It's been a while since I shared a recipe - or basically anything at all, but here I go again and hopefully I get to be more consistent with blogging.
The past few years have made me more comfortable in the kitchen and have accumulated amazing kitchen gadgets that make my life a lot easier. One of the newest kitchen equipment that I'm crazy about is the INSTANT POT!
For those who are not familiar, Instant Pot is a multicooker that allows you to do basically all types of food preparations - pressure cook, slow cook, saute and bake in one pot.
I had an Arroz Caldo craving a few days ago and decided to use Instant Pot to cook it. Prior to this, I use a Dutch oven to cook Arroz Caldo.
This recipe is pretty flexible - feel free to use any cut of chicken meat you prefer and using kasubha (or safflower) is optional.
2 tbsp canola oil
3-5 pcs garlic, minced
2 tbsp ginger, sliced (or julienned)
1 onion, chopped
1 cup short-grain sweet rice or glutinous rice (or malagkit), washed
6 cups chicken broth (or 6 cups of water + chicken cube)
2 tbsp fish sauce
3 tbsp safflower or kasubha
salt and pepper to taste
Toppings: hard-boiled eggs, green onions, crunchy garlic, calamansi (or lime)
1. Set the Instant Pot (IP) on SAUTE (NORMAL). Once the IP turns HOT, add canola oil, then add onion, garlic, and ginger for 3 minutes.
2. Add the chicken breast to the pot and cook until the chicken is brown.
3. Add rice to the pot and stir for about 2 minutes.
4. Quickly add chicken broth, fish sauce, and pepper to the pot.
5. Set the Instant Pot to PRESSURE COOK (HIGH) for 20 minutes.
6. After 20 minutes, QUICK RELEASE.
7. Set the IP back to SAUTE (NORMAL or LESS). Add the safflower or kasubha to the pot and stir constantly until it reached your desired consistency. Add salt and pepper to taste.
8. Serve with toppings.