Tinolang Manok via Instant Pot (Ginger Chicken Soup)
This is a comfort food perfect for those cold days or when you’re not feeling well. Ginger is known for it’s healing properties for when you are trying to get over a cold or the flu. It is usually made with green papaya and malunggay leaves which are difficult to find here in the U.S. so I substitute it with chayote and baby spinach.
- 1 lb chicken thighs/drumsticks
- 3 clove garlic minced
- 1 onion chopped
- 1 2 inch ginger peeled and thinly sliced
- 6 cup water
- 3 tsp Knorr chicken bouillon powder
- 2 chayote cut into I inch pieces
- 3 cup baby spinach
- salt and pepper to taste
- vegetable oil for sauteeing
Set Instant Pot to Saute setting and heat oil on Hi. Add onions, garlic and ginger and cook until fragrant.
Add chicken and cook for about 5 minutes.
Turn off Instant pot and add water and chicken bouillon and mix all together.
Turn and lock lid into place and set Instant Pot on Pressure Cook on Hi setting for 10 minutes. When cooking is done, let pressure release naturally for 10 minutes then quick release remaining pressure.
Unlock, remove lid and select Saute setting on Hi to boil. Add chayote and cook for about 8 minutes until tender. Turn off Instant Pot and add baby spinach. Season with salt and pepper according to your liking,
Transfer to a serving bowl and enjoy!!