Rating: 5 stars
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Caldillo is a Mexican stew that is filled with beef, potatoes, and green chiles. Works great in the Instant Pot®.

Gallery

Recipe Summary

prep:
15 mins
cook:
1 hr 5 mins
additional:
10 mins
total:
1 hr 30 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and sear beef cubes until browned on all sides, 5 to 8 minutes. Remove browned beef from the pot and set aside. Add onion and cook until soft and translucent, about 5 minutes. Turn off Saute function.

    Advertisement
  • Return beef to the pot with onions. Mix in beef broth, potatoes, diced tomatoes, green chiles, oregano, garlic, cumin, chipotle chile powder, chili powder, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.

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

Nutrition Facts

370 calories; protein 23.1g; carbohydrates 25.4g; fat 19.3g; cholesterol 62.6mg; sodium 919.6mg. Full Nutrition
Advertisement

Reviews (1)

Most helpful positive review

Rating: 5 stars
08/15/2019
Very tasty!! I didn’t have chipotle chili seasoning so I added can of chipotle in chili sauce! Wish my avocado was ripen!! Would love to if added it! Lol Read More
5 Ratings
  • 5 star values: 5
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/15/2019
Very tasty!! I didn’t have chipotle chili seasoning so I added can of chipotle in chili sauce! Wish my avocado was ripen!! Would love to if added it! Lol Read More
Rating: 5 stars
02/14/2021
This soup is the tastiest! The way it's seasoned is ok for kids too. Not too spicey. I added 1/4 cup white wine at the onion/potatoes saute to deglaze. Yes, I did saute the potatoes too along with the onions. Used whole peeled marzano tomatoes instead of chopped. Just cut up the tomatoes a little with scissors to keep them chunky. Also used flanken ribs instead of beef chuck because of the bones. Makes a better broth. Read More
Rating: 5 stars
10/25/2020
Really good. Used what I had on hand, cubebsteak instead of what was in the recipe and canned sliced potatoes. I liked the tang from the chilies. Was a nice change from regular stew i normally make on a cold wet day. Read More
Advertisement
Rating: 5 stars
01/24/2021
This is one of the most flavorful soups - highly recommend. I usually make the recipe exactly as shown, but I made very minor changes to this one based only on my taste and heat preference. On both the chili pepper and chipotle chili I used well-rounded teaspoons when measuring. For the green chili, instead of canned, I used the roasted Hatch green chili found in the freezer section (I thought would be a little fresher taste). That is it, everything else exactly as the recipe states. My husband and I found this to have a rich spicy flavor without the heat. Served with a little grated cheese and chopped green onions on top. Even better the next day, or frozen and re-heated. Read More