Ninja Foodi caldo de res is brimming with fresh veggies and tender beef shanks, all cooked in a light and delicious savory broth. This Mexican beef soup recipe is wholesome and hearty, and easy to make in the pressure cooker in 1 hour or less!
Hearty soups don't have to be heavy! This Ninja Foodi caldo de res recipe is brimming with fresh seasonal vegetables like chayote, zucchini, and corn - plus melt-in-your-mouth tender beef shanks, all snuggled in a light and savory broth. It fills your stomach without making you feel weighed-down!
Traditional versions of caldo de res AKA Mexican beef soup cook low and slow on the stove top for hours, so the meat is super tender and the broth is infused with deep flavor. But here is another great recipe that allows you to perfectly cook dishes in a pressure cooker in a fraction of the time!
There is no searing or precooking the meat ahead of time and no complicated cooking techniques... Ingredients are simply added to the Ninja Foodi and cook hands-off in under an hour.
The soup is wonderfully easy to make in one pot, and each serving loaded with veggies and meat eats like an entire meal in one bowl. Make a large batch for dinner whenever you are wanting something warm, scrumptious, cozy and rustic, but with quick cooking convenience!
Recipe ingredients
Beef shanks. Fresh, or previously frozen and thawed. Select shanks that are even in size, and cut down to comfortably fit into the pot.
Vegetables. This classic caldo de res recipe includes a bounty of fresh veggies like onion, zucchini, cabbage, potatoes, carrots, corn, and tomato. It also has chayote, a flavorful squash that's popular in many central American recipes.
Bay leaf. Just 1 dried bay leaf gives the soup extra layers of earthy, savory and cozy flavors. Discard the leaf before serving the soup.
Salt and pepper. You need just a bit of each to season the soup to taste.
Lime and cilantro. Optional garnishes that I highly recommend... The freshness of both lime and cilantro really brighten the hearty chicken soup.
Variations
Beef. Shanks are traditional, but you can make this Ninja Foodi caldo de res recipe with other bone-in cuts of beef. Try it with chuck roast - or even oxtail, if you like!
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Frozen beef. If using frozen beef shanks simply increase the pressure cooking time by 10 minutes.
Chayote. This squash can be difficult to find in chain grocery stores, especially during off seasons. Swap it with yellow summer squash or use additional zucchini if chayote is not in stock.
Veggies. Feel free to reduce, omit, and/or swap out the vegetables in this recipe.
Serving suggestions
Serve hot bowls of soup with a basket of corn tortilla chips, crackers, or warm hunks of bread on the side. Anything you feel like dunking into the flavorful savory broth!
For a meal with some fun and tasty pep, consider serving the soup with jalapeno cheddar rolls or bread! Lightly toast any breads for optimum dunking.
Frequently asked questions
Because it includes starchy veggies like potatoes and carrots, technically this is not a low carb recipe... However, there is no pasta, rice or other refined carbs in the soup. So it is a lower carb option compared to similarly hearty soups.
Yes, the Ninja Foodi and Instant Pot are both pressure cookers. So you can make this easy caldo de res recipe in an Instant Pot, or other pressure cooker using the same steps.
A caldo is a type of broth-based soup (sopa). The broth liquid is thin, and does not include any creamy dairy element or thickener like flour.
More Ninja Foodi recipes
- Ninja Foodi beef tongue, lengua de res, so good!
- Ninja Foodi lamb shanks
- Ninja foodi green beans- Southern Style green beans made in pressure cooker.
Hope you will like this Ninja Foodi Caldo de Res soup as much as we do . Rate the recipe if you made it and leave a comment below if you have any questions or suggestions.
Recipe
Ninja Foodi Caldo de Res
Ingredients
- 2 lb beef shanks
- ½ onion
- 1 chayote
- 2 zucchinis
- ½ medium cabbage cut into chunks
- 1 bay leaf
- 3 potatoes
- 2 carrots cut into big chunks
- 3 corn cut into 3 pieces each
- 1 tomato
- salt and pepper
- lime
- cilantro
- garlic
Instructions
- Wash beef shanks and place into your Ninja Foodi. Add sliced onions and bay leaf. add 8-10 cups of water. Lock the lid and put IP to high pressure for 40 minutes. Nature release to avoid foam splashing.
- Open lid and add chopped potatoes, sliced in big chunks chayote and zucchinis, carrots, corn, cabbage and sliced tomatoes. Add salt and pepper to taste.
- Lock the lid and push high pressure setting for 4 minutes. Quick release.
- Serve with chopped cilantro and quartered lime.
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