Caldo de Res is a Mexican Beef Soup loaded with big chunks of vegetables and can easily be made in the Instant Pot.
There's just something about a good hearty soup that warms your soul. While some soups like Sopa de Lentejas are best served as an accompaniment, Caldo de Res and Caldo de pollo are definitely a meal on it's own.
These soups are similar and filled with thick chunks of vegetables and meat, making them a hearty nutritious soup.
What kind of Beef to use?
Traditionally Caldo de Res is made with Beef Shank, which has a bone in the center of the cut, and requires to be cooked low and slow or in a pressure cooker. Most American supermarkets do not have this cut of beef in stock, but you can find it in hispanic and ethnic markets.
For this recipe I wanted to make it easier and used chuck roast, along with a beef bone to flavor the broth. The bone is used to help flavor the broth as well as immune boosting properties.
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.
Don't be discouraged if you can't get your hands on beef bones or bone in beef chuck roast. I've made it without bones and it's still delicious!
Instant Pot Caldo de Res
After making Caldo de Res multiple times in both the instant pot and stove top, I can say my preferred method is the instant pot. The pressure cooker delivers a very tender beef that just melts in your mouth.
And 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 enjoy this soup using the stove top method and it really only takes a few more minutes of cooking compared to the IP.
Simmer the beef, bones, onion, and garlic for 45 min- 1 hour, or until the beef is tender. Remove the onion and garlic, skim off the fat, and add the vegetables. Then bring back to a boil for another 15 minutes until the vegetables are tender.
Taste the soup and see if additional salt is needed. Serve Caldo de Res with a squeeze of lime, cilantro, and if you like hot sauce on top.
Click on the image to Watch the full YouTube Video Here:
Looking for a Chicken Version? Try Caldo de Pollo
Did you make this recipe? Leave a comment and star rating below. I appreciate it!
Instant Pot Caldo de Res- Mexican Beef Soup
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 Tbsp 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
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Nina says
Can you make this recipe with chicken instead of beef?
Renee says
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!
Renee says
Thank you, Marilou! I have the 8 qt IP, so the small ones will need to use less broth. Glad you loved it!
Violeta says
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!!!
Renee says
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 🙂
Jennifer says
Could I use beef broth instead of water or should I maybe use chicken stock to keep broth clear?
Renee says
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.
Jennifer says
Ok thank you for the reply. I’m going to make some this afternoon.
Sandra says
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!
Renee says
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 🙂
Nina says
This was so delicious! I made mine with boneless chuck steak and lots of veggies.
Renee says
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!
Renee says
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!!!
Renee says
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!
Wendy
Renee says
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!