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Instant Pot Arroz Caldo

Instant Pot arroz caldo is a timeless combination of tender chicken, garlic, ginger, fragrant jasmine rice, and other delicious ingredients.

Prep Time
5 mins
Cook Time
5 mins
Additional Time
20 mins
Total Time
50 mins
Servings: 4 serves
Calories: 427 kcal
Course: Main Course
Cuisine: Filipino

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

    Cup of Yum
  1. 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.
  2. Add the rice to the pot and saute for a further 1 to 2 minutes or until the rice is lightly browned.
  3. 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.
  4. 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).
  5. 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.
  6. 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.
  7. 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.
  8. 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.

Nutrition Information

Serving 1 serve (does not include toppings) Calories 427kcal (21%) Carbohydrates 51g (17%) Protein 26g (52%) Fat 11g (17%) Saturated Fat 2g (10%) Polyunsaturated Fat 3g Monounsaturated Fat 3g Cholesterol 81mg (27%) Sodium 1370mg (57%) Potassium 439mg (13%) Fiber 1g (4%) Sugar 4g (8%)

Nutrition Facts

Serving: 4serves

Amount Per Serving

Calories 427

% Daily Value*

Serving 1 serve (does not include toppings)
Calories 427kcal 21%
Carbohydrates 51g 17%
Protein 26g 52%
Fat 11g 17%
Saturated Fat 2g 10%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 3g 15%
Cholesterol 81mg 27%
Sodium 1370mg 57%
Potassium 439mg 9%
Fiber 1g 4%
Sugar 4g 8%

* Percent Daily Values are based on a 2,000 calorie diet.