken stock
- Take 3 pieces green pepper
- Prepare 2 tbsp fish sauce (adjust to taste if necessary)
- Take add salt to taste (optional)
Instructions to make Instant Pot Chicken Tinola:
- 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!
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