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