Instant Pot Chicken Embutido


Instant Pot Chicken Embutido
Instant Pot Chicken Embutido
Author: Neliza Ly

Ingredients:
  • 1 lb. ground chicken
  • ½ cup (65 grams) raisins
  • 1 (6 oz.) carrots, grated
  • ½ cup (48 grams) bread crumbs
  • ½ tsp. black pepper
  • 1 ½ tbsp. Maggi seasoning or soy sauce
  • 2 oz. shredded mild cheddar cheese
  • 1 XL egg
  • ¼ onion, chopped
  • 4 cloves garlic, minced
  • ½ (60 grams) red bell pepper, chopped
  • ¼ cup (60 grams) sweet pickle relish
  • --
  • 3 hotdogs or sausage (I use ballpark franks because it is less salty)
  • 3 foil
  • Banana leaves (optional)
Instructions:
  • Combine all ingredients. Mix well and divide into 3 equal parts (310 grams each).
  • Wash and clean banana leaves. Wilt the leaves using a stove for easy wrapping. You can also microwave the banana leaves for 2 minutes, wipe and set aside. (If you don’t have banana leaves just use foil.)
  • Place 1 portion of meat mixture into the banana leaves. Flatten and add hotdog into the center. You can also add boiled egg if you like. Roll into a cylinder shape and then wrap it in a foil. This is how I wrap my cha lua (banana leaves and foil). If you don’t have banana leaves, roll the meat mixture into a foil.  I like mine with banana leaves because it add some nice smell.
  • Add 1 cup of water into the instant Pot. Place the bamboo steamer or  trivet and the rolled embutido. 
  • Set the instant pot on manual mode, high pressure for 10 minutes, NPR.
  • Enjoy.
  •  Instant Pot Chicken Embutido
  • You can also panfry the chicken embutido after you are done cooking to have some nice brown color with crispy edges.

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