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Arroz Caldo

Instant Pot Arroz Caldo

Classic Filipino dish of rice, broth, chicken, and fish sauce
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Servings 6

Equipment

  • Instant Pot

Ingredients
  

  • 1 kilo chicken legs
  • 1 cup long-grain rice
  • 1 pc large yellow onion diced
  • 2 thumbs ginger minced
  • 3 cloves garlic mined
  • 2-3 tbsp fish sauce
  • 7 cups water
  • 1/2 pc chicken cube
  • 1 pinch saffron (optional)
  • salt and pepper to taste
  • 1 head garlic fried minced
  • scallions chopped
  • 1 pc lemon sliced in wedges
  • 5 pcs hard boiled eggs
  • chicharon crushed

Instructions
 

  • Put Instant Pot on saute mode. Add olive oil. Saute onion, and then add garlic, and then ginger.
  • Add long-grain rice and 2 tablespoons of fish sauce. Mix it together with onion-garlic-ginger combination.
  • Add 7 cups water, 1/2 chicken cube, 1 kilo chicken legs, a pinch of saffron, a little bit of salt and pepper. Don't go overboard with the salt and pepper because you can add more at the end, depending on your taste.
  • Pressure cook for 25 minutes. Natural release for 10 minutes, then quick release for the rest.
  • Taste. Add 1 more tablespoon of fish sauce, salt, and pepper, if desired.
  • While the arroz caldo is cooking in the Instant Pot, cut the scallions, slice the lemons, crush the chicharon, and boil the eggs.
  • Mince one head of garlic, and slow fry it in olive oil on the stove top on low to medium heat. You want to slowly cook the garlic until it is golden brown. Using low to medium heat will ensure you don't burn the garlic.
  • Prepare one bowl for you with toppings. Enjoy.