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I've been perfecting my Instant Pot caldo de res for years, and this recipe's a winner. Trust me, nothing beats sinking into a steaming bowl of this hearty Mexican beef soup after a long day. Rich, tender beef shank swimming in savory broth alongside chunky vegetables - it's comfort in a bowl. Best part? Your pressure cooker does most of the work, letting you kick back while mouthwatering aromas fill your kitchen. Ready to dive in? Let's get cooking!
Ingredients for Delicious Caldo de Res
- Beef shank: Adds rich flavor and tenderness to the soup, creating a hearty base for the caldo de res.
- Onion: Provides a savory sweetness and depth of flavor to the broth, enhancing the overall taste of the dish.
- Garlic: Infuses a delicious aroma and robust flavor into the soup, elevating the taste profile of the caldo de res.
- Carrots: Bring a touch of natural sweetness and vibrant color to the soup, adding texture and nutrients to the dish.
- Potatoes: Add a comforting and hearty element to the soup, contributing to its thickness and overall heartiness.
- Corn: Offers a subtle sweetness and crunch to the caldo de res, complementing the other ingredients in the soup.
- Zucchini: Introduces a fresh and light element to the soup, balancing out the richness of the meat and broth.
- Tomato: Enhances the overall flavor profile of the soup with its natural acidity and sweetness, adding depth to the dish.
- Cumin: Infuses a warm and earthy flavor to the caldo de res, providing a hint of spice and complexity to the broth.
- Oregano: Adds a fragrant and herbaceous note to the soup, enhancing the overall aroma and taste of the caldo de res.
- Beef broth: Forms the flavorful base of the soup, providing richness and depth of flavor to the caldo de res.
- Cilantro: Offers a fresh and herbaceous garnish to the soup, adding a pop of color and a burst of freshness to the dish.
- Lime wedges: Provide a bright and citrusy finish to the caldo de res, balancing out the richness of the broth and meat.
Read more: Carne De Res Stew Recipe
Essential Tools for Making Caldo de Res in the Instant Pot
- Instant Pot: Speeds up cooking time and infuses flavors efficiently.
- Knife: Essential for cutting vegetables and meat into appropriate sizes for the dish.
Instant Pot Caldo de Res Recipe: Hearty & Flavorful
This Instant Pot Caldo de Res recipe is a hearty and flavorful Mexican beef soup, perfect for a comforting meal. It features tender beef shank, fresh vegetables, and aromatic spices, all cooked to perfection in an Instant Pot.
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Equipment
- Instant Pot
- Knife
- Cutting board
Ingredients:
Main Ingredients
- 2 lbs beef shank cut into pieces
- 1 onion chopped
- 3 cloves garlic minced
- 2 carrots sliced
- 2 potatoes diced
- 2 ears corn cut into chunks
- 1 zucchini sliced
- 1 tomato chopped
- 1 tsp cumin
- 1 tsp oregano
- to taste Salt and pepper
- 8 cups beef broth
- Cilantro for garnish
- Lime wedges for serving
Read more: Birria De Res Stew Recipe
Instructions:
- Season the beef shank with salt and pepper.
- Turn on the Instant Pot to sauté mode and brown the beef on all sides.
- Add the onion and garlic, sauté for a few minutes until fragrant.
- Add the carrots, potatoes, corn, zucchini, tomato, cumin, oregano, salt, and pepper.
- Pour in the beef broth and stir to combine.
- Close the Instant Pot lid and set to high pressure for 30 minutes.
- Once done, allow for a natural pressure release for 15 minutes.
- Open the lid, adjust seasoning if needed, and serve hot with cilantro and lime wedges.
Notes:
This recipe is perfect for a comforting meal, especially during colder months. Feel free to add more vegetables or adjust the spices to your liking.
Nutrition value:
Calories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 6gCholesterol: 90mgSodium: 1200mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 100mgIron: 4mg
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Tried this recipe?Let us know how it was!
Can You Make Caldo de Res Ahead of Time or Freeze It?
Make Ahead Instructions
- Cook the caldo de res as instructed and let it cool to room temperature.
- Transfer the soup to an airtight container and refrigerate for up to 3 days.
- Reheat on the stovetop or in the microwave before serving.
Freezing Instructions
- Prepare the caldo de res but leave out the potatoes and zucchini, as they can become mushy when frozen.
- Let the soup cool completely before transferring to freezer-safe containers, leaving room for expansion.
- Label the containers with the date and freeze for up to 3 months.
- Thaw in the refrigerator overnight before reheating on the stovetop.
Adding a splash of Worcestershire sauce to the caldo de res broth can enhance the umami flavor profile of the dish.
Common Questions About This Instant Pot Beef Soup Recipe
FAQ:
Can I use a different cut of beef for this caldo de res recipe?
Yes, you can use other cuts like beef chuck or beef brisket if you prefer.
How can I adjust the seasoning to suit my taste?
Feel free to taste and adjust the salt, pepper, cumin, and oregano as needed before serving.
Can I add other vegetables to this instant pot caldo de res?
Absolutely! You can customize it with vegetables like cabbage, chayote, or even bell peppers.
How long can I store the leftovers in the fridge?
Leftovers can be stored in an airtight container in the fridge for up to 3-4 days.
Can I freeze this caldo de res for later?
Yes, you can freeze it in a freezer-safe container for up to 3 months. Just thaw and reheat when ready to enjoy again.
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