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Close up image of arroz caldo in a bowl.

Instant Pot Arroz Caldo

Emily
Instant Pot arroz caldo is a timeless combination of tender chicken, garlic, ginger, fragrant jasmine rice, and other delicious ingredients.
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Prep Time 5 minutes
Cook Time 25 minutes
Time To Pressure and Pressure Release 20 minutes
Total Time 50 minutes
ESTIMATED COST : $5.45, or $1.36 a serve
Course Main Course
Cuisine Filipino
Servings 4 serves
Calories 427 kcal

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

  1. 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.
  2. Arroz caldo tends to thicken as it cools.

Nutrition

Serving: 1 serve (does not include toppings)Calories: 427kcalCarbohydrates: 51gProtein: 26gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gCholesterol: 81mgSodium: 1370mgPotassium: 439mgFiber: 1gSugar: 4g
Nutrition Disclosure
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