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Instant Pot Caldo de Res
This Mexican dinner soup is chock full of beef and goodness of tender veggies.
Course
Main Course
Cuisine
Mexican
Keyword
beef stew meat, Caldo de Res, corn, mix vegetables
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Total Time
20
minutes
minutes
Servings
8
Calories
259
kcal
Author
Corrie
Ingredients
1
onion
chopped
2
garlic
minced
2
zucchini
1 inch
8
red potatoes
cut in half
1
chayote
peeled and cut into cubes
1
carrot
peeled and cut into cubes
1
cob
corn
cut into rounds
2
teaspoon
cumin
2
teaspoon
salt
¼
cabbage
cut into slices
5
cups
water
1
lb
beef stew meat
½
cup
cilantro
Instructions
Place onion and garlic into the Instant Pot.
Add zucchini, potatoes, cabbage, chayote, carrot, and corn.
Add beef, cilantro, cumin and salt.
Add water and close the lid.
Cook on high pressure for 20 minutes.
When cooking time is complete, do a quick pressure release.
Serve and enjoy :)
Video
Nutrition
Calories:
259
kcal
|
Carbohydrates:
40
g
|
Protein:
18
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Cholesterol:
35
mg
|
Sodium:
675
mg
|
Potassium:
1421
mg
|
Fiber:
6
g
|
Sugar:
6
g
|
Vitamin A:
1489
IU
|
Vitamin C:
41
mg
|
Calcium:
71
mg
|
Iron:
4
mg