Instant Pot Caldo de Res
Ingredients
- 2 lbchuck roast
cut into chunks. use either bone-in, add beef bones, or use beef shanks.
- ½white onion
leave halved
- 4garlic cloves
whole
- 10 cwater
- 1 tbspsalt
or you can add beef bouillon. taste broth after meat is cooked and add more salt if needed.
- 2russet potatoes
peeled and cut into chunks
- 3carrots
sliced into 3 in pieces
- 2zucchinis
or mexican squash, sliced into 3 in pieces
- 1 cgreen beans
whole and ends trimmed
- ½ headcabbage
cut into quarters
- 2corn on the cob
cut into half or thirds
- tortillas
rice, limes, or hot sauce for serving
Directions
Instant pot:
- 1
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.
- 2
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.
- 3
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:
- 1
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.
- 2
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 hot sauce on top.
Instant Pot Caldo de Res
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About this Recipe
Craving a hearty, comforting bowl of authentic Mexican beef soup that tastes like it simmered all day, but comes together much faster? This Instant Pot Caldo de Res recipe is your answer, delivering rich flavors and tender vegetables with modern convenience.
This recipe works wonders by leveraging the Instant Pot to create incredibly tender chuck roast and a deeply flavorful broth in a fraction of the traditional time. The pressure cooker method ensures the beef becomes fall-apart tender while infusing the water with all the savory essence, setting it apart from lighter, less robust versions.
What you'll experience is a profoundly satisfying Mexican Beef Soup, brimming with large, comforting chunks of vegetables like potatoes, carrots, zucchini, green beans, cabbage, and corn. The tender beef melts in your mouth, complemented by the vibrant, sweet notes from the cooked vegetables. The broth is savory and robust, perfect for warming you from the inside out, making this a truly restorative main course.
Customizing your Caldo de Res is easy. You can easily swap the chuck roast for bone-in beef shanks or add extra beef bones for an even richer broth. For seasoning, you can adjust the salt to taste, or for a deeper umami, substitute with beef bouillon after the meat is cooked. Don't have zucchini? Mexican squash works beautifully.
Serve this wonderful Caldo de Res piping hot, accompanied by warm tortillas or fluffy rice to soak up the delicious broth. A squeeze of fresh lime juice and a dash of your favorite hot sauce will brighten every spoonful, making it ideal for a comforting family dinner.