Go Back
+ servings
Print Recipe
5 from 1 vote

Arroz Caldo - Instant Pot

The classic Arroz Caldo - Instant Pot, is a Filipino rice porridge cooked with chicken in a broth seasoned with ginger, garlic, patis (fish sauce), and calamansi. This is a simple, hearty rice soup that is easy to make. It is also known to help heal one who had a cold or the flu, or if feeling under the weather. In my latest cookbook, Instant Filipino Recipes: My Mother's Traditional Philippine Food In a Multicooker, I shared how to cook this soup porridge in a quick way, using the Instant Pot, without losing the flavors and soul of mom's cooking. This is a recipe by Elizabeth Ann Quirino.
Cook Time43 mins
Total Time43 mins
Course: Dinner, Lunch, Merienda, Side Dish
Cuisine: Asian, Filipino
Keyword: Arroz Caldo Instant Pot
Servings: 4 people
Calories: 61kcal
Author: Asian in America - Elizabeth Ann Quirino


  • Instant Pot - 6 or 8 quarts


  • 2 Tablespoons vegetable oil
  • 6 cloves garlic, peeled, minced
  • 1 whole large yellow or white onion, chopped
  • 1 inch piece fresh ginger, peeled, sliced thin
  • 2 scallion stalks, sliced; divided, white parts for saute; greens for garnish
  • 2 Tablespoons patis (fish sauce)
  • ½ pound chicken thighs, bone-in; about 3 pieces
  • 1 cup uncooked white rice grains
  • 8 to 10 cups water
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 to 4 whole calamansi (or lemon), sliced
  • 2 whole hard-boiled eggs, peeled and sliced, for garnish


  • Preheat the Instant Pot multicooker by selecting the Saute function on the keypad.
    When the inside pot is heated in about 1 minute, add the oil.
    Saute the garlic for 2 minutes till crisp. Remove the fried garlic and drain on paper towels. Set aside.
  • To the saute, add the onions, ginger and scallion whites. Continue saute for 1 minute.
    Pour the patis into the pot and add the chicken pieces.
    Scatter the rice grains over the chicken inside the pot.
  • Pour the water into the pot. Season with salt and ground black pepper.
    Do not stir.
    Click CANCEL to turn off Saute function.
  • Secure the lid. Check that the cooking pressure is on HIgh and the release valve is set to Sealing.
    Select HIGH PRESSURE for 40 minutes.
  • When cooking is complete, do a quick release.
    Open the lid carefully and stir the cooked rice and chicken, using a long kitchen spoon.
    Check to see that none of the rice has stuck to the bottom of the pot.
  • Using a slotted spoon, remove the whole chicken pieces and transfer them to a large chopping board.
    Shred the chicken meat into strips. Return the shredded chicken to the pot with the cooked rice and ginger broth.
  • Serve piping hot in individual soup bowls. Garnish with slices of calamansi (or lemon), hard- boiled eggs, scallions and crisp garlic.
    Serve a side dipping sauce of patis (fish sauce) if desired.

Instant Pot Notes:

  • After the intial Saute, it takes about 17 to 20 minutes for the Instant Pot to preheat before the High Pressure cooking time begins. For other multicooker brands, please consult the product manual.
    Disclosure: Instant Pot is a brand name of a multicooker that cooks in high and low pressure. I was not paid to endorse this brand. My opinions are my own.
  • To cook hard-boiled eggs in the Instant Pot:
    I've shared how to cook hard-boiled eggs in the Instant Pot in a previous blog post. In case you're interested, here is the recipe. Click here.


  • Notes on Nutrition: The nutrition information provided  in the recipe links is an estimate and will vary based on cooking methods and specific brands of ingredients used.
    Copyright Notice: Hello, Friends! Please DO NOT LIFT OR PLAGIARIZE Asian in America recipes on this blog,  my original recipes, stories, photos or videos. All the images and content on this blog are COPYRIGHT PROTECTED and owned by my media company Besa-Quirino LLC by Elizabeth Ann Quirino. This means BY LAW you are NOT allowed to copy, scrape, lift, frame, plagiarize or use my photos, essays, stories and recipe content on your websites, books, films, television shows, videos, without my permission. If you wish to republish this recipe or content on media outlets mentioned above, please ASK MY PERMISSION, or re-write it in your own words and link back to my blog AsianInAmericaMag.com to give proper attribution. It is the legal thing to do. Thank you. Email me at [email protected]


Serving: 1g | Calories: 61kcal | Carbohydrates: 1g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Sodium: 605mg | Potassium: 3mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1IU | Calcium: 16mg | Iron: 1mg