Instant Pot Chicken Arroz Caldo

Arroz caldo is a comforting Filipino rice porridge that’s perfect for rainy days. This Instant Pot version is quick and easy, making it ideal for busy remote workers.

Ingredients:

• 1 cup jasmine rice
• 4 cups chicken broth
• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 tablespoons ginger, minced
• 4 cloves garlic, minced
• 1 small onion, diced
• 2 tablespoons fish sauce
• 1 tablespoon vegetable oil
• Salt and pepper to taste
• 2 cups fresh spinach (optional)

For garnish:

• Fried garlic
• Chopped green onions
• Lemon or calamansi wedges
• Boiled egg

Directions

1. Set Instant Pot to Sauté mode. Add oil and sauté onions, garlic, and ginger until fragrant (about 2 minutes).
2. Add chicken pieces and cook until lightly browned (about 3-4 minutes).
3. Add rice, fish sauce, and chicken broth. Stir to combine.
4. Close the lid and set to Manual/Pressure Cook for 10 minutes at high pressure.
5. Once done, allow natural release for 5 minutes, then do a quick release.
6. Open the lid and stir. If using spinach, add it now and stir until wilted.
7. Adjust seasoning with salt and pepper if needed.
8. Serve hot with garnishes.

Time-saving tips:

• Prepare a large batch and refrigerate portions for quick reheating throughout the week.
• Use pre-minced garlic and ginger to save on prep time.
• Keep frozen chicken thighs on hand – they can be quickly defrosted in the microwave before use.

Nutrition information:

Arroz caldo is a good source of protein from the chicken and carbohydrates from the rice. The addition of spinach provides vitamins A and C, iron, and fiber. Ginger and garlic offer immune-boosting properties.

To make it even healthier:

• Use brown rice instead of white for more fiber and nutrients.
• Add more vegetables like carrots or bell peppers for additional vitamins and minerals.
• Use low-sodium chicken broth to reduce salt content.

Enjoy your comforting bowl of Instant Pot Chicken Arroz Caldo