📝 About This Recipe
Experience the soul-warming comfort of a classic Mexican 'Caldo de Res,' a robust beef and vegetable soup that is a staple in households across Mexico. This recipe transforms tough cuts of beef into melt-in-your-mouth morsels paired with vibrant, chunky vegetables in a clear, deeply savory gold-hued broth. By using the Instant Pot, we achieve that traditional 'simmered all day' depth of flavor in a fraction of the time, making it perfect for a nourishing weeknight feast.
🥗 Ingredients
The Meat and Aromatics
- 2 pounds Beef Shank (Chambarete) (cut into large chunks, bone-in preferred for flavor)
- 1 pound Beef Chuck Roast (cut into 2-inch cubes)
- 1/2 large White Onion (kept in one piece)
- 4 cloves Garlic (smashed)
- 6 cups Beef Broth (low sodium)
- 2 teaspoons Salt (plus more to taste)
The Vegetables
- 3 large Carrots (peeled and cut into 2-inch chunks)
- 1 large Chayote Squash (peeled, pit removed, and sliced into wedges)
- 2 ears Corn on the Cob (cut into 3 pieces each)
- 3 medium Red Potatoes (halved or quartered)
- 2 medium Zucchini (Calabacita) (cut into thick rounds)
- 1/4 head Green Cabbage (cut into two thick wedges)
- 1 small bunch Cilantro (tied with kitchen twine)
For Serving
- 2 pieces Lime (cut into wedges)
- to taste Salsa Macha or Serrano Peppers (for heat)
- 1 pack Warm Corn Tortillas (served on the side)
- 2 cups Mexican Red Rice (optional, for serving inside the soup)
👨🍳 Instructions
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1
Place the beef shank, beef chuck roast, smashed garlic, onion piece, and salt into the Instant Pot inner pot.
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2
Pour in the beef broth and enough water to reach the 'Max Fill' line if necessary, ensuring the meat is fully submerged.
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3
Secure the lid and set the valve to 'Sealing'. Select 'Pressure Cook' or 'Manual' on High Pressure for 45 minutes.
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4
While the meat cooks, prep your vegetables. Ensure the carrots, potatoes, and corn are cut into large, uniform chunks so they don't overcook later.
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5
Once the timer beeps, allow for a 15-minute Natural Pressure Release (NPR) to keep the meat tender. Follow with a Quick Release for any remaining steam.
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6
Carefully open the lid. Use a slotted spoon to remove the onion piece and the garlic cloves and discard them. Skim any excess fat from the surface of the broth if desired.
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7
Add the corn, potatoes, carrots, and chayote to the pot. These are the 'hard' vegetables that require more time.
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8
Add the cilantro bundle and the cabbage wedges on top. Do not add the zucchini yet.
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9
Reseal the lid. Set the Instant Pot to 'Pressure Cook' on High Pressure for 4 minutes. This short time ensures the vegetables are tender but not mushy.
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10
When the cycle finishes, perform an immediate Quick Release of the pressure.
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11
Open the lid and stir in the zucchini rounds. The residual heat of the broth will perfectly cook the zucchini in about 3-5 minutes without them falling apart.
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12
Taste the broth and adjust the seasoning with more salt if needed. Remove the cilantro bundle before serving.
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13
To serve, place a piece of meat and a variety of vegetables in a large deep bowl, then ladle the hot broth over the top.
💡 Chef's Tips
Always use bone-in beef shank (chambarete) if possible; the marrow provides an incredible silky texture and richness to the broth. Avoid cutting your vegetables too small; large chunks are traditional and prevent them from disintegrating under pressure. If you prefer a very clear broth, you can par-boil the meat for 5 minutes on the stove, rinse it, and then start the Instant Pot process. Don't skip the chayote! It has a mild, sweet flavor and a unique texture that is essential for an authentic Caldo de Res. Leftovers taste even better the next day as the flavors continue to marry in the refrigerator.
🍽️ Serving Suggestions
Serve with a side of warm, charred corn tortillas for dipping into the broth. Add a scoop of Mexican Red Rice directly into the bowl for a heartier meal. Provide plenty of fresh lime wedges; the acidity cuts through the richness of the beef perfectly. Offer a side of minced serrano peppers or a smoky Salsa Macha for those who enjoy a spicy kick. Pair with a refreshing glass of Hibiscus Agua Fresca (Jamaica) to balance the savory heat.