Gringa Caldo de Res for the Instant Pot®

Caldo de Res is a popular Mexican beef soup that is found in many variations all over Mexico and this Instant Pot® version hits all the spots.

• Preparation Time: 25 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 25 mins
• Calories: 359 Calories

Ingredients

• 1 tablespoon butter
• 1 onion, chopped
• 2 carrots, sliced
• 1 teaspoon salt, divided
• 2 cups beef broth, divided
• 1 pound beef stew meat
• 2 russet potatoes, peeled and cubed
• 2 tablespoons adobo seasoning (such as Goya®), divided
• 1 teaspoon garlic granules, divided
• 4 cloves fresh garlic, minced
• 2 ears fresh corn, shucked, cut into 1-inch-thick slices
• 1 chayote squash - peeled, cored, and cubed
• 0.5 teaspoon freshly ground black pepper, divided
• 0.5 teaspoon ground cumin, divided
• 0.25 teaspoon ground coriander divided

Recipe Instructions

Step 1

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add butter once the pot is hot. Add beef and season with 1 tablespoon adobo seasoning, 1/2 teaspoon garlic granules, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon cumin, and 1/8 teaspoon coriander. Cook until beef is browned on all sides, 5 to 8 minutes. Add fresh minced garlic and cook until fragrant, about 1 minute. Pour 1 cup beef broth into the pot and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Cancel Saute mode.

Step 2

Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.

Step 3

Release pressure using the natural-release method according to manufacturer's instructions, about 25 minutes. Quick-release the remaining pressure for 5 minutes. Unlock and remove the lid.

Step 4

Stir in potatoes, corn, carrots, chayote squash, and onion. Pour in remaining 1 cup beef broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.

Step 5

Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes. Quick-release the remaining pressure for 5 minutes. Unlock and remove the lid. Add remaining 1 tablespoon adobo seasoning, 1/2 teaspoon garlic granules, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon cumin, and 1/8 teaspoon coriander to taste.