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.
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Looking for a Chicken Version? Try Caldo de Pollo
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Instant Pot Caldo de Res- Mexican Beef Soup
- Instant Pot
- 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
- 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.
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