Instant Pot Caldo de Res: Quick and Flavorful Mexican Beef Soup
Experience the comforting taste of Caldo de Res in a fraction of the time with this easy Instant Pot recipe. Tender chunks of beef, vibrant vegetables, and hearty broth come together to create a traditional Mexican beef soup perfect for family dinners or cozy nights at home.
Yield: 8 Servings
Calories: 320kcal
Equipment
- Instant Pot
Materials
- 2 pounds chuck roast cut into chunks (you can use beef bones, bone-in pieces, or beef shanks)
- ½ white onion kept in two halves
- 4 whole garlic cloves
- 10 cups water
- 1 tablespoon salt or use beef bouillon; adjust once you taste the broth
- 2 russet potatoes peeled and cut into chunks
- 3 carrots sliced into pieces about 3 inches long
- 2 zucchini or Mexican squash cut into 3-inch sections
- 1 cup green beans ends trimmed
- ½ head of cabbage quartered
- 2 ears of corn cut into halves or thirds
- Tortillas cooked rice, limes, and hot sauce for serving
Instructions
- Instant Pot Method
- Add the chuck roast chunks and bones to 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. Program the pot on high pressure for 30 minutes.
- Once the timer finishes, perform a careful pressure release—hot steam will escape, so be cautious. Remove and discard the onion and garlic. Skim off any excess fat on the surface or around the edges. Taste the beef; if it still isn’t tender enough, cook for an additional 10 minutes under high pressure.
- Stir in all the prepared vegetables. If the liquid goes beyond the Instant Pot’s maximum fill line, carefully ladle some out. Reseal the lid and set high pressure for 3 minutes.
- Perform a careful pressure release again. Sample the broth and add extra salt if desired. Serve the soup with fresh lime juice, warm tortillas, fluffy rice, and spicy hot sauce as toppings or sides.
- Cook Time (Instant Pot)35 to 40 minutes total (includes time to build and release pressure)
- Stovetop Method
- In a large pot, place the chuck roast pieces and bone, along with the half onion, garlic cloves, water, and salt or beef bouillon. Heat until it comes to a boil, then reduce the heat to simmer gently for about 1 hour or until the beef becomes tender. Remove the onion, garlic, and skim off any accumulated fat.
- Stir all the vegetables into the soup and raise the heat until it returns to a boil. Let it cook for about 15 minutes or until the vegetables soften. Taste the broth and adjust the salt as needed. Serve each bowl with fresh lime juice, tortillas, rice, and, if you prefer, a splash of hot sauce.
- Cook Time (Stovetop)About 1 hour 15 minutes
Video
Notes
Notes
• Traditionally, caldo de res uses beef shanks (known as chamorro de res), usually found at Hispanic or specialty markets. I often use this cut in my Barbacoa recipe.
• I’ve also tried this soup with chuck roast and adding extra beef bones from the butcher. If you can’t locate beef bones, you can save the bone from a T-bone steak or substitute 1 cup of store-bought beef bone broth.
• If you don’t plan to serve immediately, cover the pot and keep it warm until you’re ready to enjoy.
• Leftover caldo de res stays good for up to three days. Note that vegetables in the soup may become softer over time. If you want to keep some crispness, store the broth and meat separate from the vegetables. It can also help to remove the corn kernels from the cob for easier storage.
• Traditionally, caldo de res uses beef shanks (known as chamorro de res), usually found at Hispanic or specialty markets. I often use this cut in my Barbacoa recipe.
• I’ve also tried this soup with chuck roast and adding extra beef bones from the butcher. If you can’t locate beef bones, you can save the bone from a T-bone steak or substitute 1 cup of store-bought beef bone broth.
• If you don’t plan to serve immediately, cover the pot and keep it warm until you’re ready to enjoy.
• Leftover caldo de res stays good for up to three days. Note that vegetables in the soup may become softer over time. If you want to keep some crispness, store the broth and meat separate from the vegetables. It can also help to remove the corn kernels from the cob for easier storage.