Instant Pot Caldo de Res- Easy and Delicious Mexican Soup!

Season the beef shank and short ribs with kosher salt and freshly ground black pepper.

Set the Instant Pot to sauté on high for 30 minutes and drizzle in avocado oil.

Brown the meat in batches, ensuring not to overcrowd the pot.

Remove the browned meat and lower the heat on the Instant Pot.

Add diced Roma tomatoes and stir to deglaze the pot, cooking until soft.

Stir in tomato paste, Mexican dry oregano, dry thyme, ground cumin, and whole cloves, toasting for 1 minute.

Add 8 cups of water and return the meat to the pot.

Add sliced garlic, whole onion, and bay leaf.

Secure the lid and cook on high pressure for 35 minutes with a 10-minute natural pressure release.

Prepare the vegetables by cutting them into medium sizes, keeping zucchini larger.

Add 12 oz of cassava, chaote, zucchini, carrots, and cabbage to the pot after removing onion and garlic.

Close the pot and cook on high pressure for 3 minutes with a 5-minute natural pressure release.

Quick release the remaining pressure and serve the soup topped with onion, cilantro, and salsa matcha.

Equipment Needed

Dietary

Allergens