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Instant Pot Arroz Caldo Recipe: Comfort in a Bowl Instant Pot Arroz Caldo Recipe: Comfort in a Bowl


Instant Pot Arroz Caldo Recipe: Comfort in a Bowl

Written by: Emily Smith

Indulge in the ultimate comfort food with our Instant Pot Arroz Caldo recipe. This hearty and flavorful dish is the perfect recipe for a cozy night in.

Whipping up my instant pot arroz caldo is a breeze. Tender chicken, fragrant rice, and a warm, savory broth come together for a comforting meal that's sure to hit the spot.

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This instant pot arroz caldo recipe is one dear to my heart. A comforting bowl of this Filipino rice porridge warms you up from the inside, making it perfect for chilly nights or when you're feeling under the weather. It's quick, simple, and packed full of flavors you'll remember. With chicken, ginger, and a touch of calamansi, each spoonful is a delightful surprise. So, are you ready to get cooking? I promise, you won't regret making this.

Ingredients for Instant Pot Arroz Caldo

  • Rice: Essential base for the dish, providing heartiness and texture to the arroz caldo.
  • Chicken: Adds protein and flavor, creating a hearty and satisfying meal in the arroz caldo.
  • Onion, garlic, ginger: Aromatic trio that forms the flavorful base of the dish, enhancing the overall taste of the arroz caldo.
  • Chicken broth: Infuses rich flavor into the arroz caldo, creating a savory and comforting broth for the dish.
  • Fish sauce: Adds depth and umami flavor to the arroz caldo, enhancing the overall taste of the dish.
  • Green onions, calamansi: Bright and fresh garnishes that add a pop of color and citrusy flavor to the arroz caldo.

Arroz caldo is a Filipino rice porridge that is traditionally served to comfort sick loved ones.

Essential Tools for Making This Comforting Filipino Rice Porridge

  • Instant Pot: Essential for pressure cooking the arroz caldo quickly while infusing flavors into the dish effectively.
  • Knife: Needed to chop the chicken, onions, garlic, and ginger to the desired size for the recipe.
  • Cutting board: Provides a stable surface for cutting ingredients safely and prevents damage to countertops.
  • Measuring cup: Ensures accurate measurement of rice and chicken broth for the perfect consistency of the arroz caldo.

Common Questions About Cooking Instant Pot Arroz Caldo Answered

Can I use a different type of meat instead of chicken?
Yes, you can substitute chicken with pork, beef, or even shrimp for a different flavor.
How can I make this recipe vegetarian?
To make this recipe vegetarian, you can use vegetable broth instead of chicken broth and replace the chicken with tofu or mushrooms.
Can I add more vegetables to this dish?
Absolutely! Feel free to add vegetables like carrots, corn, or peas to make the dish more nutritious and flavorful.
How long does it take to cook arroz caldo in the instant pot?
The cooking time in the instant pot is about 10 minutes under high pressure, but allow extra time for the pot to come to pressure.
Can I freeze the leftovers?
Yes, you can freeze the leftovers in an airtight container for up to 3 months. Just reheat in the microwave or on the stovetop when ready to eat.

Serves: 4 people

Preparation time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes


  • 1 cup of rice
  • 1 lb of chicken, cut into pieces
  • 1 onion, chopped
  • 4 cloves of garlic, minced
  • 1 thumb-sized piece of ginger, sliced
  • 6 cups of chicken broth
  • Fish sauce, salt, and pepper to taste
  • Green onions and calamansi for garnish


  1. Set the Instant Pot to sauté mode and sauté the onions, garlic, and ginger until fragrant.
  2. Add the chicken pieces and cook until they are no longer pink.
  3. Pour in the rice and chicken broth, then season with fish sauce, salt, and pepper.
  4. Close the Instant Pot, set to high pressure for 10 minutes, then do a quick release.
  5. Adjust seasoning if needed and serve hot with green onions and calamansi on top.

Nutritional value:

Per Serving in Calories: 350 kcal | Carbohydrates: 45 g | Protein: 25 g | Total Fat: 7 g | Saturated Fat: 2 g | Trans Fat: 0 g | Monounsaturated Fat: 2 g | Polyunsaturated Fat: 2 g | Cholesterol: 60 mg | Sodium: 800 mg | Dietary Fiber: 2 g | Sugar: 2 g | Calcium: 50 mg | Potassium: 400 mg | Iron: 3 mg | Vitamin A: 100 µg | Vitamin C: 10 mg

Tips for Making Arroz Caldo Ahead of Time and Storing Leftovers

Make Ahead Instructions

  • Cook the arroz caldo as instructed in the recipe.
  • Let it cool to room temperature.
  • Transfer to airtight containers and store in the refrigerator for up to 3 days.

Freezing Instructions

  • Allow the arroz caldo to cool completely.
  • Place in freezer-safe containers or bags, leaving some room for expansion.
  • Label with the date and store in the freezer for up to 3 months.
  • To reheat, thaw overnight in the refrigerator and warm on the stovetop or microwave until heated through.

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