Caldo de Res Mexican Beef Soup with Corn, Carrots, Zucchini, Green Beans, and Potatoes. ThaiCaliente.com

Instant Pot Caldo de Res- Mexican Beef Soup

Caldo de Res is a Mexican Beef Soup with big chunks of vegetables and can be made easily in the Instant Pot

Keyword Caldo de Res
Author Renee Fuentes

Ingredients

  • 2 lbs Chuck Roast Cut into chunks. Use either Bone-In, or add Beef Bones.
  • 1/2 White Onion Leave halved
  • 4 Garlic Cloves Whole
  • 10 Cups Water
  • 1 Tbsp Salt Have more on hand
  • 2 Potatoes Cut into chunks
  • 3 Carrots Sliced into 3 in pieces
  • 2 Zuchinnis Sliced into 3 in pieces
  • 1 Cup Green Beans Whole
  • 1/3 Head of Cabbage Cut into quarters
  • 2 Cobs of Corn Halved
  • Tortillas, Limes, Cilantro, and Hot Sauce for serving

Instructions

Instant Pot:

  1. Place cut Chuck Roast and bone into instant pot with, 1/2 onion, garlic cloves, water, and salt. Place lid, have valve on sealing and set timer on high pressure for 30 minutes.  Release pressure after timer goes off, remove onion, and skim off any fat from the top.

  2. Add all the vegetables into the soup and set timer on high pressure for 5 minutes. Release pressure, taste broth, and see if additional salt is needed.

Stove Top:

  1. Place cut Chuck Roast and bone into a large pot with, 1/2 onion, garlic cloves, water, and salt. Bring to a boil, then allow to simmer for about 45 minutes, or until the beef is tender.  Remove onion, 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.