Gringa Caldo De Res For The Instant Pot Recipes
CALDO DE RES RECIPE
This Instant Pot Caldo De Res gives you real Mexican flavor in less than an hour! It's a flavorful and comforting way to create a traditional Mexican recipe!
Provided by Urvashi
Categories Main Courses Soups
Time 45m
Number Of Ingredients 12
Steps:
- Put the beef stew meat, water, onion, garlic, cilantro, ground cumin, and salt into the Instant Pot. Set on high pressure for 20 minutes, and when done, release pressure quickly.
- Add in the mixed vegetables (red potatoes, corn, carrots, and chayote squash) for a second cooking cycle. Cook at high pressure for 5 minutes. Release pressure quickly.
- Taste and add additional salt or water as needed.
Nutrition Facts : Calories 36.81 kcal, Carbohydrate 8.17 g, Protein 1.41 g, Fat 0.37 g, SaturatedFat 0.07 g, Sodium 604.19 mg, Fiber 1.86 g, Sugar 3.15 g, ServingSize 1 serving
GRINGA CALDO DE RES FOR THE INSTANT POT®
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.
Provided by thedailygourmet
Categories Soups, Stews and Chili Recipes Soup Recipes Beef Soup Recipes
Time 2h15m
Yield 6
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 359.1 calories, Carbohydrate 26.2 g, Cholesterol 70.8 mg, Fat 17.9 g, Fiber 4.9 g, Protein 24.5 g, SaturatedFat 7.3 g, Sodium 740.4 mg, Sugar 4 g
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