Instant Pot Chicken Sinigang Recipe
Sinigang is a Filipino soup made with a tamarind-based broth, vegetables, and meat. It is a tangy and savory soup that is popular in the Philippines. The traditional way of making sinigang is to simmer the ingredients on the stovetop. This Instant Pot version is quicker and easier. The Instant Pot locks in the flavors and textures of the ingredients, making this a delicious and healthy meal.
Description
This Instant Pot Chicken Sinigang is a flavorful and comforting soup that is perfect for a cozy night in. The Instant Pot locks in the flavors and textures of the ingredients, making this a delicious and healthy meal. This version of sinigang is made with chicken, tamarind broth, and vegetables. It is tangy and savory, and perfect for a comforting dinner.
Prep Time
This recipe takes about 10 minutes to prepare. You will need to gather the ingredients and chop the vegetables. You will also need to mix the tamarind broth, which takes about 5 minutes.
Cook Time
The cooking time for this recipe is about 20 minutes. The Instant Pot will need to build up pressure, which takes about 10 minutes. Once the pressure is built up, the cooking time is about 10 minutes.
Ingredients
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon freshly grated ginger
- 2 cups chicken broth
- 1 cup tamarind broth
- 1 large tomato, diced
- 2 carrots, diced
- 1 red pepper, diced
- 1 cup green beans, cut into 1-inch pieces
- 1 teaspoon fish sauce
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
1. Start by preparing the ingredients. Chop the onion, garlic, ginger, tomato, carrots, red pepper, and green beans. In a small bowl, mix together the chicken broth and tamarind broth.
2. Turn the Instant Pot to the sauté setting. Add the olive oil and heat until shimmering. Add the onion, garlic, and ginger and cook until the onion is softened, about 3 minutes.
3. Add the chicken pieces and cook until they are lightly browned, about 3 minutes. Add the tomato, carrots, red pepper, and green beans. Cook for another minute.
4. Add the chicken broth and tamarind broth and stir to combine. Add the fish sauce and season with salt and pepper. Close the lid and turn the valve to sealing.
5. Change the setting to pressure cook on high for 10 minutes. When finished cooking, turn the valve to venting and let the pressure release.
6. When the pressure is released, open the lid and stir the soup. Taste and adjust seasoning, if desired. Serve warm with steamed rice. Enjoy!
Equipment
- Instant Pot
- Knife
- Cutting board
- Measuring cups
- Measuring spoons
- Spatula
- Small bowl
Notes
This recipe can be easily doubled or tripled. You can also substitute the chicken with any other type of meat or seafood. If you don't have tamarind broth, you can use tamarind concentrate mixed with water. You can also add other vegetables, such as bok choy, squash, or mushrooms.
Nutrition: Per Serving
Calories: 257, Protein: 25g, Fat: 11g, Carbs: 18g, Fiber: 4g
Recipe Tips
This Instant Pot Chicken Sinigang is a great way to use up any leftover vegetables you have in the fridge. You can also add your favorite herbs, such as basil or cilantro, for an extra burst of flavor. If you like your soup extra spicy, you can add a few dashes of hot sauce or a chopped Thai chili pepper. If you want a thicker soup, you can add a tablespoon of cornstarch before cooking. This soup is also great for meal prep. You can make a big batch and store it in the fridge for up to five days. The flavors will get more intense as it sits, so it tastes even better the next day. You can also freeze the soup for up to three months. To reheat, thaw in the fridge overnight then warm on the stove or in the microwave.
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