Comforting and warming.
These two words only just begin to describe this hearty dish.
Instant Pot arroz caldo is a timeless combination of tender chicken, garlic, ginger, fragrant jasmine rice, and other delicious ingredients.
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Instant Pot arroz caldo is a beloved comfort food around the world.
This hearty dish is perfect to serve all year round, but especially in those cold winter months.
This recipe for arroz caldo in the Instant Pot is a one pot dish, making clean up easy.
It's also great for those hectic weeknights or if you are feeling a little lazy and want to cook something quickly and easily for lunch or dinner.
This dish is considered to be primarily a Filipino dish.
It does share similarities with the Portuguese dish arroz doce (sweet rice) but these two dishes have their own distinct flavors.
Arroz caldo is a versatile dish that offers a range of serving options.
It is an ideal choice for brunch or breakfast, providing a warm and satisfying start to the day.
Additionally, arroz caldo is excellent for meal prep, allowing for convenient and quick meals throughout the week.
By preparing arroz caldo in advance and portioning it into individual containers, you can enjoy a comforting and nourishing meal on-the-go or at work, making it a practical and delicious choice for meal prepping.
What rice is best to use for arroz caldo?
While traditionally glutinous rice, also known as sticky rice or malagkit rice, is used for its sticky and creamy properties, other types of rice can be substituted based on availability and personal preference.
Jasmine rice, with its fragrant aroma and slightly sticky texture, is a popular alternative.
Its grains are tender and absorbent, resulting in a comforting and flavorful arroz caldo.
Basmati rice can also be used, offering a distinct nutty aroma and fluffy texture.
If you use a long grain rice such as basmati rice you will find that your arroz caldo will not be as creamy.
If you want your arroz caldo to be slightly sticky, thick, and creamy, use a short grain rice such as arborio rice.
Why You'll Love This Recipe
- Arroz caldo is a comforting and nourishing dish, perfect for cozying up on chilly days or when seeking a hearty and satisfying meal.
- With the help of the Instant Pot, arroz caldo can be prepared quickly and easily, making it a convenient and time-saving option.
- Arroz caldo can be customized to suit your tastes by adding various toppings, garnishes, and even experimenting with different protein options or flavor additions.
- Arroz caldo is a dish that can be enjoyed by people of all ages, making it a family-friendly meal option.
- Arroz caldo can be a great way to use up leftovers such as chicken or rice.
- Arroz caldo is an economical dish, made with basic pantry ingredients like rice and chicken, making it an affordable option for feeding a family or a crowd.
Cost To Make
Estimated cost = $5.45, or $1.36 a serve
Ingredients
Please note that below is a guide for some of the ingredients we used in the recipe. The printable recipe further down the page has the complete list of ingredients, including quantities and step-by-step instructions.
- Vegetable oil
- Brown onion or shallot, finely chopped
- Celery, chopped
- Minced garlic
- Minced ginger
- Fish sauce
- Jasmine rice or long grain white rice: rinsed and drained
- Boneless skinless chicken thighs or marylands: Cut your chicken into medium or large sized pieces. The chicken will break up during cooking. After it is cooked, you can remove any remaining large pieces of chicken and shred them.
- Chicken stock or vegetable stock
To Garnish
- Hard boiled eggs
- Lemon or Lime Wedges
- Sliced scallions (green onions)
- Dried Onions
Equipment
6 quart (5.7 litre) Instant Pot Duo
Instructions
Step One: Turn on your Instant Pot to saute mode. When the inner pot is hot, add the vegetable oil, chopped onion, and celery.
Cook for 2 to 3 minutes, then add the minced garlic, minced ginger, and fish sauce. Stir with a wooden spoon so that the garlic and ginger do not burn. Saute for 1 to 2 minutes.
Step Two: Add the rice to the pot and saute for a further 1 to 2 minutes or until the rice is lightly browned.
Step Three: Add 7 cups of stock, chicken pieces, and stir the ingredients together. Place and secure and lock the lid of the Instant Pot.
Select pressure cook, set the pressure to High, and the time to 20 minutes. It will take about 10 to 15 minutes for the machine to come to pressure, after this the 20 minute timer will start to count down.
Step Four: Once the timer has finished (the Instant Pot will beep), press cancel. The display should say OFF (alternatively, you can turn off your Instant Pot).
Step Five: Allow the Instant Pot to Natural Release for 10 minutes. Then manually release the pressure of the Instant Pot by turning the steam release handle to venting. Do this until the float valve (silver pin) drops. Do not open your Instant Pot before the float valve drops.
When the float valve has dropped all the pressure has been released from the Instant Pot.
Step Six: Using tongs or a spoon, remove any large chicken pieces from the pot and transfer them to a chopping board. Shred the chicken into strips and then place back into the pot.
Step Seven: Adjust the seasonings of the soup to your liking. If you want a looser soup, add the remaining 1 cup of stock. Arroz caldo tends to thicken as it cools.
Step Eight: Serve and garnish with hard boiled eggs, lemon wedges, and slice scallions if desired.
Tips for Success
- Rinse the rice: Before cooking, rinse the rice thoroughly to remove excess starch. This helps ensure a fluffier and less sticky texture in the finished dish.
- Use homemade broth: If possible, make your own broth using chicken bones or vegetable scraps. Homemade broth adds a richer and more authentic flavor to the arroz caldo compared to store-bought options.
- Adjust the consistency: Arroz caldo should have a creamy and slightly thick consistency. If it becomes too thick, add a bit more broth or water to achieve the desired texture. Conversely, if it's too thin, simmer it uncovered for a bit longer to reduce and thicken the broth. Adjust the seasoning accordingly.
- Make sure that you cut your chicken into medium to large size pieces. When it is cooked the chicken will reduce in size.
Substitutions / Variations
- Vegetarian/Vegan Variation: Replace the chicken with tofu or tempeh for a plant-based version of arroz caldo.
- Seafood Variation: Incorporate seafood such as shrimp, fish, or clams into the arroz caldo for a delightful twist of flavors.
- Turmeric-infused Arroz Caldo: Add turmeric powder or fresh turmeric root to the dish, giving it a vibrant yellow color and a subtle earthy taste.
- Saffron-infused Arroz Caldo: Add a pinch of saffron threads to the dish, lending a distinct floral aroma and a golden hue to the rice.
- Coconut Milk Arroz Caldo: Replace a portion of the broth with coconut milk for a creamy and slightly sweet variation of arroz caldo, adding a tropical twist to the flavors.
- Lemongrass and Pandan Arroz Caldo: Infuse the broth with lemongrass stalks and pandan leaves, imparting a fragrant and refreshing aroma to the dish, reminiscent of Southeast Asian flavors.
- Chicken Adobo Arroz Caldo: Use leftover chicken adobo instead of plain chicken, adding the iconic flavors of soy sauce, vinegar, and spices to the dish.
- Mushroom Arroz Caldo: Replace the chicken with assorted mushrooms like shiitake, oyster, or cremini, creating a rich and hearty vegetarian version with a deep umami flavor.
Serving Suggestions
Why not try some of these to garnish your arroz caldo?
- Squeeze of fresh calamansi or lime juice
- Chopped green onions
- Crispy fried garlic
- Hard-boiled eggs, sliced
- Fried tofu cubes
- Crushed chicharron (fried pork rinds)
- Sliced fresh ginger
- Chili oil or chili flakes
- Soy sauce or fish sauce
- Steamed or sautéed vegetables like bok choy or spinach
- Fresh cilantro or parsley leaves
Storage
If you have leftover arroz caldo, let it cool down to room temperature before transferring it to an airtight container. Place the container in the refrigerator promptly. It is recommended to consume the refrigerated arroz caldo within 3-4 days.
Arroz caldo can also be frozen for longer storage. Allow the dish to cool completely and transfer it to freezer-safe containers or resealable bags. Frozen arroz caldo can last for up to 3 months.
When you're ready to enjoy the stored arroz caldo, thaw it in the refrigerator overnight. Once thawed, you can reheat it on the stovetop or in the microwave. Add a splash of water or broth to adjust the consistency if needed.
Keep any toppings and garnishes, such as fried garlic, green onions, or calamansi, separate from the main arroz caldo dish when storing. Add them fresh when serving to maintain their texture and flavors.
FAQ
Lugaw is a plain rice porridge, while Arroz Caldo is a flavorful version with chicken and aromatics.
Yes, the Instant Pot can be used to cook rice efficiently.
Congee and Arroz Caldo are similar rice porridge dishes, but Arroz Caldo has a distinct Filipino flavor.
Helpful Rice Cooking Tips
Want to know how to cook rice or just need a little refresher?
Check out how to easily cook basmati rice, sushi rice, and jasmine rice on the stovetop.
Or, why not check out our recipes on how to make basmati rice, jasmine rice, and sushi rice in the Instant Pot.
What rice is used for what?
Ever wondered which might be the best rice to use for a dish you're about to make.
Or maybe you're just curious and want to know more about rice in general.
Why not check out our pages on what is basmati rice and what is jasmine rice.
Made this recipe? Let us know how it went in the comments below! We'd love to hear how it turned out.
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Recipe
Instant Pot Arroz Caldo
Equipment
- 6 quart (5.7 litre) Instant Pot Duo
Ingredients
- 2 tablespoons vegetable oil
- 1 small (120 grams, 4.23 ounces) brown onion or shallot finely chopped
- 50 grams (1.76 ounces, ¼ cup) celery chopped
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 1 tablespoon fish sauce or to taste
- 1 cup (200 grams, 7.05 ounces) short grain rice or jasmine rice rinsed and drained
- 350 grams (12.35 ounces) boneless skinless chicken thighs or marylands cut into medium to large sized pieces
- 8 cups (2 litres) chicken stock or vegetable stock
To Garnish (Optional)
- Hard boiled eggs
- Lemon Wedges
- Sliced scallions green onions
Instructions
- Turn on your Instant Pot to saute mode. When the inner pot is hot, add the vegetable oil, chopped onion, and celery. Cook for 2 to 3 minutes, then add the minced garlic, minced ginger, and fish sauce. Stir with a wooden spoon so that the garlic and ginger do not burn. Saute for 1 to 2 minutes.
- Add the rice to the pot and saute for a further 1 to 2 minutes or until the rice is lightly browned.
- Add 7 cups of stock and chicken, and stir the ingredients together. Place and secure and lock the lid of the Instant Pot. Select pressure cook, set the pressure to High, and the time to 20 minutes. See note 1.
- Once the timer has finished (the Instant Pot will beep), press cancel. The display should say OFF (alternatively, you can turn off your Instant Pot).
- Allow the Instant Pot to Natural Release for 10 minutes. Then manually release the pressure of the Instant Pot by turning the steam release handle to venting. Do this until the float valve (silver pin) drops. Do not open your Instant Pot before the float valve drops.When the float valve has dropped all the pressure has been released from the Instant Pot.
- Using tongs or a spoon, remove any large chicken pieces from the pot and transfer them to a large chopping board. Shred the chicken into strips and then place back into the pot.
- Adjust the seasonings of the soup to your liking. If you want a looser soup, add the remaining 1 cup of stock. See note 2.
- Serve and garnish with hard boiled eggs, lemon wedges, and slice scallions if desired.
Notes
- It will take about 10 to 15 minutes for the machine to come to pressure, after this the 20 minute timer will start to count down.
- Arroz caldo tends to thicken as it cools.
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