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Instapot Filipino Arroz Caldo Recipe with Wild Rice

This is basically rice porridge with chicken and ginger. It is served with toppings of boiled eggs, sliced green onions and fried minced garlic and drizzled with the juice of calamansi (Philippine local citrus).

Course Breakfast, Snack, Soup
Cuisine Filipino
Keyword filipino cooking, healthy eating, filipino arroz caldo
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 4 people
Author Maria

Ingredients

  • 3 cloves garlic minced
  • 1 inch ginger peeled and chopped
  • 2 tbsp fish sauce can be replaced with 2 tbsp salt
  • 1 tsp annato powder Note 1
  • 2 tbsp cooking oil
  • 4 skinless chicken thighs
  • 6 cups chicken broth
  • 1 1/2 cups wild rice
  • 3 medium boiled eggs sliced for garnish, Note 2
  • 2 green onions sliced thin
  • 1 lemon sliced
  • 1 pinch saffron optional but really adds to the flavor

Instructions

To cook chicken and make broth:

  1. In a medium sized pot, bring 6 cups water to a boil and add chicken. Cook for 7 minutes.
  2. Take out the chicken and shred with a fork.
  3. Strain the broth and set aside.

To cook arroz caldo:

  1. Add cooking oil to Instapot. Set to Saute.
  2. Add garlic and saute for 2 minutes. add ginger and cook 1 minute more.
  3. Add chicken, 2 tbsp fish sauce and annato. Saute for 3 minutes.
  4. Add broth, rice, saffron. Stir. Cover Instapot and seal. Set to Manual and cook at high pressure for 20 minutes.
  5. Allow natural release to remove the pressure, open the lid.
  6. Set to saute. Stir and taste. adjust seasoning until you are satisfied. If you want a thinner soup, add broth or water and let simmer. If you want a thicker soup, let it simmer for a few minutes.
  7. Serve soup in bowls with sliced boiled eggs, fried garlic and green onions.
  8. Drizzle with lemon juice or calamansi juice.

Recipe Notes

Note 1: Annato adds yellowish color which looks more appetizing Note 2: Boil for 6 minutes for soft boiled eggs and 8 minutes for hard boiled eggs.