ARROZ CALDO INSTANT POT RECIPES

Steps:

• Turn on your pressure cooker to sauté mode. When the inner pot is hot add two tablespoons of olive oil with the diced onion (and celery, if using). Cook for about two minutes then add the grated or sliced ginger along with 2 tablespoons fish sauce. Stir with a wooden spoon to keep the ginger from burning. Cook for one to two minutes, scraping off any brown bits with your wooden spoon. The browned bits add flavor but you don't want to get a burn notice while the soup cooks so add a splash of stock if some of the stuck on bits prove difficult to scrape off.
• Add the rice, chicken pieces and seven cups of stock. Stir ingredients together, secure and lock the lid on your pressure cooker. Cook on high pressure for 20 minutes then perform a quick release (see note about cooking time and pressure release).
• Once the pressure has been released, remove the lid and set it aside. Pick out the chicken pieces with tongs and shred them with two forks and add them back to the soup. Adjust the seasoning according to your preference or depending on the type of stock you used (unsalted or low-sodium). If you use the cabbage stir it now at this point. Add the last cup of stock if you want a looser soup. Arroz caldo continues to thicken as it sits so I always end up adding more liquid (especially when heating up leftovers).
• Ladle into bowls and top with the recommended garnishes.

Steps:

• In a large pot, heat the oil over medium heat then add the onions and celery (if using). Cook for about two minutes, being careful not to burn the onions. Add the ginger and one tablespoon fish sauce. (You can reserve the remaining fish sauce to taste as you cook.) Cook the ginger for one minute, stirring occasionally to keep it from burning.  
• Add the chicken, rice and broth and bring to a boil. Once boiling, reduce the heat to low or medium low, cover and simmer until the rice is cooked. Be sure to stir the soup occasionally as the rice has a tendency to stick to the bottom of the pot. You don't want any of it to burn. I cook for at least 30 since I like my arroz caldo with rice that's lost its shape, taking on the texture of porridge. This recipe is super flexible. If you like it soupier, simply add more stock (see note). Just season with fish sauce or salt accordingly. 
• (Optional step) Traditionally, arroz caldo is served with bone-in pieces of chicken but I take the cooked pieces out of the pot, shred them and add the meat back in. This makes it much more convenient for serving. 
• Ladle the arroz caldo in bowls and garnish with scallions, toasted garlic, a squeeze of lemon juice, a few drops of fish sauce and ground pepper. 
• Prepare the Toasted Garlic