Instant Pot Arroz Caldo – Filipino Chicken And Rice
This arroz caldo is a delicious take on chicken and rice. The sushi rice makes this recipe velvety and filling with hints of ginger, lime, smothered in soft boiled egg, with French fried onions to add texture and crunch. The Instant Pot makes this recipe so much easier and perfect for a busy weeknight meal. This is my go-to recipe when we have company over for dinner and it always impresses.
How To Make Arroz Caldo In The Instant Pot
- Cube 1.5 lbs of boneless skinless chicken breasts. Season with salt and pepper to taste.
- Heat 1 Tablespoon of oil in the Instant Pot on the saute setting. Add cubed chicken and onion to the Instant Pot and cook until the chicken is browned and the onions are translucent.
3. Once the chicken is browned, add minced garlic and minced ginger to the Instant Pot. Continue to cook until the ginger and garlic is softened and aromatic.
4. Add uncooked rice, bone broth, and fish sauce to the instant pot (in that order). Do not stir! Pressure cook on high for 5 minutes.
This recipe calls for sushi rice. If you’re unable to find sushi rice a good substitute is short or medium grain Calrose rice.
5. While the chicken and rice cooks, bring water in a saucepan to a boil over high heat. Once the water is boiling, lower the heat to medium and add 4 large eggs. Cook eggs over medium heat for 7 minutes. When done, plunge the eggs into a bowl of cold water to cool.
6. When chicken and rice is done pressure cooking, quick release the pressure.
7. While the pressure is releasing from the Instant Pot, whisk together 1/2 cup of milk and 1 1/2 Tablespoons of flour with a fork in a small bowl.
8. Stir the milk and flour mixture into your arroz caldo to thicken.
9. Plate your arroz caldo. Garnish with chopped scallions, French fried onions, and lime wedges. Peel the shells from your soft boiled eggs, cut the eggs in half lengthwise, and place on top of your chicken and rice.
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Did you try this arroz caldo in your Instant Pot? Let me know how much you loved it in the comments below!
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Instant Pot Arroz Caldo - Filipino Chicken and Rice
This arroz caldo is a delicious take on chicken and rice. The sushi rice makes this recipe velvety and filling with hints of ginger, lime, smothered in soft boiled egg, with French fried onions to add texture and crunch. The Instant Pot makes this recipe so much easier and perfect for a busy weeknight meal.
Ingredients
- 1.5 lb boneless skinless chicken breast
- Salt and pepper to taste
- 1 Tablespoon oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 4 teaspoons fresh ginger, minced
- 2 cups uncooked sushi rice
- 4 cups chicken bone broth
- 2 Tablespoons fish sauce
- 4 large eggs
- 1/2 cup milk
- 1 1/2 Tablespoons flour
- 2 scallions, chopped
- 1/2 cup French fried onions
- 1 lime, cut into wedges
Instructions
- Cube 1.5 lbs of boneless skinless chicken breasts. Season with salt and pepper to taste.
- Heat 1 Tablespoon of oil in the Instant Pot on the saute setting. Add cubed chicken and onion to the Instant Pot and cook until the chicken is browned and the onions are translucent.
- Once the chicken is browned, add minced garlic and minced ginger to the Instant Pot. Continue to cook until the ginger and garlic is softened and aromatic.
- Add uncooked rice, bone broth, and fish sauce to the instant pot (in that order). Do not stir! Pressure cook on high for 5 minutes.
- While the chicken and rice cooks, bring water in a saucepan to a boil over high heat. Once the water is boiling, lower the heat to medium and add 4 large eggs. Cook eggs over medium heat for 7 minutes. When done, plunge the eggs into a bowl of cold water to cool.
- When chicken and rice is done pressure cooking, quick release the pressure.
- While the pressure is releasing from the Instant Pot, whisk together 1/2 cup of milk and 1 1/2 Tablespoons of flour with a fork in a small bowl.
- Stir the milk and flour mixture into your arroz caldo to thicken.
- Plate your arroz caldo. Garnish with chopped scallions, French fried onions, and lime wedges. Peel the shells from your soft boiled eggs, cut the eggs in half lengthwise, and place on top of your chicken and rice.
Notes
This recipe calls for sushi rice. If you're unable to find sushi rice a good substitute is short or medium grain Calrose rice.
I use almond milk for the slurry to thicken the arroz caldo. You can use dairy milk or plant based milk for this recipe.
Try peeling your ginger root with a spoon instead of a knife or peeler before mincing. It's so much easier!
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 424Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 224mgSodium: 1142mgCarbohydrates: 27gFiber: 1gSugar: 5gProtein: 49g
Ohhhh yum! Perfect easy week night dinner idea!
I love using my instant pot. I’ll have to try this recipe out, it looks delicious!
Oh yumm, this sounds so awesome! I don’t have an instapot (it’s on my wishlist) but I would make it in a dutch oven and I think it would come out very nice. Love the ingredients. Great recipe, thank you!