Caldo de Res- Mexican Beef Soup made in the Instant Pot
You’ve probably heard of the
Instant Pot ¯\_(ツ)_/¯But these simple & easy to follow recipes work with any pressure cooker! All pressure cookers work on the same, simple principle: Steam pressure.
Within the sealed pot, the steam builds up therein to a very high pressure, which helps food cook much faster than other traditional methods, such as with crock pots and or ovens!
Caldo de Res is a Mexican Beef Soup with big chunks of vegetables and can be made easily in the Instant Pot.
Printable Version:
https://thaicaliente.com/instant-pot-caldo-de-res-mexican-beef-soup/
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
1-2 Tbsp Salt, Have more on hand
2 Russet Potatoes cut into chunks
3 Carrots Sliced into 3 in pieces
2 Zucchinis Sliced into 3 in pieces
1 Cup Green Beans Whole
1/2 Head of Cabbage cut into quarters
2 Cobs of Corn Halved
Tortillas, Limes, Cilantro, and Hot Sauce for serving
Instructions
Instant Pot:
put cut Chuck Roast and bone into instant pot with, 1/2 onion, garlic cloves, water, and salt. put lid, have valve on sealing and set timer on high pressure for 30 minutes. Release pressure after timer goes off, there will be a lot of steam, do so carefully and preferably under your kitchen hood. Remove onion, garlic cloves, and skim off any fat from the top and residue on the sides of the pot.
If you are not planning on serving the soup right away then put lid back on and select ‘keep warm’, until ready to serve.
Add all the vegetables into the soup and set timer on high pressure for 5 minutes. Release pressure, again there will be lots of steam, do so carefully. Taste broth and see if additional salt is needed. Serve with a squeeze of lime, cilantro, and if you love hot sauce on top.
Stove Top:
put cut Chuck Roast and bone into a big pot with, 1/2 onion, garlic cloves, water, and salt. Bring to a boil, then allow to simmer for about 1-2 hours, or until the beef is tender. Remove onion, and skim off any fat from the top.
Add all the vegetables into the soup, bring back to a boil and cook for about 15 minutes or until vegetables are tender. Serve with a squeeze of lime, cilantro, and if you love hot sauce on top.
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