Instant Pot : Ragu Ga / Chicken Ragu
🔸 2 lbs Chicken (chopped into pieces)
🔸 1 cup frozen Peas
🔸 3 Potatoes
🔸 3 Carrots
🔸 1 small Onion (sliced)
🔸 2 Tbsp Garlic (minced)
🔸 2 Tbsp Shallot (minced)
🔸 4 cups Water
🔸 3 cups Coco Rico
🔸 2.5 Tbsp Quoc Viet Chicken Soup Base
🔸 4 Tbsp Fish Sauce
🔸 3 Tbsp Sugar
🔸 4 Tbsp Tomato Paste
🔸 2 Tbsp Mushroom Seasoning + 3 Tbsp Mushroom Seasoning
🔸 2 Tbsp Vegetable Oil +1 Tbsp Vegetable Oil
1.) To make the marinade sauce: Add 4 Tbsp Fish sauce, 3 Tbsp Sugar, 2 Tbsp Mushroom seasoning, 2 Tbsp minced Shallot, and 2 Tbsp minced Garlic. Marinate Chicken overnight.
2.) Press Sauté mode, adjust to High, and wait for it to say “HOT”. Add 2 Tbsp Vegetable oil, Carrots, and Potatoes. Season with 3 Tbsp Mushroom seasoning. Sauté for 2 minutes. Remove carrots and potatoes, set aside.
3.) Add 1 Tbsp Vegetable oil and add in the Chicken along with marinate juice. Cook Chicken for 5 minutes. Add 4 Tbsp Tomato paste and 2.5 Tbsp Quoc Viet Chicken Soup Base, mix together. Pour in 3 cups Coco Rico and 4 cups Water. Pressure cook on High Pressure for 4 mins, QR.
4.) Add in Carrots, Potatoes, Sliced Onions, and 1 cup frozen Peas. Pressure cook on High Pressure for 3 minutes, QR. Taste your broth and adjust if needed.
𝘕𝘰𝘵𝘦 : 𝘐𝘧 𝘵𝘩𝘦 𝘭𝘪𝘲𝘶𝘪𝘥 𝘪𝘯 𝘺𝘰𝘶𝘳 𝘐𝘯𝘴𝘵𝘢𝘯𝘵 𝘗𝘰𝘵 𝘦𝘷𝘦𝘳 𝘤𝘳𝘰𝘴𝘴𝘦𝘴 𝘵𝘩𝘦 𝘮𝘢𝘹 𝘭𝘪𝘯𝘦, 𝘴𝘤𝘰𝘰𝘱 𝘴𝘰𝘮𝘦 𝘰𝘧 𝘵𝘩𝘦 𝘭𝘪𝘲𝘶𝘪𝘥 𝘰𝘶𝘵 𝘵𝘰 𝘮𝘢𝘬𝘦 𝘴𝘶𝘳𝘦 𝘪𝘵’𝘴 𝘣𝘦𝘭𝘰𝘸 𝘵𝘩𝘦 𝘭𝘪𝘯𝘦 𝘢𝘯𝘥 𝘴𝘦𝘵 𝘪𝘵 𝘢𝘴𝘪𝘥𝘦. 𝘖𝘯𝘤𝘦 𝘺𝘰𝘶 𝘢𝘳𝘦 𝘥𝘰𝘯𝘦 𝘸𝘪𝘵𝘩 𝘵𝘩𝘦 𝘳𝘦𝘤𝘪𝘱𝘦 𝘢𝘯𝘥 𝘯𝘰 𝘭𝘰𝘯𝘨𝘦𝘳 𝘯𝘦𝘦𝘥 𝘵𝘰 𝘱𝘳𝘦𝘴𝘴𝘶𝘳𝘦 𝘤𝘰𝘰𝘬, 𝘱𝘰𝘶𝘳 𝘵𝘩𝘦 𝘭𝘪𝘲𝘶𝘪𝘥 𝘣𝘢𝘤𝘬 𝘪𝘯 𝘢𝘯𝘥 𝘴𝘵𝘪𝘳 𝘪𝘵 𝘶𝘱. 𝘛𝘩𝘪𝘴 𝘱𝘳𝘰𝘤𝘦𝘴𝘴 𝘸𝘪𝘭𝘭 𝘱𝘳𝘦𝘷𝘦𝘯𝘵 𝘢𝘯𝘺 𝘭𝘪𝘲𝘶𝘪𝘥 𝘧𝘳𝘰𝘮 𝘴𝘩𝘰𝘰𝘵𝘪𝘯𝘨 𝘰𝘶𝘵 𝘰𝘧 𝘺𝘰𝘶𝘳 𝘷𝘦𝘯𝘵 𝘸𝘩𝘦𝘯 𝘺𝘰𝘶 𝘳𝘦𝘭𝘦𝘢𝘴𝘦 𝘱𝘳𝘦𝘴𝘴𝘶𝘳𝘦.