Instant Pot: Caldo de Res (Mexican Beef Soup)

In the winter, I feel like I need to get my fill of soup before the weather warms up again. Granted, it's the middle of January and we're experiencing a slight heat wave with temps in the low 40s! That said, this Caldo de Res is a great pot for bitter cold days or semi cool days like this one. The soup eats like a meal with a hearty bowl full of beef, corn, potatoes. baby carrots and a healthy dose of fresh cilantro and lime juice. The broth itself is nourishing, especially after pressure cooking the beef to retain all that flavor...

My son is one who loves rice and insisted putting rice in his soup bowl. I must admit, I liked it too as it reminded me of a Filipino dish I ate growing up. But this Mexican Beef Soup is wonderful as it is. The trick to this soup is that it's done in 2 phases. The beef is cooked up first to soften and impart its flavor in the broth. The second part is pressure cooking the vegetables for a mere 5 minutes. Depending on how big or small your vegetables are cut, you may have to play around with the timing. If anything, you can also allow the vegetables to just cook on the SAUTE mode and skip the second round of pressure cooking all together!

Instant Pot: Caldo de Res (Mexican Beef Soup)
original Joelen recipe

2 pounds beef shank, with bone
1 tablespoon vegetable oil
2 teaspoons salt
2 teaspoons ground black pepper
1 onion, chopped
1 (14.5 ounce) can diced tomatoes
3 cups beef broth
2 cups water
2 medium carrot, coarsely chopped
1/4 cup chopped fresh cilantro
1 potato, quartered
2 ears corn, husked and cut into thirds (frozen works well too)
1 medium head cabbage, cored & cut into wedges
1/4 cup freshly squeezed lime juice
1/4 cup freshly minced cilantro

Garnishes (optional);
1/4 cup sliced pickled jalapenos
1/4 cup finely chopped onion
1 cup chopped fresh cilantro
2 limes, cut into wedges

In your Instant Pot:

Plug in the IP.

Press SAUTE and add the oil and onion; cooking until softened.

Season the beef with salt and pepper and add to the pot. Cook until thoroughly browned.

Add the tomatoes, broth and water to cover the beef. 

Secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 25 minutes on HIGH pressure.

The display will reflect ON while the IP comes to pressure. Allow a few minutes for your IP to come to pressure. Once at pressure, the display will reflect 3 (the number of minutes you initially set) and will begin to countdown to 0 minutes.

When the IP beeps after pressure cooking for 25 minutes, allow your IP to naturally release pressure for 10 minutes. While naturally releasing pressure (also known as NRP or NR), the display will reflect numbers counting up from 1. The numbers indicate how many minutes the IP has stopped cooking since it beeped (or how many minutes it has been naturally releasing pressure).  No need to touch your IP while it naturally releases pressure.

When the display reflects 10 minutes (which is 10 minutes since the IP has beeped), turn the setting on top of your IP to VENTING. Doing so allows the IP to quickly release pressure (also known as QRP or QR). I use a wooden spoon to carefully turn the setting to avoid close contact with the potential steam. You may also want to turn your IP away from cabinets to allow the released steam to escape freely. The pin at the top of your IP will drop when all pressure has been released and it's safe to open.

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Add the potato, corn, carrots, cabbage and half of the cilantro. 

Once again, secure the lid of the IP and ensure the valve is set to SEALING.

Press MANUAL and adjust the time to 5 minutes on HIGH pressure.

When the IP beeps after pressure cooking for 5 minutes, turn the setting on top of your IP to VENTING to quickly release pressure 

Open up your IP when the pin has dropped (allow a few minutes for this to happen).

Ladle soup into large bowls, including meat vegetables and bones. Garnish with jalapenos, minced onion, and additional cilantro. Squeeze lime juice over all and serve.

1 comment

  1. Will be trying this tomorrow if the butcher shop has beef shank. After reading several recipes, I decided on this one because it's just the kind of recipe I was looking for. I plan on making a whole occasion out of it by making a beef stock right before hand.

    What was the thickness of your shank? I know the timing usually depends on the thickness of the meat.

    Thanks for a great looking recipe. Will check back after making it.