Caldo De Res
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4.68 from 34 votes

Instant Pot Mexican Caldo De Res

This instant pot Caldo De Res gives you real Mexican flavor in less than an hour. It's a flavorful & comforting way to create a traditional Mexican recipe!
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Course: Main Courses, Soups
Cuisine: Mexican
Keyword: caldo de res, instant pot caldo de res, instant pot mexican recipe, instant pot soup recipe
Servings: 8
Calories: 37kcal
Author: Urvashi Pitre



For the first cooking cycle

Vegetables to add for second cooking cycle

  • 8 cups of mixed vegetables including:
  • 1/4 head cabbage cut in wedges
  • 8 whole red potatoes halved
  • 1 ear of corn cut in 1-2 inch pieces
  • 1 carrot sliced
  • 1 chayote squash cut into 2-3 inch pieces* (see note)


  • Put all ingredients listed under first cooking cycle into the Instant Pot, set on high pressure for 20 minutes, and when done, release pressure quickly.
  • Add in all vegetables for a second cooking cycle, and cook at high pressure for 5 minutes. Release pressure quickly.
  • Taste and add additional salt or water as needed.


  • 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 the 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 save myself some trouble.
  • No chayote squash? A zucchini can be subbed-just don't cook it under pressure. Let it steam at the end.


Calories: 37kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 604mg | Potassium: 180mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1397IU | Vitamin C: 15mg | Calcium: 34mg | Iron: 1mg