Gringa Caldo De Res For The Instant Pot Recipes

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GRINGA CALDO DE RES FOR THE INSTANT POT®



Gringa Caldo de Res for the Instant Pot® image

It seems no matter what region you visit in Mexico or Latin America, they have their own version of Caldo de Res. My version is certainly not authentic, but incorporates the main components for a faster preparation.

Provided by thedailygourmet

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beef Soup Recipes

Time 2h15m

Yield 6

Number Of Ingredients 15

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

Steps:

  • 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 Facts : Calories 359.1 calories, Carbohydrate 26.2 g, Cholesterol 70.8 mg, Fat 17.9 g, Fiber 4.9 g, Protein 24.5 g, SaturatedFat 7.3 g, Sodium 740.4 mg, Sugar 4 g

INSTANT POT CALDO VERDE



Instant Pot Caldo Verde image

The ingredients of this classic Portuguese soup meld beautifully under pressure, so you only need water-no stock-to get a savory, rich broth.

Provided by Mark Bittman

Categories     Instant Pot     Kale     Potato     Onion     Garlic     Soup/Stew     Sausage

Yield 6 main course or 12 appetizer servings

Number Of Ingredients 11

1/4 cup extra-virgin olive oil
12 oz. dry-cured Spanish chorizo or linguiça, casing removed, sliced into 1/4" rounds
1 bunch curly kale, stems removed and thinly sliced, leaves torn into bite-size pieces
2 lb. Yukon Gold potatoes, cut into 1" pieces
1 onion, chopped
2 garlic cloves, chopped
1 tsp. (or more) kosher salt
1/4 tsp. freshly ground black pepper
2 bay leaves
Special Equipment
An Instant Pot

Steps:

  • Pour oil into cooker insert and select "Sauté." When it's hot, add sausage and cook, stirring occasionally, until browned in places, about 5 minutes. Pour off excess fat, add kale, potatoes, onion, and garlic, and stir to coat. Season with salt and pepper, then add bay leaves and 6 cups water. Stir to combine, then turn off cooker.
  • Lock on lid, making sure steam release valve is in the proper sealed position. Select "Manual" and program for 6 minutes at high pressure.
  • As soon as the time has elapsed, turn off cooker, "Quick Release" the steam, and unlock lid. Taste and add more salt, if needed. Divide among bowls and serve.
  • Do Ahead: Soup can be made 1 day ahead. Transfer to an airtight container and chill. Rewarm in a large pot over medium heat.
  • Cooks' Note: To make it vegetarian/vegan, substitute cooked butter beans or chickpeas for the sausage and add a pinch of smoked paprika.

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