Instant Pot Caldo De Res (Beef Soup)

Hola! Today we're putting a modern spin on the classic Mexican comfort food, Caldo de Res. This is not your typical or traditional Caldo de Res. We're taking the traditional recipe and giving it an Instant Pot makeover, with a hearty twist featuring chuck roast and a medley of vibrant veggies.

Affiliate Disclosure This article contains affiliate links, meaning that I will make a small commission at no additional cost to you. This helps me maintain the website and support the work that I do. As always, I value full transparency & only work with brands I love, trust or recommend to friends and family. All opinions remain my own.

This Instant Pot Caldo de Res recipe is a sentimental favorite of mine. As a proud Mexicana, caldos have played a vital role in our family meals, serving as a heartfelt link to my heritage. Beyond the array of ingredients, it's a ladleful of cherished memories, a taste of our shared heritage and a tribute to the man who shared my love for caldos – mi padre (my father).

What is Caldo De Res?

Caldo de Res is a hearty Mexican beef soup that translates to "beef broth" in English. It's a comforting and flavorful dish that typically features chunks of beef (such as shank or chuck), a variety of vegetables like carrots, potatoes, chayote (known as vegetable pear), zucchini, and corn on the cob, along with aromatic herbs and spices. The broth is often seasoned with a blend of herbs and spices, creating a savory and satisfying flavor profile. Caldo de Res is a beloved traditional dish enjoyed in Mexican households, especially during cooler weather, and it's known for its nourishing qualities and rich taste. From this Latina Health Coach's perspective, this is the perfect warm balance of micro and macronutrients with a good amount of protein to support overall health, foster sustained energy, and promote a satisfying, nourishing meal.

Caldo De Res Ingredients

  • Grass-Fed Chuck Roast: This brings the robust beefy goodness to the caldo. For this recipe I used chuck roast but traditionally, beef shank is what is used and what I recommend or prefer. For those seeking an extra touch of richness, the beef shank is a wonderful addition. The beef shank contains a good amount of connective tissue and marrow, which contributes rich flavors and nutrients to the broth as it simmers. This helps create a more robust and savory base for the soup.
  • Zucchinis and Yellow Squashes: These vibrant vegetables bring a touch of freshness to the caldo, harmonizing with the heartiness of the meat. They add a burst of color and brightness to each spoonful, creating a delightful contrast in texture
  • Carrots: The sweet, earthy flavor of carrots complements the savory broth, and their vibrant orange hue adds a pop of color to the dish. You can use rainbow carrots for the extra phytonutrients.
  • Garbanzo Beans: Drained, these little powerhouses of protein and fiber bring a delightful nuttiness and a satisfying bite to the caldo. I like the Eden Organic Garbanzo Beans
  • Onion: You can use a yellow onion. I used a red onion to add more color. The onion forms the aromatic base of the dish, releasing its sweet notes into the broth.
  • Bone Broth or Filtered Water: The foundation of any good caldo is a flavorful liquid. Whether you opt for bone broth or filtered water, it's the canvas upon which the other ingredients dance.
  • Cilantro: I like to add the cilantro while everything is cooking because it brings more flavor to the dish but you can also use fresh cilantro as the finishing touch. Cilantro provides a burst of brightness and a nod to traditional Mexican herbs.
  • Garlic & Herb Seasoning: This is optional but I used the Garlic & Herb seasoning from Mountain Rose Herbs. Feel free to add any seasoning you would like for your caldo that uses real ingredients that come from nature.
  • Salt: I like to use Redmond Salt when I cook. It's unrefined and has more minerals.
  • Other ingredients that will compliment the caldo de res are pre-chopped corn on the cob, potaotes, and chayote which is basically a pear-shaped vegetable that belongs to the gourd family. Also known as vegetable pear, mirliton, or choko, chayote has a mild and crisp texture, similar to a cucumber or zucchini. It is commonly used in various cuisines, including Mexican, Latin American, and Southeast Asian.

How To Make Caldo De Res On The Instant Pot

I have an 8 quart instant pot so make sure you adjust to the size of your Instant Pot.

Begin by cutting the meat into bite-sized pieces, then load them into the Instant Pot. Follow with a chopped colorful medley of veggies, including carrots, zucchini, yellow squash, and onions. You can add the garbanzo beans now or later since they are cooked. I prefer to simplify things in the kitchen, so I personally added all the ingredients to the Instant Pot at once. Add your seasonings and cilantro (again optional if you want to add the cilantro now or later to garnish), then fill it to the max line with either grass-fed bone broth or filtered water. Cook on normal high pressure for 7 minutes, then release the pressure. If you do not like your vegetables super soft, I recommend waiting to add them until the meat is cooked first. For those seeking a veggie crunch, here's the slight alteration: cook the meat first with water, salt, and onion, reducing the liquid to 3/4 of the pot to accommodate the veggies afterward. Cook the meat with salt, onions and water/broth on normal high pressure for 5 minutes. Release, then add the veggies and check if you need to add more water to the fill line. Pressure cook for another 3-4 minutes on normal high pressure.

Serving Caldo De Res

Serve warm in a bowl and garnish with cilantro and fresh squeezed lime. You can also add slices of avocado to add some healthy fats. Whether it's a cozy family dinner or a gathering with friends, serving Caldo de Res is about creating a connection to the rich tapestry of Mexican flavors and the joy of shared moments. ¡Buen provecho!

Instant Pot Caldo De Res

Karla Sanchez
Servings 6

Equipment

  • 8 quart Instant Pot

Ingredients  

  • 2.5- 3lbs chuck roast
  • 3 zucchinis
  • 2 yellow squashes
  • 6 carrots
  • 1 tbsp Mexican seasoning (from Mountain Rose Herbs)
  • 1 tbsp Garlic & Herb seasoning (from Mountain Rose Herbs)
  • 1 tbsp salt
  • 1 bunch chopped cilantro
  • 1 can garbanzo beans
  • 1/2 onion
  • water or bone broth

Instructions 

  • Begin by cutting the meat into bite-sized pieces, then load them into the Instant Pot
  • Add all the chopped colorful veggies, including carrots, zucchini, yellow squash, and onions. You can add the garbanzo beans now or later since they are cooked. You can also add the cilantro now or later to garnish. I added everything together
  • Add your seasonings
  • Mix everything together, then fill it to the max line with either grass-fed bone broth or filtered water
  • Cook on normal high pressure for 7 minutes, then release the pressure

Notes

If you do not like your vegetables super soft, I recommend waiting to add them until the meat is cooked first. If you want a veggie crunch, here's the slight alteration: cook the meat first with water, salt, and onion, reducing the liquid to 3/4 of the pot to accommodate the veggies afterward. Cook on normal high pressure for 5 minutes, then add the veggies. Check to see if you need more water or bone broth to fill the max line. Pressure cook for another 3-4 minutes on normal high pressure.
Keyword beef broth, beef strew, broths, caldo de res, caldos

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating