Instant Pot Tinola (Filipino Chicken Soup)
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.
Servings 4 servings
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.