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    Home » Mexican Recipes » Instant Pot Caldo De Res- Mexican Beef Soup +Video

    Instant Pot Caldo De Res- Mexican Beef Soup +Video

    Published Apr 9, 2020 · Modified Nov 9, 2021 by Renee · 31 Comments · This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe

    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!

    Overhead view of caldo de res in a white bowl with cilantro and lime on the side.

    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.

    Jump to:
    • What kind of Beef to use?
    • Instant Pot Method
    • Stove Top Method
    • Serving and Storing Caldo de Res
    • Watch the YouTube Video
    • Instant Pot Caldo de Res- Mexican Beef Soup Recipe

    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.

    Raw beef and bones on a white round plate.

    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.

    Beef, beef bones, onion, and garlic in the instant pot with water.

    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.

    Corn, cabbage, and zucchini in the instant pot with water.

    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.

    Overhead view of beef soup in a white bowl.

    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.

    Corn on the cob, potato, beef, carrots, and zucchini, in a broth.

    Looking for a Chicken Version? Try Caldo de Pollo

    Watch the YouTube Video

    YouTube thumbnail with 2 images of soup and text saying, 'Caldo de res'.
    Overhead view of caldo de res in a white bowl with chunks of vegetables and beef.

    Instant Pot Caldo de Res- Mexican Beef Soup Recipe

    Renee
    Caldo de Res is a Mexican Beef Soup with big chunks of vegetables and can be made easily in the Instant Pot or Stove top.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 1 hr 15 mins
    Total Time 1 hr 30 mins
    Servings 8

    Equipment

    • Instant Pot

    Ingredients
      

    • 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

    Instructions
     

    Instant Pot:

    • 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.

    Stove 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.

    Notes

    Traditionally caldo de res is made with Beef Shanks (Chamorro de Res). This cut of beef can be found at most ethnic and Hispanic markets. I use this cut of beef in my Barbacoa Recipe.
    I've also tested this recipe with chuck roast and adding beef bones from a butcher. If you cannot find Beef bones, you can use a bone from a T bone steak and save the steak for a different meal.  Or use chuck roast and add 1 cup of store-bought beef bone broth (usually shelf stable or frozen).
    Leftover caldo de res can be stored up to 3 days. Keep in mind if the veggies are already in the soup they will get more mushy. If you plan on having leftovers you can store the meat and broth separate from the vegetables. Shaving the kernels off the cob of corn also makes it easier to store.
    Serve Caldo de Res with warm home made Corn or Flour Tortillas.

    Nutrition

    Calories: 307kcalCarbohydrates: 23gProtein: 26gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 78mgSodium: 1016mgPotassium: 1002mgFiber: 4gSugar: 7gVitamin A: 4128IUVitamin C: 38mgCalcium: 84mgIron: 4mg

    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.

    Keyword Caldo de Res, Instant Pot Caldo de Res, Mexican Beef Soup
    Tried this recipe?CLICK HERE To Tell Us!

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    Reader Interactions

    Comments

    1. Nina says

      July 05, 2020 at 5:25 pm

      Can you make this recipe with chicken instead of beef?

      Reply
      • Renee says

        July 06, 2020 at 2:09 pm

        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/

        Reply
    2. Marilou Thompson says

      July 21, 2020 at 6:42 pm

      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!

      Reply
      • Renee says

        July 22, 2020 at 7:38 am

        Thank you, Marilou! I have the 8 qt IP, so the small ones will need to use less broth. Glad you loved it!

        Reply
    3. Violeta says

      November 04, 2020 at 3:30 pm

      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!!!

      Reply
      • Renee says

        November 04, 2020 at 5:16 pm

        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 🙂

        Reply
    4. Jennifer says

      November 05, 2020 at 10:25 am

      Could I use beef broth instead of water or should I maybe use chicken stock to keep broth clear?

      Reply
      • Renee says

        November 05, 2020 at 10:28 am

        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.

        Reply
    5. Jennifer says

      November 05, 2020 at 10:59 am

      Ok thank you for the reply. I’m going to make some this afternoon.

      Reply
    6. Sandra says

      November 28, 2020 at 6:13 pm

      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!

      Reply
      • Renee says

        November 29, 2020 at 4:10 pm

        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 🙂

        Reply
    7. Nina says

      January 10, 2021 at 9:37 am

      This was so delicious! I made mine with boneless chuck steak and lots of veggies.

      Reply
      • Renee says

        January 10, 2021 at 12:34 pm

        So happy you enjoyed it, Nina! Thank you for the rating and review, I appreciate it 🙂

        Reply
    8. Maria Alvarado says

      January 20, 2021 at 5:14 pm

      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!

      Reply
      • Renee says

        January 20, 2021 at 7:19 pm

        What a special memory!! Thank you for sharing and so happy you enjoyed it 🙂

        Reply
    9. J M says

      January 23, 2021 at 9:20 pm

      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!!!

      Reply
      • Renee says

        January 24, 2021 at 11:41 am

        I'm so glad you enjoyed the caldo! Yes, cold weather is perfect time to enjoy it. Thank you for the rating and review 🙂

        Reply
    10. Wendy Bowen Morris says

      April 01, 2021 at 4:13 pm

      Can I use frozen beef bones and frozen stew meat? I am excited to try this!
      Wendy

      Reply
      • Renee says

        April 01, 2021 at 4:17 pm

        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!

        Reply
    11. Theresa Aguilera says

      October 10, 2021 at 9:49 pm

      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..

      Reply
      • Renee says

        October 11, 2021 at 8:42 am

        Thank you, Theresa! I'm so happy you and your family enjoyed the caldo!

        Reply
    12. Nin says

      October 14, 2021 at 6:22 pm

      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!

      Reply
      • Renee says

        October 15, 2021 at 6:53 am

        I'm so glad you enjoyed it!

        Reply
    13. Greta Hernandez says

      January 25, 2022 at 5:31 pm

      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!

      Reply
      • Renee says

        January 26, 2022 at 2:25 pm

        So glad you guys enjoyed it! Hope your hubby recovers quickly!

        Reply
    14. Livi says

      November 18, 2022 at 1:43 pm

      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??

      Reply
      • Renee says

        November 18, 2022 at 2:44 pm

        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.

        Reply
    15. Sindy says

      December 02, 2022 at 4:39 pm

      First time making this and it is soo delicious….I love it. Definitely going in my cook book. Thank you for sharing!!!

      Reply
      • Renee says

        December 02, 2022 at 6:07 pm

        So glad you enjoyed it!

        Reply
    16. Mark G says

      February 20, 2023 at 9:08 am

      If I decided to use beef shank instead of chuck, would i need to alter the cook time for the meat?

      Reply
      • Renee says

        February 20, 2023 at 9:42 am

        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.

        Reply

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