Instant Pot Caldo de Res
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.
Ingredients
- 2 poundschuck roast (cut into chunks. use either bone-in, add beef bones, or use beef shanks.)
- ½white onion (leave halved)
- 4garlic cloves (whole)
- 10 cupswater
- 1 tablespoonsalt (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 cupgreen 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.