Best 3 Instant Pot Caldillo Recipes

Caldillo is a hearty and flavorful Mexican soup or stew that is typically made with meat, vegetables, and a flavorful broth. It is often served with tortillas, rice, or beans. The Instant Pot is a versatile kitchen appliance that can be used to cook a wide variety of dishes, including caldillo. Using an Instant Pot to make caldillo allows you to save time and energy, while still enjoying a delicious and comforting meal. This article will provide you with the best recipes for cooking instant pot caldillo, ensuring that you get the most out of your Instant Pot and create a delicious and authentic caldillo.

Check out the recipes below so you can choose the best recipe for yourself!

INSTANT POT® CALDILLO

Instant Pot® Caldillo image

Caldillo is a Mexican stew that is filled with beef, potatoes, and green chiles. Works great in the Instant Pot®.

Provided by My Hot Southern Mess

Categories Soups, Stews and Chili Recipes Stews Beef

Time 1h30m

Yield 8

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 pounds cubed beef stew meat
1 onion, diced
4 cups beef broth
4 russet potatoes, peeled and diced
1 (14.5 ounce) can fire-roasted diced tomatoes
1 (8 ounce) can chopped green chiles, drained (such as Hatch®)
2 teaspoons Mexican oregano
2 teaspoons minced garlic
2 teaspoons cumin
1 teaspoon dried chipotle chile powder
1 teaspoon chili powder
½ teaspoon ground black pepper

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat olive oil and sear beef cubes until browned on all sides, 5 to 8 minutes. Remove browned beef from the pot and set aside. Add onion and cook until soft and translucent, about 5 minutes. Turn off Saute function.
Return beef to the pot with onions. Mix in beef broth, potatoes, diced tomatoes, green chiles, oregano, garlic, cumin, chipotle chile powder, chili powder, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.

Nutrition Facts : Calories 370 calories, Carbohydrate 25.4 g, Cholesterol 62.6 mg, Fat 19.3 g, Fiber 3.8 g, Protein 23.1 g, SaturatedFat 6.7 g, Sodium 919.6 mg, Sugar 3.6 g

CALDILLO -- SOUTH OF THE BORDER STEW

Caldillo -- South of the Border Stew image

This is a nice stew; make it as spicy as you like by adding or reducing the amounts of chili peppers. I happen to be fond of Ancho Chili Peppers. Please feel free to substitute your own favorites! Serve with your choice of tortillas

Provided by Chef Michael Callah

Categories Stew

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

1 lb beef, cubed (Chuck roast works well)
1/2 cup onion, diced
bacon drippings
1 cup tomatoes, seeded & diced
1/2 cup ancho chili, roasted skinned, seeds removed
2 cups beef stock
1 teaspoon salt
1 teaspoon pepper
1 tablespoon garlic, minced
2 teaspoons ground cumin
1 lb potato, cubed
1 cup carrot (diced)

Steps:

Sauté the beef and onions in the bacon drippings.
Add tomatoes, sliced green chilies, stocks and seasonings.
Cook over low heat until meat is tender (about two hours).
Add cubed potatoes and carrots during last 30 minutes.

CALDILLO

Caldillo image

from the cookbook called seasoned with sun by the junior league of el paso. i make this all the time during the fall and winter months. my family loves it.

Provided by deborah03

Categories Stocks

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

3 lbs cubed stew meat
1 1/2 cups diced onions
4 -5 tablespoons bacon grease
3 cups canned diced tomatoes, undrained
1 1/2 cups green chili peppers, strips peeled and roasted
1/2 cup beef stock or 1/2 cup beef broth
1/2 cup chicken stock or 1/2 cup chicken broth
2 teaspoons salt
2 teaspoons pepper
2 teaspoons garlic salt or 2 teaspoons garlic powder (whichever you prefer)
2 teaspoons cumin
2 lbs potatoes, peeled and cubed small

Steps:

Brown beef and saute onions in bacon grease.
Add diced tomatoes, chile strips, both beef and chicken broths, and all seasonings to beef and onions mixture.
Simmer over low heat until meat is tender.
Add cubed potatoes during the last 30 minutes of cooking.
This freezes well before the potatoes are added.
This mexican stew can be served with warm dinner rolls, flour tortillas, or even cornbread.
It makes one gallon of stew.

Nutrition Facts : Calories 1262.5, Fat 79.7, SaturatedFat 31.9, Cholesterol 241.1, Sodium 1959.7, Carbohydrate 65.6, Fiber 9.8, Sugar 15, Protein 71.3

Tips:

Choose the right cut of beef: Chuck roast or short ribs are ideal for this dish, as they are tough cuts that become tender when cooked slowly. Brisket can also be used, but it will take longer to cook.

Brown the beef before cooking: This step helps to develop flavor and color in the beef. You can brown the beef in a pot on the stovetop or in the Instant Pot using the sauté function.

Use a variety of vegetables: Caldillo is a versatile dish that can be made with a variety of vegetables. Some common vegetables used in caldillo include potatoes, carrots, onions, celery, and bell peppers. You can also add other vegetables, such as corn, green beans, or zucchini.

Season the dish well: Caldillo is a flavorful dish, so be sure to season it well with salt, pepper, and other spices. You can also add herbs, such as cilantro or oregano, to enhance the flavor.

Cook the dish on low pressure: Caldillo is a slow-cooked dish, so it is important to cook it on low pressure. This will help to ensure that the beef and vegetables have time to become tender.

Serve with rice or tortillas: Caldillo is typically served with rice or tortillas. You can also serve it with bread or crusty rolls.

Conclusion:

Caldillo is a delicious and versatile dish that is perfect for a weeknight meal. It is easy to make and can be tailored to your own taste. With its tender beef, flavorful broth, and variety of vegetables, caldillo is a dish that the whole family will enjoy.