Name: Gringa Caldo de Res for the Instant Pot
Prep time: 25 min
Cook time: 60 min
Total time: 135 min
Ingredients: 1 tablespoon butter; 1 pound beef stew meat; 2 tablespoons adobo seasoning (such as Goya®), divided; 1 teaspoon garlic granules, divided; 1 teaspoon salt, divided; 0.5 teaspoon freshly ground black pepper, divided; 0.5 teaspoon ground cumin, divided; 0.25 teaspoon ground coriander divided; 4 cloves fresh garlic, minced; 2 cups beef broth, divided; 2 russet potatoes, peeled and cubed; 2 ears fresh corn, shucked, cut into 1-inch-thick slices; 2 carrots, sliced; 1 chayote squash - peeled, cored, and cubed; 1 onion, chopped

Gringa Caldo de Res for the Instant Pot

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It seems no matter what region you visit in Mexico or Latin America, they have their own version of Caldo de Res. My version is certainly not authentic, but incorporates the main components for a faster preparation.

Recipe by thedailygourmet

Updated on October 19, 2022

Prep Time:

25 mins

Cook Time:

1 hrs

Additional Time:

50 mins

Total Time:

2 hrs 15 mins

Servings:

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

1 tablespoon butter
1 pound beef stew meat
2 tablespoons adobo seasoning (such as Goya®), divided
1 teaspoon garlic granules, divided
1 teaspoon salt, divided
½ teaspoon freshly ground black pepper, divided
½ teaspoon ground cumin, divided
¼ teaspoon ground coriander divided
4 cloves fresh garlic, minced
2 cups beef broth, divided
2 russet potatoes, peeled and cubed
2 ears fresh corn, shucked, cut into 1-inch-thick slices
2 carrots, sliced
1 chayote squash - peeled, cored, and cubed
1 onion, chopped

Directions

Turn on a multi-functional pressure cooker (such as Instant Pot) and select Saute function. Add butter once the pot is hot. Add 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 beef is browned on all sides, 5 to 8 minutes. Add fresh minced garlic and cook until fragrant, about 1 minute. Pour 1 cup beef broth into the pot and bring to a boil while scraping the browned bits of food off the bottom with a wooden spoon. Cancel Saute mode.
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 25 minutes. Quick-release the remaining pressure for 5 minutes. Unlock and remove the lid.
Stir in potatoes, corn, carrots, chayote squash, and onion. Pour in remaining 1 cup beef broth. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 8 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 12 minutes. Quick-release the remaining pressure for 5 minutes. Unlock and remove the lid. Add 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.

Nutrition Facts (per serving)

359	Calories
18g	Fat
26g	Carbs
25g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 359
% Daily Value *
Total Fat 18g	23%
Saturated Fat 7g	37%
Cholesterol 71mg	24%
Sodium 740mg	32%
Total Carbohydrate 26g	10%
Dietary Fiber 5g	18%
Total Sugars 4g
Protein 25g
Vitamin C 22mg	112%
Calcium 57mg	4%
Iron 4mg	22%
Potassium 863mg	18%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.