Gringa Caldo De Res For The Instant Pot Recipes

CALDO DE RES RECIPE

Steps:

• Put the beef stew meat, water, onion, garlic, cilantro, ground cumin, and salt into the Instant Pot. Set on high pressure for 20 minutes, and when done, release pressure quickly.
• Add in the mixed vegetables (red potatoes, corn, carrots, and chayote squash) for a second cooking cycle. Cook at high pressure for 5 minutes. Release pressure quickly.
• Taste and add additional salt or water as needed.

GRINGA CALDO DE RES FOR THE INSTANT POT®

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.

GRINGA CALDO DE RES FOR THE INSTANT POT®

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.