Chicken Tinola

Steps

1. Roughly chop the medium onion.
2. Smash about four to five cloves of garlic with a flat edge of your knife and peel off the skins.
3. Peel off the skin from one-and-a-half inches of ginger and slice it thinly but large enough to be seen in the soup.
4. Peel the skin off both chayotes. Cut each chayote in half at the ridge, remove the soft center seed with a spoon or dull side of knife, then slice off any remaining skin on that ridge.
5. Slice the chayote into chunks small enough to cook quickly but not so small that they will disintegrate.
6. Cut off the ends of three baby bok choy's and wash them thoroughly.
7. Set aside the prepared ingredients. Click the saute button once on the Instant Pot (it should default to normal level).
8. Heat a couple tablespoons of oil in the pot and sauté the garlic, ginger, and onions until the onions are translucent.
9. Add chicken drumsticks (or any part of the chicken) and brown them on all sides.
10. Pour in four cups of chicken stock and deglaze the bottom of the pan by scraping up every bit that has stuck to it.
11. Pour in the rest of the chicken stock, then add five to eight whole black peppercorns.
12. Throw in the chayote chunks and mix well to ensure all ingredients are submerged in the liquid.
13. Cover with a lid and cook on saute mode for 12 to 15 minutes with a vent open.
14. Press cancel after 12 to 15 minutes and wait for all pressure to release before opening the lid.
15. Poke one of the chayote chunks with a fork to check if it is soft enough to eat; if so, proceed to season.
16. Season with two tablespoons of fish sauce (or more/less depending on liking) to add saltiness and umami flavor.
17. Add a little bit more salt if needed.
18. Press cancel and then add the bok choy leaves. The heat from the soup will wilt and cook the bok choy automatically.
19. Wait a few minutes for the bok choy to cook, and your Chicken Tinola is ready to serve.