If you’re looking for a cozy, nourishing meal that’s quick, easy, and packed with flavor, you’ll love this Instant Pot Tinola. This classic Filipino chicken soup is hearty, healthy, and perfect for busy weeknights or when you just need a warm, comforting bowl of goodness.
I actually didn’t grow up eating Tinola. I first discovered it a few years ago through my husband, who’s Filipino. Whenever we’d visit his family, Tinola would be on the table — a simple, flavorful soup with chicken, broth, green papaya, and spinach. It quickly became one of my favorites. Now it’s a dish I make regularly in our home, especially when we’re craving something comforting and nourishing.
Today, I’m showing you how to make it even easier with the Instant Pot! You can have a delicious, homemade Filipino meal on the table in about 30 minutes.
Why You’ll Love This Instant Pot Tinola
- Quick and easy: Thanks to the Instant Pot, there’s no need for long simmering times.
- Healthy and wholesome: Packed with protein, greens, and a soothing ginger broth.
- Flavorful and hearty: Simple ingredients come together to create a rich, nourishing soup.
- Family-friendly: It’s mild, making it perfect for kids and adults alike.
Tips and Substitutions
- Rice Wash: Simply reserve the water after rinsing your rice once or twice. It adds a subtle, silky texture to the broth.
- Greens: Malunggay (moringa leaves) is traditional, but baby spinach is a great substitute.
- Chicken: Boneless thighs work too if you want less fuss, but bone-in pieces create a richer broth.
- Spice it Up: Add a few slices of green chili for a little kick if you like.
Storing and Reheating
Tinola tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.
Even though I didn’t grow up with Tinola, it’s now a regular part of our meal rotation — a dish that feels like a warm hug in a bowl. I hope you love this Instant Pot version as much as we do! 🇵🇭🍲
Instant Pot Tinola (Filipino Chicken Soup)
Ingredients
- 1 tablespoon avocado oil
- 4 cloves garlic minced
- 1 yellow onion chopped
- 2- inch piece of ginger peeled and thinly sliced
- 2 pounds chicken thighs
- 2 cups chicken broth
- 2 cups reserved rice wash
- 1 tablespoon fish sauce plus more to taste
- 1/2 chicken bouillon cube
- 1 medium green papaya or chayote, peeled and chopped into 2″ squares
- 2 cups spinach or malunggay if available
- Salt and pepper to taste
Instructions
- Prep your rice wash by rinding your rice and reserving 2 cups of the water to the side.
- Set your Instant Pot to Sauté mode. Add avocado oil, then toss in the minced garlic, chopped onion, and sliced ginger. Cook for about 2–3 minutes, stirring often, until fragrant and the onions start to soften.
- Add the chicken thighs to the pot. Let them brown slightly for a couple of minutes on each side. (This step is optional but adds extra flavor to the broth!)
- Pour in the chicken broth and rice wash, then add the fish sauce, half a bouillon cube and cubed papaya. Stir everything together, scraping up any browned bits at the bottom for even more flavor.
- Cancel Sauté mode. Lock the lid in place and set your Instant Pot to Manual/Pressure Cook on High Pressure for 10 minutes.
- Once the timer beeps, carefully do a quick release to let out the pressure.
- Stir in the spinach and cook for just 1–2 minutes until wilted. Taste the broth and adjust the seasoning with extra fish sauce, salt, or pepper as needed.
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