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Instant Pot Caldo de Res Recipe

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This classic Mexican Caldo de Res recipe provides a rich and hearty beef soup filled with tender chuck roast and a medley of fresh vegetables, all cooked to perfection in an Instant Pot or on the stovetop. Perfectly seasoned and served with traditional accompaniments like tortillas, rice, and lime, this comforting soup is ideal for family meals and gatherings, delivering warmth and authentic flavor in every spoonful.

  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings

Ingredients

Beef and Broth

  • 2 pounds Chuck Roast, cut into chunks (Bone-In preferred, or add beef bones or beef shanks)
  • ½ White Onion, halved
  • 4 Garlic Cloves, whole
  • 10 cups Water
  • 1 tablespoon Salt (or beef bouillon as alternative)

Vegetables

  • 2 Russet Potatoes, peeled and cut into chunks
  • 3 Carrots, sliced into 3-inch pieces
  • 2 Zucchinis (or Mexican squash), sliced into 3-inch pieces
  • 1 cup Green Beans, whole and trimmed
  • ½ Head of Cabbage, cut into quarters
  • 2 Corn on the Cob, cut into halves or thirds

For Serving

  • Tortillas
  • Rice
  • Limes
  • Hot Sauce

Instructions

  1. Prepare Meat and Broth: Place the chuck roast chunks and bones into the Instant Pot along with the halved onion, whole garlic cloves, water, and salt or beef bouillon. Secure the lid and set the valve to sealing. Cook on high pressure for 30 minutes to extract rich flavors and tenderize the beef.
  2. Release Pressure and Check Tenderness: Carefully release the pressure; be cautious of the steam. Remove the onion and garlic cloves and skim off any fat and residue from the broth’s surface. Test a piece of beef to confirm tenderness; if needed, cook for an additional 10 minutes under high pressure.
  3. Add Vegetables and Cook: Add the prepared potatoes, carrots, zucchinis, green beans, cabbage, and corn into the pot. Ensure the liquid does not exceed the maximum fill line; remove some if necessary. Seal the lid again and cook on high pressure for 3 minutes to perfectly cook the vegetables.
  4. Final Seasoning and Serving: Carefully release the pressure once more. Taste the broth and adjust salt as needed. Serve the caldo de res hot with fresh lime wedges, warm corn tortillas, cooked rice, and a dash of hot sauce if desired.
  5. Alternative Stove Top Method – Prepare Meat and Broth: In a large pot, combine the chuck roast chunks and bones with half the onion, whole garlic cloves, water, and salt or beef bouillon. Bring to a rolling boil, then reduce heat to simmer. Cook for about 1 hour or until the beef is tender.
  6. Remove Aromatics and Skim Fat: Once the beef is tender, remove the onion and garlic from the pot. Skim off any fat accumulating on the surface to keep the broth clean and flavorful.
  7. Add Vegetables and Simmer: Add all the prepared vegetables to the pot. Bring the soup back to a boil, then reduce heat and simmer for 15 minutes or until the vegetables are tender.
  8. Finish and Serve: Taste the soup and add more salt if needed. Serve hot, accompanied by lime wedges, corn tortillas, rice, and hot sauce to enhance the traditional flavors.

Notes

  • Bone-In chuck roast or beef bones improve the depth of flavor in the broth.
  • Be cautious when releasing pressure as the steam can be very hot.
  • If the broth liquid exceeds the Instant Pot’s max fill line after adding vegetables, remove excess to avoid overflow.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 3 months.
  • Serve with traditional Mexican sides like rice, tortillas, lime wedges, and hot sauce for authenticity.
  • Adjust vegetable types or amounts based on personal preference or seasonal availability.
  • Author: Monica
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: Mexican

Find it online: https://monicarecipes.com/instant-pot-caldo-de-res-recipe/