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Instant Pot Arroz Caldo in a serving dish.

Instant Pot Arroz Caldo

Tressa Jamil
Instant Pot arroz caldo is a chicken porridge, like congee, with lightly flavored broth and all the toppings. Enjoy it for breakfast, lunch, or dinner.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Dinner, Main Course, Soup
Cuisine Filipino
Servings 8 Servings
Calories 320 kcal
Equipment
Ingredients
  
  • 2-3 tablespoons oil, divided
  • salt, to taste
  • pepper, to taste
  • 2 pounds chicken pieces, bone-in
  • 1 small onion, finely chopped
  • 1 scallions finely sliced, white & green parts separated
  • 12 garlic cloves, divided
  • 1-2 inches ginger, minced
  • 1½ cups jasmine rice, washed and rinsed
  • 7 cups chicken broth
  • 1 tablespoon fish sauce
Instructions
 
  • Warm oil in the Instant Pot on saute mode. Season the chicken with salt and pepper, and add it to the Instant Pot skin-side down. Let them brown for 2-3 minutes per side.
    Tip: Be careful not to overcrowd the pan, and work in batches if needed.
  • Remove the chicken and set the pieces aside. Add the diced onion to the pot and cook until they become translucent and soften. Then, stir in the scallions, six minced garlic cloves, and ginger; cook for another minute.
  • Deglaze the Instant Pot with chicken broth, scraping up any stuck-on bits from the bottom of the pot. Nestle the chicken pieces into the broth and add the rice. Secure the lid and set the pot to manual high pressure for 20 minutes.
  • Meanwhile, warm two tablespoons of the oil in a skillet or saute pan over medium heat. Add six thinly sliced garlic cloves to the oil. Cook, stirring occasionally, until garlic turns light golden brown. Transfer the garlic to a plate lined with paper towels to drain.
  • Optional - Remove the chicken to debone and cut the chicken into smaller pieces. Return the chicken to the pot and stir to combine.
  • Remove the the inner pot from heat and stir in the fish sauce. Spoon the rice and chicken into serving bowls and garnish with scallion greens and the fried garlic to serve.
Notes
Expert Tips:
  • Browning the chicken beforehand adds flavor, but skip it if you're in a pinch.
  • When adding the chicken broth to the Instant Pot, use the liquid to deglaze the pot and scrape up any stuck-on bits from searing the chicken. Not only will you add flavor to the dish, it will prevent you from getting a burn notification.
  • For the best results, saute the garlic for garnish on medium heat and keep an eye on them so they don't burn. You want the garlic crispy but not charred. 
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.
Nutrition
Serving: 1 Bowl | Calories: 320 kcal | Carbohydrates: 31 g | Protein: 15 g | Fat: 15 g | Saturated Fat: 3 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 7 g | Trans Fat: 0.1 g | Cholesterol: 64 mg | Sodium: 997 mg | Potassium: 253 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 79 IU | Vitamin C: 3 mg | Calcium: 36 mg | Iron: 1 mg
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