Mexican Caldo de Res
Servings Prep Time
8servings 10minutes
Cook Time
35minutes
Servings Prep Time
8servings 10minutes
Cook Time
35minutes
Ingredients
First Cooking Cycle
  • 1pound Beef Stew Meat
  • 5cups Water
  • 1cup onionchopped
  • 2tablespoons garlicminced
  • 1/2cup cilantrochopped
  • 2tsp ground cumin
  • 2tsp salt
Second Cooking Cycle (8 cups total of mixed Vegetables)
  • 1/4 cabbagecut into wedges
  • 8 red potatoescut in half
  • 1ear corncut into 1-2-inch rounds
  • 1 carrotsliced
  • 1 chayote squashcut into 2-3-inch pieces, If you can’t find chayote, substitute zucchini, but do not pressure cook the zucchini with the other vegetables.
Instructions
  1. Put all ingredients listed under first cooking cycle into the pressure cooker, set on high pressure for 20 minutes. When time is up, release pressure quickly.
  2. Add in all vegetables for second cooking cycle, and cook at high pressure for 5 minutes. Release pressure quickly one again when time is up. If you can’t find chayote, substitute zucchini, but do not pressure cook the zucchini with the other vegetables. Add it once the other vegetables are cooked, and let it cook in the hot steam of the soup.
  3. Taste and add additional salt or water as needed.
Recipe Notes

This will work great with twice the meat if you would like a heartier soup