How to Make Gringa Caldo de Res for the Instant Pot - A Step-by-Step Guide

Gringa Caldo de Res is a delicious and comforting Mexican beef soup that is hearty, flavorful, and perfect for a cold winter night or any time you’re in the mood for a warming and satisfying meal. This traditional recipe typically involves simmering beef, vegetables, and spices for several hours to develop a rich and complex flavor. However, with the help of the Instant Pot, you can achieve the same delicious results in a fraction of the time.

With its tender chunks of beef, vibrant v...

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Ingredients

  • 1 tablespoon butter
  • 1 pound beef stew meat
  • 2 tablespoons adobo seasoning (such as Goya®), divided
  • 1 teaspoon garlic granules, divided
  • 1 teaspoon salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • ½ teaspoon ground cumin, divided
  • ¼ teaspoon ground coriander divided
  • 4 cloves fresh garlic, minced
  • 2 cups beef broth, divided
  • 2 russet potatoes, peeled and cubed
  • 2 ears fresh corn, shucked, cut into 1-inch-thick slices
  • 2 carrots, sliced
  • 1 chayote squash - peeled, cored, and cubed
  • 1 onion, chopped

Information

  • Prep Time: 25 mins
  • Cook Time: 1 hr
  • Additional Time: 50 mins
  • Total Time: 2 hrs 15 mins
  • Servings: 6
  • Yield: 6 servings

  • 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

    359 cal.

    • Total Fat: 18g
    • Saturated Fat: 7g
    • Cholesterol: 71mg
    • Sodium: 740mg
    • Total Carbohydrate: 26g
    • Dietary Fiber: 5g
    • Total Sugars: 4g
    • Protein: 25g
    • Vitamin C: 22mg
    • Calcium: 57mg
    • Iron: 4mg
    • Potassium: 863mg