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Tinola is my go-to chicken recipe when I want something quick – especially when my chicken is still frozen! The combination of ginger, chicken, and fish sauce create a simple, yet flavor-packed chicken soup.

In the Philippines, we usually use moringa (we call it “malunggay” in Tagalog) instead of bok choy. Although we usually use chayote and bok choy, feel free to use other vegetables in your Filipino chicken tinola.

If you don’t have access to an Asian market, spinach and other neutral-tasting leafy vegetables would work just as well. If you absolutely want a substitute for chayote, you can use zucchini.

I hope you try making this at home, because chicken tinola is so simple, yet so delicious! Thanks for watching.

For more great Instant Pot recipes, please visit InstantPotEasy.com

Asian Noodles in Instant Pot recipe with Aggie

Aggie shows you how to cook ramen noodles in the instant pot for a quick meal.

buy the same instant pot here https://amzn.to/31z091J
sesame seeds here https://amzn.to/2YWaR0y
recipe found here https://www.devourdinner.com/asian-noodles/

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I try a new experiment in the Instant Pot with pork tenderloin.
–Notes–
It only took about 10 minutes for my Instant Pot to come up to pressure..

Recipe:
Pork Tenderloin in the Instant Pot

Ingredients:

Pork tenderloin
¼ cup soy sauce
¼ cup olive oil
3 TB Honey Dijon mustard
1 clove garlic, diced
1 tsp salt
½ tsp pepper
1 cup water

Directions:

1. In a large ziplock bag add all ingredients except the tenderloin. Mix until well combined.
2. Place tenderloin into bag.
3. Seal bag and squish liquid around in bag to coat tenderloin.
4. Remove excess air from bag and seal.
5. Place in refrigerator overnight to allow tenderloin to marinate.
6. Place trivet in Instant Pot.
7. Pour in 1 cup water.
8. Cut tenderloin into halves so they will fit in the Instant Pot.
9. Remove tenderloin from ziplock bag and place on trivet.
10. Pour marinating liquid from bag over top of the tenderloin.
11. Place lid on Instant Pot and set pressure valve to the “sealed” position.
12. Select “manual” button and set time for 30 minutes.
13. When timer has counted down to zero, click on the “cancel” button.
14. Allow pressure to release naturally for 10 minutes.
15. After 10 minutes have passed, do a quick release to remove any remaining pressure.
16. Remove lid. Remove tenderloin to serving dish.

Optionally, you can thicken remaining broth in the Instant Pot by selecting the “sauté” button, allow broth to come to rolling boil, and slowly add thickening (whisk 3 Tb cold water + 3 Tb cornstarch) and whisking to thicken.

(Make sure to remove trivet first!)

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Recipe Here!: http://pressureluckcooking.com/recipe/instant-pot-egg-drop-soup/

If you’ve been following me and my recipes, you’ll know I’m obsessed with Chinese food by now. I’ve made SO many Chinese dishes already that I’d do my line of Jewish relatives proud.

And since I just love soup (have you tried my Hot & Sour Soup yet?!), I had to make another. It’s time to drop some eggs into a lovely, light chicken broth and make EGG DROP SOUP!

If you’ve tried my Stracciatella Soup, this is basically the Chinese version of that – ribbons of egg in a thick and soul-warming chicken broth. It also couldn’t be easier to make in the Instant Pot. I’m not even kidding, folks! This is one of the simplest things ever, takes no time at all and has a tremendously wonderful payoff!

VISIT http://pressureluckcooking.com for MORE written recipes and easy-to-follow videos – with more always being added!

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