Instant Pot Caldo de Res
Jump to RecipeCaldo de Res is a traditional Mexican beef soup known for its rich, gelatinous broth and deep, comforting flavors.
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The beef simmers slowly, releasing its natural richness and enhancing the broth’s depth. As the meat turns tender, a variety of fresh vegetables are added, bringing color, texture, and a natural sweetness.
Keep It Classic
As with many Mexican dishes, toppings play a key role in enhancing the flavor. For Caldo de Res, freshly chopped cilantro, diced onion, a squeeze of lime juice, and a touch of salsa bring everything together.
For me, no bowl of this Mexican soup is complete without a spoonful of Classic Salsa Macha—it adds just the right kick and takes the flavor to another level!
Ingredients
Beef shank is an affordable cut that becomes tender and flavorful with slow simmering. Short ribs, while pricier, offer a richer beefy flavor and become melt-in-your-mouth tender with long cooking. Mixing and matching these cuts lets you balance cost and flavor to meet your needs.
Aromatics are essential in bringing out the full depth of flavor in this dish. Ingredients like onion, garlic, and tomatoes form the base, while spices such as oregano, thyme, and cumin add warmth and complexity to the broth.
The vegetables add a perfect balance of texture and flavor, soaking up that savory broth. A Caldo de Res wouldn’t be one without them! It has to be said, and I said it. That means I’m confident in my veggie game! And with a few herbs, you’ll instantly fall in love.
How to Make Caldo de Res
Meat
Season both sides of the meat evenly with salt and pepper.
Instant pot – 8 qt
Select Sauté on High and set the time to 30 minutes—you can always add more time. Press START and heat 2 tablespoons of oil. Once the oil is hot, brown both sides of each piece of meat. Work in batches to avoid overcrowding. Remove all the meat from the pot once browned.
Keep the Sauté setting on, but reduce the heat to Low. Stir in the tomatoes and cook until they become juicy and soft, deglazing the browned bits. Add the tomato paste, oregano, thyme, cumin, cloves, and allspice. Toast for 1 minute.
Pour in the water, then press CANCEL. Add all the meat back into the pot, along with the garlic, onion, and bay leaf.
Cover and cook on High Pressure for 35 minutes. Allow a 10-minute Natural Pressure Release.
Once complete, Quick Release the remaining pressure. Press CANCEL and uncover.
Remove excess fat, loose bones, onion, and garlic. Season with salt to taste. Add the prepped vegetables and herbs.
Keep an eye on the max fill line and remove broth if needed—just keep it hot on the side. Cover and cook on High Pressure for 3 minutes, followed by a 5-minute Natural Pressure Release.
Once the pressure has released naturally, Quick Release any remaining pressure, press CANCEL, and uncover.
Serve topped with cilantro, onion, salsa, and a touch of lime juice. For additional accompaniments, consider serving with Mexican rice, corn tortillas, and queso fresco.
Recipe Video Tutorial
Below is my easy to follow video tutorial on how to make this Instant Pot Caldo de Res.
It will give you an additional in-depth knowledge and the visuals of the step-by-step process to enhance your understanding.
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Substitutions
This soup is made in countless ways across Mexico, with each region adding its own unique touch.
For instance, in my other version of Caldo de Res, I add guajillo sauce to enhance the flavor and color. But no matter the variation, the focus is always on the tender beef and hearty vegetables.
You can use different cuts of beef as long as they cook at a similar rate and break down with slow simmering. Some great options include:
- Chuck Roast
- Neck bones
- Oxtails
- Shank
- Short ribs
The vegetables are just as flexible, so you can adjust the flavors to suit your taste. Personally, I always opt for cassava (yuca) instead of potatoes because of its soft, buttery texture. The flavor just hits differently for me!
Optional Vegetables:
- Green beans
- Celery
- Potatoes
- Jalapeño
Additional Fresh Herbs:
- Mint (or Hierba Buena)
- Culantro
More Accompaniments:
- Avocado
- Radishes
Year-Round Soup
In beautiful Mexico, this soup is a year-round favorite, no matter the weather. In fact, we often joke about our love for caldo, even on the hottest summer days. I’ve found myself enjoying a steaming bowl while the sun blazes outside—a comforting tradition that never loses its warmth.
Instant Pot
It’s incredible how tools like the Instant Pot allow us to make beef soup in half the time—and honestly, with even more flavor. The Mexican squash does get a bit softer, but it can easily be cooked on the side and added to the bowl when serving.
Overall, time is no longer an obstacle, especially on busy weekdays. I highly recommend always browning the meat first, as it adds a stronger, deeper beefy flavor.
Store
Refrigerator: Store leftover Caldo de Res in an airtight container for up to 3-4 days. Let it cool completely before refrigerating.
Freezer: For longer storage, place cooled Caldo de Res in freezer-safe containers. It will last for up to 3 months. Before reheating, allow it to thaw in the refrigerator.
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Instant Pot Caldo de Res
5
servings15
minutes1
hour15
minutes1
hour30
minutesCaldo de Res is a traditional Mexican beef soup known for its rich, gelatinous broth and deep, comforting flavors.
Ingredients
- Meat
3 lbs 3 beef shank
2 lbs 2 beef chuck short ribs
Kosher salt and black pepper
2 tbsp 2 avocado oil
- Aromatics
3 3 roma tomatoes, diced
2 tbsp 2 tomato paste
1 tsp 1 Mexican oregano, dry
1/2 tsp 1/2 thyme, dry
1/2 tsp 1/2 cumin, ground
4 4 cloves, whole
1/2 tsp 1/2 allspice, whole
8 cups 8 water
1 1 onion, halved
1 1 garlic, slice end off
1 1 bay leaf
- Vegetables – Herbs
12 oz 12 cassava, peeled and medium cut
2 2 corn on the cob, cut into 4 sections
2 2 carrots, peeled and medium cut
1 1 chayote, medium cut
1 1 calabacita, large cut
1/4 small 1/4 head cabbage, large cut
1/2 bunch 1/2 cilantro
1 sprig 1 epazote
To taste kosher salt
- Accompaniments
Cilantro, chopped
White onion, diced
Lime juice
Directions
- Meat
- Season both sides of the meat evenly with salt and pepper.
- Instant pot – 8 qt
- Select Sauté on High and set the time to 30 minutes—you can always add more time. Press START and heat 2 tablespoons of oil. Once the oil is hot, brown both sides of each piece of meat. Work in batches to avoid overcrowding. Remove all the meat from the pot once browned.
- Keep the Sauté setting on, but reduce the heat to Low. Stir in the tomatoes and cook until they become juicy and soft, deglazing the browned bits. Add the tomato paste, oregano, thyme, cumin, cloves, and allspice. Toast for 1 minute.
- Pour in the water, then press CANCEL. Add all the meat back into the pot, along with the garlic, onion, and bay leaf.
- Cover and cook on High Pressure for 35 minutes. Allow a 10-minute Natural Pressure Release. Once complete, Quick Release the remaining pressure. Press CANCEL and uncover.
- Remove excess fat, loose bones, onion, and garlic. Season with salt to taste. Add the prepped vegetables and herbs.
- Keep an eye on the max fill line and remove broth if needed—just keep it hot on the side. Cover and cook on High Pressure for 3 minutes, followed by a 5-minute Natural Pressure Release.
- Once the pressure has released naturally, Quick Release any remaining pressure, press CANCEL, and uncover.
- Serve topped with cilantro, onion, salsa, and a touch of lime juice. For additional accompaniments, consider serving with Mexican rice, corn tortillas, and queso fresco.
