Filipino food chicken tinola with chayote made in the Instant Pot
Turn on Instant Pot to SAUTE. Brown onion, garlic, ginger. Brown chicken for a couple of minutes (don't fully cook it). Remove chicken to start deglazing process.
Deglaze bottom of pot by adding just a little of the water or broth. Using a wooden spoon, stir bottom of pot to help the "good bits" life off the bottom.
Add remaining water and broth, soy sauce, fish sauce, chicken boullion, and bay leaves. Return browned chicken to the pot.
Close the Instant Pot lid and turn the knob on the lid to seal.
Cook on POULTRY function, 10 minutes. Let sit for 5 minutes before turning knob to quick release (QR).
Open the lid, add the chayote, and close the lid again. Don't forget to seal! Set to MANUAL function, 1 minute.
Quick release (QR) knob to vent steam until pin drops.
Season with more fish sauce or salt to your liking. Serve over fresh white rice.