Instant Pot Caldo de Res (Gringa-Style)

Name: Instant Pot Caldo de Res (Gringa-Style)
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 tbsp Adobo Seasoning; 2 cups Beef Broth; 1 lb Beef Stew Meat; 0.5 tsp Black Pepper; 1 tbsp Butter; 1 whole Chayote Squash; 2 whole Corn on the Cob; 1 whole Diced Onion; 1 tsp Granulated Garlic; 0.25 tsp Ground Coriander; 0.5 tsp Ground Cumin; 4 whole Minced Garlic; 2 whole Russet Potato; 1 tsp Salt; 2 whole Sliced Carrots

Dinner 🍽️Lunch 🥪Soup 🍲 Mexican High-Protein 💪Gluten-Free Halal 🕌Comfort-Food

Instant Pot Caldo de Res (Gringa-Style) is a hearty Mexican-inspired beef soup with tender stew meat, sweet corn rounds, and soft potatoes in a well-seasoned broth. The adobo, cumin, and coriander create warm, balanced depth while the vegetables stay vibrant and comforting. Serve it for a cozy weeknight dinner or a casual weekend gathering when you want a filling, homestyle bowl.

Prep25 mins
Cook1 hr
Serves6
DifficultyMedium

1

Turn on a multi-functional pressure cooker (such as an Instant Pot) and choose the Saute function. Once the pot is hot, add the butter. Add the beef and season with 1 tablespoon adobo seasoning, 1/2 teaspoon garlic granules, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon cumin, and 1/8 teaspoon coriander. Cook until the beef is browned on all sides, 5 to 8 minutes. Add the fresh minced garlic and cook until fragrant, about 1 minute. Pour in 1 cup beef broth and bring it to a boil, scraping the browned bits from the bottom with a wooden spoon. Cancel Saute mode.
2

Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 15 minutes. Allow 10 to 15 minutes for the pressure to build.
3

Release pressure using the natural-release method according to the manufacturer's instructions, about 25 minutes. Quick-release any remaining pressure for 5 minutes. Unlock and remove the lid.
4

Stir in the potatoes, corn, carrots, chayote squash, and onion. Pour in the remaining 1 cup beef broth. Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 8 minutes. Allow 10 to 15 minutes for the pressure to build.
5

Release pressure using the natural-release method according to the manufacturer's instructions, about 12 minutes. Quick-release the remaining pressure for 5 minutes. Unlock and remove the lid. Add the remaining 1 tablespoon adobo seasoning, 1/2 teaspoon garlic granules, 1/2 teaspoon salt, 1/4 teaspoon pepper, 1/4 teaspoon cumin, and 1/8 teaspoon coriander to taste.