By Gina P
Instant Pot Caldo de Pollo
6 steps
Prep:10minCook:9min
Bone in chicken, rice, and some leftover veggies make for a tasty quick meal. This recipe is for an instant pot duo, 2 servings, double the ingredients for a full size instant pot and get 4 servings. This is so good with a hot, homemade flour tortilla on the side.
Updated at: Tue, 10 Dec 2024 03:56:12 GMT
Nutrition balance score
Good
Glycemic Index
65
Moderate
Glycemic Load
32
High
Nutrition per serving
Calories571.4 kcal (29%)
Total Fat29.3 g (42%)
Carbs49.9 g (19%)
Sugars6.3 g (7%)
Protein26.6 g (53%)
Sodium194.3 mg (10%)
Fiber4.4 g (16%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
2chicken thighs
bone in
carrots
chopped
celery
chopped
0.5yellow onion
chopped
2 clovesgarlic
minced, I use the jar of minced garlic
0.5zucchini
chopped, I peel mine first but you don't have to
1 tspred pepper flakes
or to taste
½ tspcumin
½ tspblack pepper
fresh thyme
1 TbspCooking oil
I used both canola and olive oil
½ cuplong grain white rice
uncooked, rinsed
Instructions
Step 1
Set instant pot to saute. When hot, add the oil and onions, cook til they start looking a little soft, about 3 minutes
Step 2
Add the garlic, celery, and carrots, and keep cooking another 5-8 minutes or til veggies start looking slightly done
Step 3
Move the celery carrot onion mix to a bowl to make room. Add chicken, skin down, and brown for about 4 minutes on both sides
Step 4
Add 1 cup of water and spices, scrape up browned bits with a wooden spoon
Step 5
Add back cooked veggies, then add in zucchini, rice, and sprig of thyme
Step 6
Pour in rest of water, stir and close instant pot. Cook on high pressure 4 min, let natural release 5 min, then quick release (be careful of steam)
Notes
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