Instant Pot Caldo De Res- Mexican Beef Soup

Caldo de Res is a hearty Mexican beef soup loaded with tender beef and vegetables in a flavorful broth. I prefer making it in the Instant Pot because the beef becomes incredibly tender in much less time, but I’ve included the traditional stovetop method too.

Reader Maria 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!”★★★★★

While soups like Sopa de Lentejas and Sopa de Fideo are often served as an accompaniment, Caldo de Res and Caldo de Pollo are hearty enough to be a meal on their own.

Ingredients

• Beef – Beef shank, or chamorro de res, is the traditional choice for Caldo de Res. If you can’t find it, chuck roast works well and becomes very tender in the Instant Pot.
• Beef Bones – Add extra richness and flavor to the broth. Ask the butcher counter if you don’t see them packaged at the store.
• Onion and Garlic – Simmer with the beef to flavor the broth.
• Corn – Cut corn on the cob into smaller pieces so it’s easy to serve in each bowl.
• Potatoes and Carrots – Add heartiness and become tender as they cook in the broth.
• Zucchini – Adds another layer of texture and cooks quickly during the second pressure-cooking cycle.
• Green Beans – Add color and texture to the soup.
• Cabbage – Cut into large pieces so it doesn’t become too soft while cooking.
• Salt or Beef Bouillon – Season the broth with salt, or use less salt and add beef bouillon for even more flavor.

What Kind of Beef Should I Use?

For an authentic Caldo de Res, use beef shank, or chamorro de res. This cut has a bone in the center surrounded by beef. You can see an example of this cut in my Barbacoa Recipe.

Beef shank isn’t always available at American supermarkets, but you can usually find it at Hispanic or ethnic markets. You can also ask the butcher counter since they may have beef shank or extra beef bones available.

To make this recipe more accessible, I’m using chuck roast with 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 bones for this soup.

If you can’t find beef bones, you can use prepared beef bone broth instead. Add 1 cup of beef bone broth along with the remaining water, then adjust the salt after the meat has cooked.

Instant Pot Method

Making Caldo de Res in the Instant Pot gives you tender beef that practically melts in your mouth. The beef and vegetables are cooked separately so the meat has enough time to become tender without overcooking the vegetables.

Stove Top Method

You can also make Caldo de Res on the stovetop, which is how I first learned to make it.

1. Cook the beef. Add the beef, beef bones, onion, garlic, and salt or beef bouillon to a large pot with the water. Bring to a boil, then reduce the heat and simmer for 1 hour.
2. Check the beef. After 1 hour, check if the beef is tender. If it isn’t, continue simmering until tender.
3. Prepare the broth. Remove the onion and garlic and skim excess fat from the broth.
4. Add the vegetables. Add the corn, potatoes, carrots, zucchini, green beans, and cabbage.
5. Finish the soup. Bring the soup back to a boil and cook for about 15 minutes, or until the vegetables are tender. Taste the broth and add additional salt if needed.

Tips and Notes

• Use beef shank when available. The bone and surrounding meat give traditional Caldo de Res plenty of flavor.
• Chuck roast is a great substitute. It becomes tender in the Instant Pot and is easier to find at most grocery stores.
• Cook the vegetables separately from the beef. They only need a few minutes under pressure and can become too soft if cooked for the entire time.
• Season at the end. Taste the finished broth before adding more salt, especially if you’re using beef bouillon or prepared bone broth.

Serving and Storing Caldo de Res

Serve Caldo de Res hot with Arroz Rojo, Corn Tortillas, and plenty of fresh lime. If you like your caldo spicy, add some Chile de Arbol Salsa.

My family also enjoys making tacos with the tender beef and dipping them into the broth. You have to try it this way!

Make Ahead and Storage

Caldo de Res can be made ahead and stored in an airtight container in the refrigerator for 2–3 days. For easier storage, slice the kernels off any leftover corn cobs before refrigerating.

Keep in mind that the vegetables will continue to soften as they sit in the broth. Reheat individual portions in the microwave or warm the soup on the stovetop until heated through.

Caldo de Res FAQs

More Mexican Soups