Caldo de Res in Instant Pot
This post may contain affiliate links.
Hearty, meaty and just simply delicious Caldo de Res in Instant Pot will warm your body and soul. Mexican beef soup ( SOPA DE RES) in your pressure cooker!
For Weight watchers: myWW green plan 5 points,myWW blue plan 4 points,myWW purple plan 2 points per serving.
Instant Pot is perfect for all kind of soups you could ever think of, its so easy to just dump all the ingredients into one pot, push start and enjoy your dinner in less then an hour!
Also try Caldo de Res recipe for the stove! Super easy and very delicious. Oh, and i also have Caldo de Pollo recipe on my blog. You can tell i just love soups!
My kids love its meaty flavor and I love how easy is it to make it now, in pressure cooker. No more 4 hour soup cooking sessions here! Caldo de Res in Instant pot is a delicious soup that will not disappoint you! Try it! 🙂
Would you like to save this?
We'll email this post to you, so you can come back to it later!
For true instant pot lovers- MUST HAVE INSTANT POT ACCESSORIES
More instant pot recipes readers love!
- Instant Pot Fettuccine Alfredo pasta-dump and start recipe!
- Beef and vegetable soup in Instant Pot-my most popular instant pot post!
- Instant pot pork roast and potatoes
- Instant Pot turkey legs with gravy
- Instant pot pork ragu
- Instant Pot infused water recipes
I have a nice collection of the best instant pot recipes for kids , my kids love it so yours will too! Well, if it not enough, here is the full instant pot recipes collection on my site.
More Mexican soups: Caldo de Pollo, Caldo de res
Caldo de Res in Instant Pot
Equipment
- Pressure cooker
Ingredients
- 2 lb beef shanks
- ½ onion
- 1 chayote
- 2 zucchinis
- ½ medium cabbage cut into chunks
- 1 bay leaf
- 3 potatoes
- 2 carrots cut into big chunks
- 3 corn cut into 3 pieces each
- 1 tomato
- salt and pepper
- lime
- cilantro
Instructions
- Wash beef shanks and place into your instant pot. Add sliced onions and bay leaf. add 8-10 cups of water. Lock the lid and put IP to high pressure for 40 minutes. Nature release to avoid foam splashing.
- Open lid and add chopped potatoes, sliced chayote and zucchinis, carrots, corn, cabbage and sliced tomatoes. Add salt and pepper to taste.
- Lock the lid and push high pressure setting for 4 minutes. Quick release.
- Serve with chopped cilantro and quartered lime.
Notes
Nutrition
PIN IT!
Can you use beef chuck roast ?
Meat with the bone will make your soup more rich, but if you don't have it chuck roast will work. I probably would jut add a bit more of it.
Multi-generational latino and multi-ethnic family unanimous approval for the results from this Instant Pot recipe. I followed the ingredients and cook time. Thank you.
none of these reviews are Actually about how good or bad the soup is. Did anyone who commented actually make it or just admire the recipe and it’s ingredients
Hi!
There is tomato in the ingredient but I didn't see it in the picture. Also, you are referring to one big tomato and not cheery tomato right?
Will this recipe work in a 6 quart Instant Pot?
Absolutely! Just add a little bit less water.
For the truest Mexican experience eat this on the hottest day of the year. I also made a few changes 2 kilos of meat, brown it first, cut the cook time down to 25 minutes, removed the bones, then did the 5 minutes for the vegetables.
Hottest day!!! No chinges lmao
What size instant pot?
I use a 8qt size instant pot
You had me at Mexican beef soup... and then again at instant pot. Can't wait to try this out in my new, favorite kitchen appliance!
I love how the instant pot makes such quick work of a meal! With only four steps to finish this soup off, it's done in no time and with so much flavor!
I've never had this soup before and it sounds just awesome! I also love that this recipe has the ease of an Instant Pot recipe!