Instant Pot Caldo De Res- Mexican Beef Soup

Caldo de Res is a Mexican Beef Soup with big chunks of vegetables and can be made easily 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 own.  These soups are similar and filled with thick chunks of vegetables and meat, making them a healthy nutritious soup. Also perfect for when you’re sick or it’s a chilly night. I’ve made this soup on the stove top before and decided to try an instant pot version. Let’s just say I’m never going back! The meat turned out so tender, it just melts in you mouth! You do have to do 2 cook cycles so the vegetables don’t get too mushy. It ends up being about 45 min, that’s including the time it takes to get to pressure, so you save about 15 min from the stove top. But the tenderness of the meat is so worth doing it in the Instant Pot!Traditionally Caldo de Res is made with a bone in beef, like beef shank. But it’s harder to find bone in beef at large supermarkets, however they do have them in Mexican and Asian Markets. Instead I used chuck roast and the bone from a T-bone steak to flavor the broth. 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. It did a great job of flavoring the broth and the steak was a delicious lunch!Cozy up with a big bowl of Caldo de Res for a hearty and healthy soup.

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Instant Pot Caldo de Res- Mexican Beef Soup

Caldo de Res is a Mexican Beef Soup with big chunks of vegetables and can be made easily in the Instant Pot

Keyword Caldo de Res

Author Renee Fuentes

Ingredients

• 2 lbs Chuck Roast Cut into chunks. Use either Bone-In, or add Beef Bones.
• 1/2 White Onion Leave halved
• 4 Garlic Cloves Whole
• 10 Cups Water
• 1 Tbsp Salt Have more on hand
• 2 Potatoes Cut into chunks
• 3 Carrots Sliced into 3 in pieces
• 2 Zuchinnis Sliced into 3 in pieces
• 1 Cup Green Beans Whole
• 1/3 Head of Cabbage Cut into quarters
• 2 Cobs of Corn Halved
• Tortillas, Limes, Cilantro, and Hot Sauce for serving

Instructions

Instant Pot:

1. Place cut Chuck Roast and bone into instant pot with, 1/2 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, remove onion, and skim off any fat from the top.

2. Add all the vegetables into the soup and set timer on high pressure for 5 minutes. Release pressure, taste broth, and see if additional salt is needed.

Stove Top:

1. Place cut Chuck Roast and bone into a large pot with, 1/2 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.

2. Add all the vegetables into the soup, bring back to a boil and cook for about 15 minutes or until vegetables are tender.