Name: Gringa Caldo de Res for the Instant Pot
Prep time: 25 min
Cook time: 25 min
Yield: 6
Ingredients: Butter - 1 tablespoon; Beef stew meat - 1 pound; Adobo seasoning (such as Goya®), divided - 2 tablespoons; Garlic granules, divided - 1 teaspoon; Salt, divided - 1 teaspoon; Freshly ground black pepper, divided - ½ teaspoon; Ground cumin, divided - ½ teaspoon; Ground coriander divided - ¼ teaspoon; Fresh garlic, minced - 4 cloves; Beef broth, divided - 2 cups; Russet potatoes, peeled and cubed - 2; Fresh corn, shucked, cut into 1-inch-thick slices - 2 ears; Carrots, sliced - 2; Chayote squash - peeled, cored, and cubed - 1; Onion, chopped - 1

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Gringa Caldo de Res for the Instant Pot

1. Butter - 1 tablespoon

2. Beef stew meat - 1 pound

3. Adobo seasoning (such as Goya®), divided - 2 tablespoons

4. Garlic granules, divided - 1 teaspoon

5. Salt, divided - 1 teaspoon

6. Freshly ground black pepper, divided - ½ teaspoon

7. Ground cumin, divided - ½ teaspoon

8. Ground coriander divided - ¼ teaspoon

9. Fresh garlic, minced - 4 cloves

10. Beef broth, divided - 2 cups

11. Russet potatoes, peeled and cubed - 2

12. Fresh corn, shucked, cut into 1-inch-thick slices - 2 ears

13. Carrots, sliced - 2

14. Chayote squash - peeled, cored, and cubed - 1

15. Onion, chopped - 1

How to cook deliciously - Gringa Caldo de Res for the Instant Pot

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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.

5. Stage

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.