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Caldo De Res Recipe Instant Pot

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Caldo De Res Recipe Crock Pot Besto Blog
Caldo De Res Recipe Crock Pot Besto Blog from bestonlinecollegesdegrees.com

Description

Caldo de res is a Mexican soup made with beef, vegetables, and spices. It is a hearty and flavorful dish that is perfect for a cold winter night. This recipe is a great way to make a comforting and delicious meal in a fraction of the time with the help of an Instant Pot. The soup is rich and savory and packed with flavor from the beef and vegetables. The beef is cooked to tender perfection, and the vegetables add a nice depth of flavor. This soup is sure to be a hit with your family and friends!

Prep Time

This recipe takes about 10 minutes of prep time. This includes chopping and dicing the vegetables, prepping the beef, and adding the spices. The Instant Pot does the rest of the work, so you can kick back and relax while it cooks up your delicious soup.

Cook Time

This recipe takes about 40 minutes to cook in the Instant Pot. This includes the time it takes for the Instant Pot to come to pressure and the cooking time. You can adjust the cooking time if you prefer your beef to be more or less tender.

Ingredients

  • 2 pounds of beef chuck, cut into 1-inch cubes
  • 1 large onion, diced
  • 4 cloves of garlic, minced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 jalapenos, diced
  • 1 tablespoon of chili powder
  • 1 teaspoon of cumin
  • 1 teaspoon of oregano
  • 1 teaspoon of salt
  • 2 bay leaves
  • 8 cups of beef broth
  • 1 cup of frozen corn
  • 1 cup of frozen peas

Instructions

1. Start by setting your Instant Pot on the “Saute” setting. Add a tablespoon of oil and heat it up. Once the oil is hot, add in the beef cubes and brown them on all sides. This should take about 5 minutes.

2. Next, add in the onion, garlic, carrots, celery, and jalapenos. Cook for another 5 minutes, stirring occasionally.

3. Add in the chili powder, cumin, oregano, salt, and bay leaves. Stir to combine and cook for 1 minute.

4. Add in the beef broth and stir to combine. Place the lid on the Instant Pot and set the vent to “sealing”. Set the Instant Pot to “Manual” for 30 minutes.

5. When the cooking time is up, do a quick release of the pressure. Carefully open the lid and add in the frozen corn and peas. Stir to combine and let the soup simmer for 5 minutes.

6. Serve the soup hot, with a garnish of fresh cilantro and a squeeze of lime juice.

Equipment

  • Instant Pot
  • Cutting Board
  • Knife
  • Spatula

Notes

If you prefer your soup to be thicker, you can add a tablespoon of cornstarch mixed with a tablespoon of cold water to the soup. Stir until the cornstarch is fully dissolved and let the soup simmer for a few minutes.

Nutrition: Per Serving

Each serving of this soup is about 300 calories. It is a great source of protein, with 20 grams of protein per serving. It is also a good source of vitamin A, vitamin C, and iron.

Recipe Tips

This soup can easily be customized to your taste. Feel free to add in different vegetables such as potatoes, bell peppers, and squash. You can also swap out the beef for chicken or pork if you prefer. If you like your soup to be spicier, add in more jalapenos or some red pepper flakes. The possibilities are endless!

This soup also freezes well. Let it cool completely, then transfer it to an airtight container and freeze it for up to 3 months. To reheat, simply thaw in the refrigerator overnight and reheat in a pot on the stove over medium-low heat.


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