Gringa Caldo de Res for the Instant Pot

Name: Gringa Caldo de Res for the Instant Pot
Total time: 135
Yield: 6
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; 0.5 teaspoon freshly ground black pepper, divided; 0.5 teaspoon ground cumin, divided; 0.25 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

Recipe by thedailygourmet from allrecipes.com

2 Hr. 15 Mins.

Ingredients

6 servings

•

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
•

0.5 teaspoon freshly ground black pepper, divided
•

0.5 teaspoon ground cumin, divided
•

0.25 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

Instructions

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.