Beef & Vegetables in Cilantro Broth

(Caldo de Res)

This Mexican caldo de res will remind you of the soup that your abuela used to make by slaving over a hot stove all day—if your abuela was Mexican, that is. But now you can make it for your grandma in under an hour while she rests up. This recipe takes two cooking cycles. First, you cook the meat with onions, cilantro, salt, and cumin. Then, when that is done, you add the vegetables and cook it all once again.

{ Serves 8 }

Active Time	Function	Release	Total Time
10 minutes	Pressure/Manual (High)	Quick	45 minutes

Dietary Considerations: Gluten-Free, Egg-Free, Nut-Free, Soy-Free, Dairy-Free

• For the first cooking cycle
• 5 cups water
• 1 pound beef stew meat, cut into 1-inch cubes
• 1 cup chopped white onions
• ½ cup chopped fresh cilantro
• 2 tablespoons minced garlic
• 2 teaspoons ground cumin
• 2 teaspoons salt, plus more as needed
• For the second cooking cycle
• 8 baby red potatoes, halved
• ¼ cabbage, cut into wedges
• 1 ear corn, cut into ½-inch rounds
• 1 carrot, sliced
• 1 chayote squash, cut into 2- to 3-inch pieces (see Note)

1. For the first cooking cycle: In the Instant Pot, combine the water, beef, onions, cilantro, garlic, cumin, and salt.

2. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 20 minutes. At the end of the cooking time, quick release the pressure.

3. For the second cooking cycle: Add the potatoes, cabbage, corn, carrot, and squash to the pot.

4. Secure the lid on the pot. Close the pressure-release valve. Select MANUAL and set the pot at HIGH pressure for 5 minutes. At the end of the cooking time, quick release the pressure.

5. Add additional water if necessary. Taste and season with salt, if desired.

Note: If you can’t find chayote—a gourdlike fruit—use zucchini, but don’t cook it under pressure. Just add it to the finished soup and allow to sit in the hot liquid for 5 minutes, until tender.