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I've been perfecting my arroz caldo recipe for years, and this Instant Pot version is a game-changer. It's my go-to comfort food on chilly nights or when I'm feeling under the weather. Rich, creamy, and packed with flavor, this Filipino rice porridge comes together in no time. The ginger and garlic infuse the dish with warmth, while calamansi adds a bright, citrusy kick. Trust me, once you try this, you'll be hooked. Let's dive into this soul-soothing bowl of goodness!
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.
Read more: Instant Pot Arroz Con Pollo Recipe
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.
Instant Pot Arroz Caldo Recipe: Comfort in a Bowl
This Instant Pot Arroz Caldo recipe is a comforting Filipino rice porridge made with chicken, ginger, and garlic. It's perfect for a cozy meal.
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Equipment
- Instant Pot
- Knife
- Cutting board
- Measuring Cups
Ingredients:
Main Ingredients
- 1 cup rice
- 1 lb chicken cut into pieces
- 1 onion chopped
- 4 cloves garlic minced
- 1 thumb-sized piece ginger sliced
- 6 cups chicken broth
- Fish sauce, salt, and pepper to taste
- Green onions and calamansi for garnish
Instructions:
- Set the Instant Pot to sauté mode and sauté the onions, garlic, and ginger until fragrant.
- Add the chicken pieces and cook until they are no longer pink.
- Pour in the rice and chicken broth, then season with fish sauce, salt, and pepper.
- Close the Instant Pot, set to high pressure for 10 minutes, then do a quick release.
- Adjust seasoning if needed and serve hot with green onions and calamansi on top.
Notes:
For a richer flavor, you can use bone-in chicken pieces. Adjust the amount of fish sauce according to your taste preference.
Nutrition value:
Calories: 350kcalCarbohydrates: 45gProtein: 25gFat: 7gSaturated Fat: 2gCholesterol: 60mgSodium: 800mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 100IUVitamin C: 10mgCalcium: 50mgIron: 3mg
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Tried this recipe?Let us know how it was!
Read more: Weekday Burrito in a Bowl Instant Pot Recipe
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.
Arroz caldo is a Filipino rice porridge that is traditionally served to comfort sick loved ones.
Common Questions About Cooking Instant Pot Arroz Caldo Answered
FAQ:
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.
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