Instant Pot Caldillo Recipes

CALDO DE RES RECIPE

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.

INSTANT POT CARNE ASADA

Steps:

• Gather the ingredients.
• Slice the steak across the grain and into thin strips.
• Peel the onion and cut it in half lengthwise. Thinly slice half of the onion. Chop the other half and set it aside for the pico de gallo.
• In a nonreactive bowl or the Instant Pot inner pot, combine the steak strips, sliced onion, and the lime and lemon juice. Add the chili powder, honey, garlic powder, oregano, cumin, salt, black pepper, and beef stock. If using, add the red pepper flakes (start with 1/2 teaspoon). Mix well and let stand at room temperature for 15 to 20 minutes or cover and refrigerate for up to 2 hours.
• While the beef marinates, combine in a medium-sized bowl the reserved onion with the tomatoes, jalapeño pepper, and cilantro. Add the juice from the 2 limes. Toss to combine.
• Add kosher salt and pepper, to taste. Cover and refrigerate the pico de gallo until serving time.
• Put the marinated beef and marinade in the Instant Pot. Cover the pot and secure the lid. Make sure the steam release valve is turned to the sealing position. Choose manual or pressure cook, then high pressure, and set the time for 6 minutes.
• When the time is up, allow for the natural release of pressure for 15 minutes.
• Carefully turn the steam release valve to the venting position to release the remaining pressure.
• Drain the beef. Reserve the juices for a soup base or freeze to use later.
• Assemble the tacos with corn or flour tortillas, beef, and pico de gallo. If using, serve with cheese on top, avocado, and lime wedges.

INSTANT POT® CALDILLO

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and sear beef cubes until browned on all sides, 5 to 8 minutes. Remove browned beef from the pot and set aside. Add onion and cook until soft and translucent, about 5 minutes. Turn off Saute function.
• Return beef to the pot with onions. Mix in beef broth, potatoes, diced tomatoes, green chiles, oregano, garlic, cumin, chipotle chile powder, chili powder, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

INSTANT POT PICADILLO

Steps:

• Press saute button, when hot brown meat and season with salt and pepper. Use a wooden spoon to break the meat up into small pieces until no longer pink.
• Add onion, garlic, tomato, salt, pepper and cilantro and stir 1 minute, add alcaparrado or olives and about 2 tbsp of the brine (the juice from the olives, this adds great flavor) cumin, and bay leaf. Add tomato sauce and 3 tablespoons of water and mix well. Cover and cook high pressure 15 minutes. Natural or quick release and enjoy!