Caldo De Res Recipe | Easy Instant Pot Mexican Beef Stew

This Caldo De Res recipe gives you real Mexican beef soup flavor in less than an hour! It's a flavorful and quick way to create a traditional Mexican beef soup in your Instant Pot or pressure cooker.

What Makes This Caldo De Res So Good

• Fast. Compared to the amount of time it takes to make a traditional Caldo recipe, this Instant Pot Recipe is done in a flash.
• Easy. A simple pour and cook recipe.
• Delicious. All of the amazing flavors you expect of Caldo De Res without all of the work.
• Versatile. Replace the corn and potatoes with cauliflower or radishes for a delicious low carb version.

Sometimes the simplest ingredients combine to give you the most flavorful of dishes. Mexican beef soup recipes should be full of flavor, but I was worried it would be quite tasteless. Even with only the simple spices of salt and cumin, this Caldo De Res recipe is full of flavor!

And the best part? You get a lot of taste and comfort with so little effort. The onions and cilantro add flavor to the broth, and the vegetables add their own lovely flavors to the soup. This Instant Pot dish is truly a comforting, hearty Caldo de Res or Mexican Beef Stew with a light, flavorful broth.

This recipe takes two cooking cycles. First, you cook the meat with just onions, cilantro, salt, cumin and a few slices of jalapenos. Then you add the remaining vegetables and cook them all once again.

What Is Caldo De Res?

Traditional Caldo De Res is a deliciously popular Mexican Beef Stew filled with hearty vegetables that serves as a filling comfort meal without being terribly unhealthy.

What Makes My Recipe Different?

Traditionally Caldo de Res is made with bone-in beef shank but I couldn't find that easily. I figured if I couldn't, others too would have trouble. So I decided to try it with beef stew meat.

I think the Instant Pot does an amazing job of infusing the beef with tons of flavor. So much so that none of my taste testers noted the lack of bones in the soup. But if you can find it, feel free to use bone-in beef and adjust cooking time accordingly.

How Many Calories Are In A Bowl Of This Beef Soup?

While this can vary depending on how much of each ingredient you grab for your bowl, there are approximately 145 calories in a cup of this Caldo recipe.

What You'll Need To Make This Delicious Caldo

For the first cooking cycle

• 1 pound Beef Stew Meat- The heart of the dish, this cut provides rich beef flavor and tender, juicy bites once pressure-cooked.
• 5 cups Water- Acts as the cooking liquid and base for the broth. Under pressure, it absorbs flavor from the beef, aromatics, and spices, transforming into a savory, nutrient-rich soup.
• 1 cup Onion- Adds depth and sweetness to the broth while enhancing the natural beef flavor. As it cooks down, the onion helps form a rich, aromatic base.
• 2 tablespoons Garlic- Infuses the soup with warmth and savory depth, balancing the richness of the beef and complementing the cumin and cilantro.
• 1/2 cup Cilantro- Provides a fresh, herbaceous note that brightens the overall flavor of the broth.
• 2 teaspoons Ground Cumin- Adds a warm, earthy flavor that pairs beautifully with the beef and brings a subtle smokiness to the broth.
• 2 teaspoons Salt- Enhances all the natural flavors of the meat and vegetables while balancing the overall taste of the broth.

8 cups of mixed vegetables to add for the second cooking cycle

• 8 cups Mixed Vegetables- A medley of hearty vegetables adds body, texture, and sweetness to the soup. Each one contributes unique flavor and color.
• 1/4 head Cabbage- Adds mild sweetness and a tender texture that soaks up the flavorful broth.
• 8 whole Red Potatoes- Provide comforting starchiness, thickening the soup slightly as they cook and making it more filling.
• 1 ear Corn- Adds natural sweetness and a traditional touch, infusing the broth with its rich, roasted corn flavor.
• 1 Carrot- Brings color and subtle sweetness, complementing the savory beef and hearty broth.
• 1 Chayote Squash- A classic ingredient in Mexican soups, chayote adds a light, crisp texture that stays firm even after cooking, balancing the heavier vegetables.

How To Make Caldo de Res

1. Put the beef stew meat, water, onion, garlic, cilantro, ground cumin, and salt into the Instant Pot. Set on high pressure for 20 minutes, and when done, release pressure quickly.

2. Add in the mixed vegetables (red potatoes, corn, carrots, and chayote squash) for a second cooking cycle. Cook at high pressure for 5 minutes. Release pressure quickly.

3. Taste and add additional salt or water as needed.

Watch The Step By Step Video

Tips and Tricks

Making Instant Pot Caldo de Res is an easy way to enjoy this traditional Mexican beef and vegetable soup in a fraction of the time. To get the richest broth, the most tender meat, and perfectly cooked vegetables, here are some helpful tips and tricks to make it come out perfectly every time:

• You could also make Caldo de Pollo with chicken legs in much the same fashion, you'd just have to adjust cook times down to about 10 minutes for bone-in legs.
• Bone-in beef shank can be used too to keep this Caldo de res recipe more traditional -it just may be difficult to find!
• The hardest part of this recipe for me was cutting the corn cobs into 1-2 inch pieces. I got it done, but I might use the larger, frozen corn ears next time and save myself some trouble.
• Never heard of a chayote squash? You can see what they look like below. However, zucchini can be subbed, just don't cook it under pressure. Watch the video to see how you add it at the end, without pressure cooking it.

Variations

Here are some delicious and creative ways to customize your Instant Pot Caldo de Res to fit your taste preferences, dietary needs, or what you have on hand:

• Spicy- Add 1–2 chopped jalapeños, a teaspoon of chili flakes, or a dash of hot sauce to the broth for a warming, fiery kick. You can also blend in a bit of chipotle in adobo for a smoky depth.
• Low-Carb- Skip starchy vegetables like potatoes and corn and use more zucchini, cabbage, celery, or green beans instead. The broth remains flavorful but lighter and keto-friendly.
• Vegetarian- Replace the beef with a mix of hearty vegetables like mushrooms, carrots, zucchini, corn, and potatoes, and use vegetable broth instead of beef broth. You can add smoked paprika or liquid smoke for that savory flavor typically provided by the beef.

What To Eat With Caldo De Res

Caldo de Res is a hearty and comforting soup that pairs beautifully with a variety of traditional sides and simple accompaniments. Whether you’re serving it as a full meal or part of a family spread, here are some delicious options to enjoy alongside it:

• Warm Corn Tortillas- Soft, freshly warmed tortillas are perfect for dipping into the broth or wrapping around tender chunks of beef and vegetables.
• Mexican Rice- A classic pairing that complements the rich broth while adding extra substance to the meal. Spoon some rice into your bowl for a thicker, more filling soup.
• Lime Wedges- A squeeze of fresh lime brightens the broth and balances the savory flavors of the beef and vegetables.
• Avocado Slices- Creamy avocado adds a cool, smooth texture that contrasts beautifully with the hot, hearty soup.

How Long Does It Last?

After you make this delicious beef soup in your Instant Pot, it will stay just as delicious as the day you made it for 3-5 days. The longer the veggies sit in the broth, the softer they will become.

If you prefer your vegetables to be more on the crisp side, you may consider storing them separately from the broth when you are putting your leftovers into a storage container.

Can You Freeze It?

Yes, you can freeze caldo de res (Mexican beef soup) very well, making it a great option for meal prep or saving leftovers. Allow the soup to cool completely before transferring it to airtight, freezer-safe containers or heavy-duty freezer bags.

If using bags, lay them flat for easier storage and faster thawing later. Be sure to leave a little space at the top for expansion as the liquid freezes. Caldo de res can be frozen for up to 3 months without losing much flavor or texture.

When ready to enjoy, thaw it overnight in the refrigerator, then reheat gently on the stovetop over medium heat until hot.

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• Butternut Squash Soup with Apple and Bacon - a twist on a classic!
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• Italian Sausage Soup - Low carb and packed with flavor.
• Keto Zuppa Toscana - Flavors like your favorite restaurant.
• Instant Pot Chicken Tortilla Soup - A delicious Instant Pot soup.
• Low Carb Cream of Mushroom Soup - Skip the canned version.

Trust me, once you've made this Caldo De Res recipe you're going to want to make Mexican beef stew on a regular basis! Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!

Don't forget to check out my other Best-selling Instant Pot Cookbooks!

Indian Instant Pot, Keto Instant Pot, Instant Pot Fast and Easy, Healthy Instant Pot & Vegetarian Instant Pot.