Caldo de Res is a Mexican Beef Soup loaded with chunks of vegetables and beef in an immune boosting broth. My favorite way is to make it in the Instant Pot for an easy and fast caldo!
While soups like Sopa de Lentejas and Fideo are best served as an accompaniment, Caldo de Res and Caldo de pollo are a meal on their own. Both of these soups are filled with chunks of vegetables, meat, and bone broth making them a hearty and nutritious soup.
What kind of Beef to use?
For an authentic Caldo de Res, use Beef Shank or chamorro de res. This Cut of beef has a bone in the center and beef around. You can see a pic of this meat in my Barbacoa Recipe.
Most American supermarkets do not have this cut of beef in stock, however you can find it in Hispanic and ethnic markets.
To make this recipe more accessible, I'm using chuck roast and beef bones to flavor the broth. When I first published this recipe, T-bone steaks were on sale at my grocery store, so I used the meat for a steak salad, and saved the bone for the soup. Sometimes you have to get creative!
Can't find any beef bones, but still want the benefits? Most stores have pre-made beef bone broth, usually frozen or shelf stable. Add 1 cup of beef bone broth and the remaining water.
Instant Pot Method
Making Caldo de Res in the Instant pot delivers a very tender beef that just melts in your mouth. We're doing 2 cook cycles to ensure the beef cooks properly, then the vegetables only need a few minutes.
Add cut beef, bones, onion, garlic, and salt to the instant pot and fill with 10 cups of water. These measurements are for a 8 quart Instant Pot.
*If you have a smaller instant pot, add water to max fill line.
Cook on high pressure for 30 minutes. It will take 10-15 minutes to come to pressure. If your beef is not tender after 30 minutes, then add an additional 10 minutes of cooking.
Once the beef has cooked, the second cook cycle is the vegetables. If you are not planning on serving the caldo de res right away, then place lid back on and select 'keep warm' until ready to serve.
Add the corn, potatoes, carrots, zucchini, green beans, and cabbage into the instant pot. If the liquid goes above the max fill line, then remove some liquid.
Set the timer again for 5 min for super tender vegetables or 3 min if you still want them to have some crunch.
Release the pressure carefully after the timer goes off, preferably under your hood and using the end of a spatula to move the valve to venting.
Stove Top Method
You can still easily make caldo de res on the stove top, and it's how I first learned how to make it.
Start by bringing to a boil the beef, bones, onion, and garlic, then simmer for 45 minutes to 1 hour. After this time see if the beef is tender, if not continue simmering until meat is tender.
Remove the onion and garlic, skim off the fat, and add the vegetables. Bring the soup back to a boil for another 15 minutes, or until the vegetables are tender. Taste the soup and add additional salt if needed.
Serving and Storing Caldo de Res
Serve the the soup hot with a side of lime to squeeze on top. If you prefer your caldo spicy, then add some salsa.
For leftovers, shave the kernels off the corn cob for easier storage. Keep in mind the vegetables will get softer the longer the soup is stored. I recommend 2-3 days, then re-heat on the stove or microwave.
Looking for a Chicken Version? Try Caldo de Pollo
Watch the YouTube Video
Instant Pot Caldo de Res- Mexican Beef Soup Recipe
- 2 lbs Chuck Roast Cut into chunks. Use either Bone-In, or add Beef Bones.
- ½ White Onion Leave halved
- 4 Garlic Cloves Whole
- 10 Cups Water
- 1-2 tablespoon Salt Have more on hand
- 2 Russet Potatoes Cut into chunks
- 3 Carrots Sliced into 3 in pieces
- 2 Zuchinnis Sliced into 3 in pieces
- 1 Cup Green Beans Whole
- ½ Head of Cabbage Cut into quarters
- 2 Cobs of Corn Halved
- Tortillas, Limes, Cilantro, and Hot Sauce for serving
- Place cut Chuck Roast and bone into instant pot with, ½ onion, garlic cloves, water, and salt. Place lid, have valve on sealing and set timer on high pressure for 30 minutes. Release pressure after timer goes off, there will be a lot of steam, do so carefully and preferably under your kitchen hood. Remove onion, garlic cloves, and skim off any fat from the top and residue on the sides of the pot. Try the beef, if it's not tender enough, then cook for another 10 minutes.
- If you are not planning on serving the soup right away then place lid back on and select 'keep warm', until ready to serve.
- Add all the vegetables into the soup. If the liquid goes above the max fill line, then remove some liquid.Set the timer for 5 min for super tender vegetables or 3 min if you still want them to have some crunch. Release pressure, again there will be lots of steam, do so carefully. Taste broth and see if additional salt is needed. Serve with a squeeze of lime, cilantro, and if you like hot sauce on top.
- Place cut Chuck Roast and bone into a large pot with, ½ onion, garlic cloves, water, and salt. Bring to a boil, then allow to simmer for about 45 minutes, or until the beef is tender. Remove onion, and skim off any fat from the top.
- Add all the vegetables into the soup, bring back to a boil and cook for about 15 minutes or until vegetables are tender. Taste broth and see if additional salt is needed. Serve with a squeeze of lime, cilantro, and if you like hot sauce on top.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
Can you make this recipe with chicken instead of beef?
Yes! You can make caldo de pollo either on the stove or in the instant pot. Here's the recipe: https://thaicaliente.com/caldo-de-pollo-mexican-chicken-soup/
Marilou Thompson says
Made this and loved it! I think my instant it is stop small so I had to take out some of the broth so the lid could close but it was so good!
Thank you, Marilou! I have the 8 qt IP, so the small ones will need to use less broth. Glad you loved it!
My mom made this for us growing up! It was so good I thought it was so much work to make. This tastes so authentic and so delicious and it was so simple to make!! I'm grateful for the instant pot. I asked my mom to bring me some of the meat from a Mexican grocery store so I had the authentic beef. I had to take out some of the broth after I added the veggies but saved it so I could use it later. I added potatoes to mine. Will definitely make again!!!
I'm so glad you enjoyed Violeta! Yes, the Instant Pot makes it so much faster to make and the meat turns out really tender. Thank you for the review and rating 🙂
Could I use beef broth instead of water or should I maybe use chicken stock to keep broth clear?
I would recommend using just half broth and the other half water. Beef and Chicken Broth have high amounts of sodium. Taste the soup once it's done then see if it needs any salt.
Ok thank you for the reply. I’m going to make some this afternoon.
Made this recipe yesterday. I’ve made cocido before but since I recently purchased an instapot I was looking for a different recipe and this one did not disappoint!! Soo delicious!
I'm so glad you enjoyed it! I prefer the instant pot method because the beef turns out so tender! Thank you for the rating 🙂
This was so delicious! I made mine with boneless chuck steak and lots of veggies.
So happy you enjoyed it, Nina! Thank you for the rating and review, I appreciate it 🙂
Maria Alvarado says
I use to love when my abuelita would make us a big batch! I was craving it and came across this recipe. I am very happy I did. The pressure cooker is the way to go. Thank you. Very delicious and tasty!
What a special memory!! Thank you for sharing and so happy you enjoyed it 🙂
J M says
I just made this tonight and it was a hit! My family and I loved it! Now that I have my own family to cook for, this was a great meal to make, especially in this cold weather. Thank Renee for this recipe. I will definitely make it again!!! Yummy!!!
I'm so glad you enjoyed the caldo! Yes, cold weather is perfect time to enjoy it. Thank you for the rating and review 🙂
Wendy Bowen Morris says
Can I use frozen beef bones and frozen stew meat? I am excited to try this!
It should be ok, maybe add another 5-10 min of cooking time? I've never used frozen meat, but I've read it's possible. Let me know how it turns out!
Theresa Aguilera says
Made this last night. Took me back to my childhood! It was great! Planning on making it again soon. Almost everyone told me told me they weren’t hungry, but we had no leftovers!!! yum..
Thank you, Theresa! I'm so happy you and your family enjoyed the caldo!
First time trying this in an instant pot and I'm glad I did, the broth didn't evaporate as much as when I'm doing it over the stove top, plus it took waaayyy less time, it was delicious! Thanks so much for this!
I'm so glad you enjoyed it!
Greta Hernandez says
Loved it too! Hubby with mild Covid needed some, but I didn’t feel like waiting on the stove top! Love that we can make these traditional caldos in the instant pot! Yum!
So glad you guys enjoyed it! Hope your hubby recovers quickly!
After adding the veggies am I supposed to pressure cook for the additional 3-5 minutes or just place and close lid and let the heat from broth cook them??
Hi Livi- Yes, place the veggies in the pot, close the lid, have the valve on sealing, and cook for high pressure for 3 minutes. Then release the pressure.
First time making this and it is soo delicious….I love it. Definitely going in my cook book. Thank you for sharing!!!
So glad you enjoyed it!
Mark G says
If I decided to use beef shank instead of chuck, would i need to alter the cook time for the meat?
If you are still using the same amount in weight, 2 pounds, the same cooking time will apply. You can increase cooking time by 10 minutes for each additional pound of meat.