Instant Pot

Mexican Caldo De Res is a traditional Mexican beef soup that is traditionally made in the Mexican state of Oaxaca, but is now very popular in other countries. The main ingredients are dried beef, tomatoes, onions, carrots, garlic, dried oregano, and salt. It is also called Caldo De Res, Caldo De Carne, Caldo De Res, Caldo De Res, Caldo De Carne, Carne Caldo, Carne Caldo, Carne Caldo De Res, Carne Caldo De Res, Carne Caldo De Res, Carne Caldo De Res, Carne Caldo De Res, Carne Caldo De Res, Carne Caldo De Res, Caldo De Res

Beef and chicken are staples of Mexico’s cuisine, and in some places, a major part of the diet. It’s common to eat a pound or more of the meat in a single meal, and it’s common to do so in a cheap, mass-produced way. At least, it’s common to eat it that way in the U.S. Here’s the problem. When we eat cattle, we eat them whole, and the way we get them in the U.S. is through a process called “rendering”.

Caldo de Res is a Mexican beef soup with large pieces of vegetables that is simple to prepare in the Instant Pot.

There’s something about a nice hearty soup that makes your soul feel better. While certain soups, such as Sopa de Lentejas, are better served as a side dish, Caldo de Res and Caldo de Pollo are whole meals in themselves. 

These soups are similar in that they are packed with large pieces of vegetables and meat, giving them a filling and healthy meal.

View of corn, beef, and carrots in a white bowl with cilantro on the side.

What kind of beef should I use?

Caldo de Res is traditionally prepared using Beef Shank, which contains a bone in the middle and has be cooked low and slow or in a pressure cooker. This cut of beef is not available in most American supermarkets, although it may be found at hispanic and ethnic stores.

I wanted to keep this dish as simple as possible, so I used chuck roast and a cow bone to flavor the broth. The bone adds flavor to the soup and has anti-inflammatory effects.

T-bone steaks were on sale at my grocery store when I originally published this recipe, so I used the flesh for a steak salad and kept the bone for the soup.

Don’t be disheartened if you can’t find beef bones or a bone in a beef chuck roast. I’ve cooked it without the bones, and it’s still tasty!

Overhead view of caldo de res in a white bowl, with cilantro and lime on the side.

Caldo de Res en el Instant Pot

After preparing Caldo de Res in both the instant pot and on the stove, I’ve decided that the instant pot is my favorite technique. The meat from the pressure cooker is very tender and melts in your mouth.

If your beef is still not tender after 30 minutes, grill it for another 10 minutes.

After the meat has finished cooking, the veggies will be cooked for the second time. Place the lid back on and choose ‘keep warm’ until ready to serve if you are not serving the caldo de res straight away.

Caldo de res in a white bowl with large chunks for beef and veggies.

In the instant pot, combine the corn, potatoes, carrots, zucchini, green beans, and cabbage. Remove some liquid if the liquid level rises over the maximum fill line.

Set the timer for 5 minutes if you want extremely soft veggies, or 3 minutes if you still want some crunch.

After the timer goes off, gently release the pressure by moving the valve to venting with the end of a spatula, ideally beneath your hood.

Method on the Stovetop

You can still enjoy this soup on the stovetop, and it just takes a few minutes longer to prepare than in the Instant Pot.

Cook for 45 minutes to an hour, or until the meat is cooked, with the bones, onion, and garlic. Remove the onion and garlic before adding the veggies and skimming off the fat. Return to a boil for a further 15 minutes, or until the veggies are tender.

Taste the soup to determine if it needs any more salt. Serve with a squeeze of lime, cilantro, and, if desired, spicy sauce on top of Caldo de Res.

To see the entire YouTube video, please click on the image:

Test overlay on bowl of soup saying, 'Caldo de res, Mexican Beef Soup'.

Are you looking for a chicken-based version? Caldo de Pollo is a delicious dish to try.

Have you tried this recipe yet? Please leave a remark and a star rating in the box below. I really appreciate it!

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

Caldo de Res- Mexican Beef Soup in an Instant Pot

Renee Fuentes is a model and actress.

Caldo de Res is a Mexican beef soup with large vegetable pieces that can be prepared quickly in the Instant Pot or on the stovetop.

15-minute prep time

1 hour 15 minutes to cook

Course Description:

Mexican cuisine

Instructions 

Using an Instant Pot:

  • Place 12 onion, garlic cloves, water, and salt in an instant pot with chopped Chuck Roast and bone. Place the lid on top, close the valve, and set the timer for 30 minutes on high pressure. After the timer goes off, release the pressure gently, ideally beneath your kitchen hood, since there will be a lot of steam. Remove the onion and garlic cloves, as well as any fat from the top and residue on the pot’s edges. If the meat isn’t tender enough, cook for an additional 10 minutes.

  • Place the cover back on and choose ‘keep warm’ until ready to serve if you are not serving the soup straight away.

  • In a large mixing bowl, combine all of the veggies. Remove some liquid if the liquid level rises over the maximum fill line. Set the timer for 5 minutes if you want extremely soft veggies, or 3 minutes if you want some crunch. Release the pressure slowly and gently, since there will be a lot of steam. Taste the broth to determine if it needs more salt. Serve with a squeeze of lime, cilantro, and spicy sauce on top if desired.

Top of the stove:

  • In a large saucepan, combine the chopped Chuck Roast, bone, 12 onion, garlic cloves, water, and salt. Bring to a boil, then reduce to a low heat and continue to cook for 45 minutes, or until the meat is cooked. Remove the onion and any excess fat from the surface.

  • Bring the soup back to a boil, then reduce to a low heat and simmer for 15 minutes, or until the veggies are soft. Taste the broth to determine if it needs more salt. Serve with a squeeze of lime, cilantro, and spicy sauce on top if desired.

Notes

If you can’t locate Beef bones, a bone from a T bone steak will suffice, and the steak may be saved for another dinner. Alternatively, omit the beef bones and use boneless chuck roast instead.

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This is a Mexican beef soup recipe that uses Instant Pot pressure cooker, that has been tested and found to work, although I made a few changes for my desired results. Though this is a slightly modified version of my mom’s recipe, this pressure cooker Mexican beef soup recipe is amazing.. Read more about caldo de costilla instant pot and let us know what you think.

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