Instant Pot Caldillo

Name: Instant Pot Caldillo
Prep time: 15 min
Cook time: 1 h 5 min
Total time: 1 h 20 min
Yield: 8 servings
Cuisine: Tex-Mex, Mexican
Ingredients: 4 cups Beef Broth; 2 lb Beef Stew Meat; 0.5 tsp Black Pepper; 1 tsp Chili Powder; 1 tsp Chipotle Powder; 8 oz Diced Green Chiles; 14.5 oz Fire-Roasted Diced Tomatoes; 2 tsp Ground Cumin; 2 tsp Mexican Oregano; 2 tsp Minced Garlic; 2 tbsp Olive Oil; 1 whole Onion; 4 whole Russet Potato

Dinner 🍽️Lunch 🥪Soup 🍲 Tex-Mex 🇺🇸🇲🇽Mexican High-Protein 💪Low-Carb Gluten-Free Carnivore 🥩Halal 🕌

Instant Pot Caldillo is a bold, homey beef-and-potato stew with fire-roasted tomatoes and Hatch green chiles, layering cumin, oregano, and a touch of chipotle for warmth and gentle smoke. Tender chunks of beef and russets simmer into a rich, chile-forward broth that’s perfect for cool evenings or cozy weeknight dinners.

Prep15 mins
Cook1 hr 5 mins
Serves8
DifficultyMedium

1

Turn on a multi-functional pressure cooker (such as an Instant Pot) and choose the Sauté setting.
2

Heat the oil; sear the beef until the cubes are browned on all sides, 5 to 8 minutes.
3

Transfer the beef to a plate and set aside.
4

Add the onion to the Pot; cook until soft and translucent, about 5 minutes.
5

Turn off the Sauté function.
6

Return the beef to the Pot; stir in the beef broth, potatoes, diced tomatoes, green chiles, oregano, garlic, cumin, chipotle chile powder, chili powder, and black pepper.
7

Close and lock the lid.
8

Select High pressure according to the manufacturer's instructions; set the timer for 45 minutes. Allow 10 to 15 minutes for the pressure to build.
9

Release the pressure using the natural-release method according to the manufacturer's instructions, 10 to 40 minutes.
10

Unlock and remove the lid.