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Instant Pot Caldo De Res- Mexican Beef Soup

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Caldo de Res is a Mexican Beef Soup loaded with chunks of vegetables and beef in an immune boosting broth. I prefer 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.

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. I also suggest asking the butcher counter, sometimes they may have beef shank or extra beef bones in the back.

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.

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. Just make sure to adjust the salt after the meat is cooked.

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. For more flavor you can reduce the salt and add beef bouillon. Fill the instant pot 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 3 minutes on high pressure. Release the pressure carefully after the timer goes off, preferably under your hood and use 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, garlic, and salt or beef bouillon. Simmer for 1 hour. After this time see if the beef is tender, if not continue simmering until meat is tender.

Mexican beef soup with vegetables 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 caldo de res hot with a side of Arroz Rojo, Corn Tortillas, and a squeeze of lime. 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.

My family enjoys making tacos from the meat then dipping it in the broth, you have to try it this way!

Looking for a Chicken Version? Try Caldo de Pollo

More Mexican Soups:

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

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.
5 from 12 votes
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8



  • 2 pounds Chuck Roast Cut into chunks. Use either Bone-In, add Beef Bones, or use Beef Shanks.
  • ½ White Onion Leave halved
  • 4 Garlic Cloves Whole
  • 10 Cups Water
  • 1 tablespoon Salt or you can add beef bouillon. Taste broth after meat is cooked and add more salt if needed.
  • 2 Russet Potatoes Peeled and cut into chunks
  • 3 Carrots Sliced into 3 in pieces
  • 2 Zucchinis or Mexican Squash, Sliced into 3 in pieces
  • 1 Cup Green Beans Whole and ends trimmed
  • ½ Head of Cabbage Cut into quarters
  • 2 Corn on the Cob Cut into half or thirds
  • Tortillas, Rice, Limes, and Hot Sauce for serving


Instant Pot:

  • Place cut Chuck Roast and bones into the instant pot with, 1/2 onion, garlic cloves, water, and salt or beef bouillon. Place the lid on and turn the valve on sealing. Set the timer on high pressure for 30 minutes.
  • Release pressure after the timer goes off, there will be a lot of steam, so be careful. 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 it for another 10 minutes.
  • Add all the vegetables into the soup. If the liquid goes above the max fill line, then remove some liquid. Set the timer for 3 minutes on high pressure.
    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, rice, corn tortillas, and if you like hot sauce on top.

Stove Top:

  • Place cut Chuck Roast and bone into a large pot with, 1/2 onion, garlic cloves, water, and salt or beef bouillon. Bring to a boil, then allow to simmer for 1 hour or longer, until the beef is tender.  Remove onion, and garlic, 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, rice, corn tortillas, and if you like hot sauce on top.



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).
If you are not planning on serving the soup right away then place lid back on and select ‘keep warm’, until ready to serve.
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.


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
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  1. 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!

  2. 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!!!

    1. 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 🙂

    1. 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.

  3. 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!

  4. 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!

  5. 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!!!

    1. 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!

  6. 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..

  7. 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!

  8. 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!

  9. 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??

    1. 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.

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

    1. 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.