Recipes Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes Gringa Caldo de Res for the Instant Pot Be the first to rate & review! 2 Photos 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 Save Saved! View All Saved Items Rate Print Share Share Tweet Pin Email Add Photo 2 Prep Time: 25 mins Cook Time: 1 hrs Additional Time: 50 mins Total Time: 2 hrs 15 mins Servings: 6 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. I Made It Print Nutrition Facts (per serving) 359 Calories 18g Fat 26g Carbs 25g Protein Show Full Nutrition Label Hide Full Nutrition Label 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. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved