Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Gringa Caldo de Res for the Instant Pot Recipe
Gringa Caldo de Res for the Instant Pot recognizes that every Mexico region and Latin America area has their own version of traditional beef soup. This adapted recipe respects regional variations while utilizing modern pressure cooking technology for convenience. The "gringa" approach bridges American cooking methods with authentic Mexican flavors.
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.
Prep Time:
25 mins
Cook Time:
1 hr
Additional Time:
50 mins
Total Time:
2 hrs 15 mins
Servings:
6
Yield:
6 servings
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Ingredients
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
Directions
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 (per serving)
| 359 | Calories |
| 18g | Fat |
| 26g | Carbs |
| 25g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 359 | |
| % Daily Value * | |
| Total Fat 18g | 23% |
| Saturated Fat 7g | 37% |
| Cholesterol 71mg | 24% |
| Sodium 740mg | 32% |
| Total Carbohydrate 26g | 10% |
| Dietary Fiber 5g | 18% |
| Total Sugars 4g | |
| Protein 25g | 49% |
| Vitamin C 22mg | 25% |
| Calcium 57mg | 4% |
| Iron 4mg | 22% |
| Potassium 863mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
