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
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• 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.
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• You can also panfry the chicken embutido after you are done cooking to have some nice brown color with crispy edges.