Instant Pot Arroz Caldo (Rice Porridge)

1. Pre-cooking notes
2. How to make arroz caldo in an instant pot
3. Top Tips
4. Serving ideas
5. Variations of Arroz Caldo
6. Common Questions

Okay, so here’s the thing, arroz caldo instant pot is a total gamechanger when you’re desperate for comfort food but you have zero bandwidth for babysitting a pot on the stove. We all know how life can get—work, kids, weird weather, or let’s be honest, just laziness. If you’ve ever rolled your eyes at old school stove top instructions (yeah, I have), this trick is for you. Arroz caldo gets outrageously EASY in the Instant Pot, honestly. All the cozy vibes, but none of the “Did I burn the bottom again?” anxiety. So if you want homey, heart-hugging rice porridge in less time, buckle up.

Pre-cooking notes

Let me give it to you straight. Arroz caldo isn’t fussy, but it does have a few quirks in the Instant Pot. First off—short grain rice. Long grain won’t get you that creamy, soft texture. Don’t even ask me about brown rice. Just, no. Next, use bone-in chicken if you’ve got it. Trust me, the extra richness is worth washing your hands for. And if you’ve only got regular old ginger and garlic, perfect. Don’t bother hunting for fancy stuff unless you want to, nobody’s checking up on your groceries here.

Some people “wash” their rice a bunch for arroz caldo instant pot recipes. Meh, I do a quick rinse but I don’t lose sleep if it’s not sparkling clear. It all gets mushy anyway, right? As for broth, homemade is nice but store-bought is just fine. Salt it to taste, because bland arroz caldo is one sad existence.

“I never liked rice porridge until I tried your arroz caldo in the Instant Pot. Now it’s my go-to for sick days AND cold evenings. Bless this shortcut!” – Pam S.

How to make arroz caldo in an instant pot

Alright, quick rundown. You start by hitting SAUTE on your Instant Pot. Heat up a splash of oil, toss in sliced ginger and a bit of onion, cook ‘til you smell heaven (a couple minutes). Chuck in a few chicken legs or thighs, skin off or on, whatever you’ve got. Sizzle, sear a second—no need to brown every inch. Add a generous mound of garlic, then stir in your rice right into that tasty mess.

Next, pour in your chicken broth (about six to eight cups, depending on how soupy you want it). A splash of fish sauce? Absolutely. Just trust. Slam the lid on, switch to PORRIDGE mode, or use MANUAL for 18-20 minutes on high. Definitely let the pressure release naturally for at least ten minutes or you’ll get a bloopy, sputtering geyser. Stir everything, taste for saltiness (add more fish sauce or salt), and that’s it. Comfort food, unlocked.

A note from my kitchen: If you like it super silky, mash up some of the chicken bits before serving. The leftovers thicken up a little in the fridge, so add broth when reheating. It’s just science.

Top Tips

“I don’t need tips, I just want to eat”—okay, but hear me out! A few tiny changes can take arroz caldo instant pot from just “good” to “cried happy tears on my couch” status.

1. Peel ginger before slicing for a mellow flavor (the skin can be a little woody).
2. Add fried garlic and shredded scallions right before serving. It’s not optional for me, honestly.
3. If you forgot to defrost your chicken, toss it right in frozen. I swear, it cooks up perfectly.
4. Lemon or calamansi juice (if you’re feeling extra) gives a pop of brightness at the end.

Serving ideas

To me, arroz caldo instant pot style is the ultimate blank canvas. Go wild or keep it classic—totally up to you.

1. Shred up lots of chicken for a hearty bowl.
2. Drizzle chili oil or sriracha if you want some heat.
3. Load up with crispy fried garlic and sliced green onions for crunch.
4. Serve with hard-boiled eggs if you wanna channel “five-star restaurant” vibes.

This porridge is also killer with a squeeze of lemon or calamansi over the top, and yes—toasted garlic chips are literally worth the tiny bit of effort. Sauce it up how you want. You can’t go wrong!

Variations of Arroz Caldo

Here’s the fun part. Don’t stick with boring old chicken if you’re feeling wild. Swap in turkey, or heck, use leftover rotisserie chicken. Got a vegan friend coming over? Sub in veggie broth and tofu. Some folks stir in a drizzle of sesame oil at the end for a rich, nutty flavor. I’ve even tossed in a handful of spinach on a health kick.

Lazy weekend hack: Add a scoop of cooked sticky rice if you run out of regular rice. Textures change but it stays delicious, promise. Don’t have fish sauce? Soy sauce adds that punchy umami. This recipe is so forgiving, it’s almost impossible to wreck.

People like to gussy it up with safflower (atsuete) for those iconic yellow vibes, but honestly, it’s totally optional in arroz caldo instant pot style. It tastes good even if it’s pale as snow.

Common Questions

Q: Can I freeze leftovers?

A: Absolutely. Just let arroz caldo instant pot leftovers cool, portion into containers, and freeze. Add broth when reheating since it’ll get thick.

Q: Do I need to soak the rice before cooking?

A: Nope, don’t bother. Rinse it once if you want but skip any complicated prep.

Q: Can I make this vegetarian?

A: Yes! Use vegetable broth and skip chicken. Tofu or chickpeas make great add-ins for arroz caldo instant pot.

Q: What if I don’t have fish sauce?

A: Soy sauce works, or just add salt. It’s better with fish sauce, but won’t wreck the dish.

Q: How do I keep the rice from getting gummy?

A: It is supposed to be thick, but if you like it runnier, add more broth after cooking. Just stir it well before serving.

Print Recipe

Arroz Caldo

A comforting rice porridge made easy in the Instant Pot, perfect for busy days or when you're craving something cozy.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Comfort Food, Main Course

Cuisine: Filipino

Keyword: Chicken Porridge, comfort food, Instant Pot Arroz Caldo, Quick Dinner, Rice Porridge

Servings: 4 servings

Calories: 350kcal

Ingredients

Main Ingredients

• 2 cups short-grain rice Rinsed briefly before use.
• 6-8 cups chicken broth Adjust depending on desired soupiness.
• 4 pieces bone-in chicken legs or thighs Can use skin on or off.
• 1 tablespoon fish sauce Optional, adds depth of flavor.
• 1 tablespoon oil For sautéing.
• 1 piece ginger, sliced Peel before slicing for milder flavor.
• 1 medium onion, chopped
• 6 cloves garlic, minced Add more for pronounced flavor.

Instructions

Preparation

• Set your Instant Pot to SAUTE mode and heat oil.
• Add sliced ginger and chopped onion, cooking until fragrant.
• Add chicken legs or thighs and sauté briefly.
• Stir in minced garlic and then add rice.

Cooking

• Pour in chicken broth and add fish sauce.
• Seal the lid, switch to PORRIDGE mode or set on MANUAL for 18-20 minutes.
• Allow pressure to release naturally for at least 10 minutes.
• Stir, taste for saltiness, and adjust as necessary.

Serving

• Optionally mash some chicken pieces for a silkier texture before serving.

Notes

For added flavor, serve with fried garlic, scallions, or drizzles of chili oil. Leftovers thicken in the fridge; add broth when reheating. This recipe is forgiving; feel free to experiment with proteins and flavors.