Caldo de Res is a traditional Mexican beef soup/stew made with beef (stew meat), onions, garlic, cilantro, cumin, and hearty vegetables like cabbage, potatoes, corn, carrots, and chayote. It’s traditional and comforting and works well for a cozy family dinner (with an easy option to make it low-carb by swapping the potatoes and corn for cauliflower or radishes). Unlike classic caldo de res recipes that simmer bone-in beef shank for hours on the stovetop, this version uses the Instant Pot and an easy two-stage cook (meat first, veggies second) for the same cozy flavor in under an hour, even with boneless stew meat.
What Makes This Caldo De Res So Good
- Fast. Compared to the amount of time it takes to make a traditional Caldo recipe, this Instant Pot Recipe is done in a flash.
- Easy. A simple pour and cook recipe .
- Delicious. All of the amazing flavors you expect of Caldo De Res without all of the work.
- Versatile. Replace the corn and potatoes with cauliflower or radishes for a delicious low carb version.
Sometimes the simplest ingredients combine to give you the most flavorful of dishes. Mexican beef soup recipes should be full of flavor, but I was worried it would be quite tasteless. Even with only the simple spices of salt and cumin, this Caldo De Res recipe is full of flavor!
And the best part? You get a lot of taste and comfort with so little effort. The onions and cilantro add flavor to the broth, and the vegetables add their own lovely flavors to the soup. This Instant Pot dish is truly a comforting, hearty Caldo de Res or Mexican Beef Stew with a light, flavorful broth.
This recipe takes two cooking cycles. First, you cook the meat with just onions, cilantro, salt, cumin and a few slices of jalapenos. Then you add the remaining vegetables and cook them all once again.
What Is Caldo De Res?
Traditional Caldo De Res is a deliciously popular Mexican Beef Stew filled with hearty vegetables that serves as a filling comfort meal without being terribly unhealthy.
What Makes My Recipe Different?
Traditionally Caldo de Res is made with bone-in beef shank but I couldn’t find that easily. I figured if I couldn’t, others too would have trouble. So I decided to try it with beef stew meat.
I think the Instant Pot does an amazing job of infusing the beef with tons of flavor. So much so that none of my taste testers noted the lack of bones in the soup. But if you can find it, feel free to use bone-in beef and adjust cooking time accordingly.
How Many Calories Are In A Bowl Of This Beef Soup?
While this can vary depending on how much of each ingredient you grab for your bowl, there are approximately 145 calories in a cup of this Caldo recipe.
What You’ll Need To Make This Delicious Caldo
For the first cooking cycle
- 1 pound Beef Stew Meat - The heart of the dish, this cut provides rich beef flavor and tender, juicy bites once pressure-cooked.
- 5 cups Water - Acts as the cooking liquid and base for the broth. Under pressure, it absorbs flavor from the beef, aromatics, and spices, transforming into a savory, nutrient-rich soup.
- 1 cup Onion - Adds depth and sweetness to the broth while enhancing the natural beef flavor. As it cooks down, the onion helps form a rich, aromatic base.
- 2 tablespoons Garlic - Infuses the soup with warmth and savory depth, balancing the richness of the beef and complementing the cumin and cilantro.
- 1/2 cup Cilantro - Provides a fresh, herbaceous note that brightens the overall flavor of the broth.
- 2 teaspoons Ground Cumin - Adds a warm, earthy flavor that pairs beautifully with the beef and brings a subtle smokiness to the broth.
- 2 teaspoons Salt - Enhances all the natural flavors of the meat and vegetables while balancing the overall taste of the broth.
8 cups of mixed vegetables to add for the second cooking cycle
- 8 cups Mixed Vegetables - A medley of hearty vegetables adds body, texture, and sweetness to the soup. Each one contributes unique flavor and color.
- 1/4 head Cabbage - Adds mild sweetness and a tender texture that soaks up the flavorful broth.
- 8 whole Red Potatoes - Provide comforting starchiness, thickening the soup slightly as they cook and making it more filling.
- 1 ear Corn - Adds natural sweetness and a traditional touch, infusing the broth with its rich, roasted corn flavor.
- 1 Carrot - Brings color and subtle sweetness, complementing the savory beef and hearty broth.
- 1 Chayote Squash - A classic ingredient in Mexican soups, chayote adds a light, crisp texture that stays firm even after cooking, balancing the heavier vegetables.
How To Make Caldo de Res
- 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.
Watch The Step By Step Video
Tips and Tricks
Making Instant Pot Caldo de Res is an easy way to enjoy this traditional Mexican beef and vegetable soup in a fraction of the time. To get the richest broth, the most tender meat, and perfectly cooked vegetables, here are some helpful tips and tricks to make it come out perfectly every time:
- You could also make Caldo de Pollo with chicken legs in much the same fashion, you’d just have to adjust cook times down to about 10 minutes for bone-in legs.
- Bone-in beef shank can be used too to keep this Caldo de res recipe more traditional -it just may be difficult to find!
- The hardest part of this recipe for me was cutting the corn cobs into 1-2 inch pieces. I got it done, but I might use the larger, frozen corn ears next time and save myself some trouble.
- Never heard of a chayote squash? You can see what they look like below. However, zucchini can be subbed, just don’t cook it under pressure. Watch the video to see how you add it at the end, without pressure cooking it.
Variations
Here are some delicious and creative ways to customize your Instant Pot Caldo de Res to fit your taste preferences, dietary needs, or what you have on hand:
- Spicy - Add 1–2 chopped jalapeños, a teaspoon of chili flakes, or a dash of hot sauce to the broth for a warming, fiery kick. You can also blend in a bit of chipotle in adobo for a smoky depth.
- Low-Carb - Skip starchy vegetables like potatoes and corn and use more zucchini, cabbage, celery, or green beans instead. The broth remains flavorful but lighter and keto-friendly.
- Vegetarian - Replace the beef with a mix of hearty vegetables like mushrooms, carrots, zucchini, corn, and potatoes, and use vegetable broth instead of beef broth. You can add smoked paprika or liquid smoke for that savory flavor typically provided by the beef.
What To Eat With Caldo De Res
Caldo de Res is a hearty and comforting soup that pairs beautifully with a variety of traditional sides and simple accompaniments. Whether you’re serving it as a full meal or part of a family spread, here are some delicious options to enjoy alongside it:
- Warm Corn Tortillas - Soft, freshly warmed tortillas are perfect for dipping into the broth or wrapping around tender chunks of beef and vegetables.
- Mexican Rice - A classic pairing that complements the rich broth while adding extra substance to the meal. Spoon some rice into your bowl for a thicker, more filling soup.
- Lime Wedges - A squeeze of fresh lime brightens the broth and balances the savory flavors of the beef and vegetables.
- Avocado Slices - Creamy avocado adds a cool, smooth texture that contrasts beautifully with the hot, hearty soup.
How Long Does It Last?
After you make this delicious beef soup in your Instant Pot, it will stay just as delicious as the day you made it for 3-5 days. The longer the veggies sit in the broth, the softer they will become.
If you prefer your vegetables to be more on the crisp side, you may consider storing them separately from the broth when you are putting your leftovers into a storage container.
Can You Freeze It?
Yes, you can freeze caldo de res (Mexican beef soup) very well, making it a great option for meal prep or saving leftovers. Allow the soup to cool completely before transferring it to airtight, freezer-safe containers or heavy-duty freezer bags.
If using bags, lay them flat for easier storage and faster thawing later. Be sure to leave a little space at the top for expansion as the liquid freezes. Caldo de res can be frozen for up to 3 months without losing much flavor or texture.
When ready to enjoy, thaw it overnight in the refrigerator, then reheat gently on the stovetop over medium heat until hot.
To keep vegetables from turning mushy in Instant Pot caldo de res, use a two-stage cook. Pressure-cook the beef first to build a rich broth, then add the vegetables and cook them for a much shorter time (or even let them soften in residual heat after a quick pressure cycle). Put firm veggies like carrots and potatoes/corn in first for the veggie stage, and add tender ones like cabbage or zucchini last so they don’t dissolve. Also, use a quick release when the vegetables finish (natural release keeps cooking them), and cut everything into larger, even chunks so your Mexican beef and vegetable soup stays hearty instead of turning into stew mush.
Yes, you can absolutely make Instant Pot caldo de res low-carb (keto caldo de res) by swapping the higher-carb vegetables while keeping the same cozy Mexican beef soup vibe. The easiest move is to skip or reduce potatoes and corn and use radishes instead of potatoes (they turn tender and mildly sweet in the broth), plus cauliflower florets or extra cabbage, zucchini, and green beans for bulk. Keep all the flavor builders. Use beef, onion, garlic, cumin/oregano, and finish with lots of cilantro and lime. Then, do the same two-stage cook so your keto-friendly veggies don’t get mushy.
More Flavorful Soup Recipes
Keto Zuppa Toscana
- Indian Tomato Soup . Tomato soup but better with Indian spices.
- Instant Pot Moong Dal . It’s a delicious traditional Indian soup.
- Butternut Squash Soup with Apple and Bacon - a twist on a classic!
- 35 Instant Pot Mexican recipes you might want to pin for later.
- Italian Sausage Soup - Low carb and packed with flavor.
- Keto Zuppa Toscana - Flavors like your favorite restaurant.
- Instant Pot Chicken Tortilla Soup - A delicious Instant Pot soup .
- Low Carb Cream of Mushroom Soup - Skip the canned version.
Caldo De Res Recipe | Easy Instant Pot Mexican Beef Stew
Equipment
- Instant Pot
- Measuring Cups
- Measuring Spoons
- SHUN BOXED KNIFE SET
Ingredients
For the first cooking cycle
- ▢ 1 pound ( 453.59 g ) Beef Stew Meat
- ▢ 5 cups ( 1.25 kg ) Water
- ▢ 1 cup ( 160 g ) Onion , chopped
- ▢ 2 Tbs ( 2 Tbs ) Garlic , minced
- ▢ 1/2 cup ( 8 g ) Cilantro , chopped
- ▢ 2 teaspoons ( 2 teaspoons ) Ground Cumin
- ▢ 2 teaspoons ( 2 teaspoons ) Kosher Salt
8 cups of mixed vegetables to add for the second cooking cycle
- ▢ 1/4 head ( 0.25 ) cabbage , cut in wedges
- ▢ 8 whole ( 8 ) red potatoes, , halved
- ▢ 1 ( 1 ) ear of corn , cut in 1-2 inch pieces
- ▢ 1 ( 1 ) carrot , sliced
- ▢ 1 ( 1 ) Chayote Squash , cut into 2-3 inch pieces* (see note)
Instructions
- 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.
Watch The Video
- You could also make Caldo de Pollo with chicken legs in much the same fashion, you’d just have to adjust cook times down to about 10 minutes for bone-in legs.
- Bone-in beef shank can be used too to keep this caldo de res recipe more traditional - it just may be difficult to find!
- The hardest part of this recipe for me was cutting the corn cobs into 1-2 inch pieces. I got it done, but I might use the larger, frozen corn ears next time and save myself some trouble.
- Never heard of a chayote squash? You cansub zucchini if you have a hard time finding some, just don’t cook it under pressure. Let it steam at the end.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
Caldo de Res is a traditional Mexican beef soup/stew made with beef (stew meat), onions, garlic, cilantro, cumin, and hearty vegetables like cabbage, potatoes, corn, carrots, and chayote. It’s traditional and comforting and works well for a cozy family dinner (with an easy option to make it low-carb by swapping the potatoes and corn for cauliflower or radishes). Unlike classic caldo de res recipes that simmer bone-in beef shank for hours on the stovetop, this version uses the Instant Pot and an easy two-stage cook (meat first, veggies second) for the same cozy flavor in under an hour, even with boneless stew meat.
What Makes This Caldo De Res So Good
- Fast. Compared to the amount of time it takes to make a traditional Caldo recipe, this Instant Pot Recipe is done in a flash.
- Easy. A simple pour and cook recipe .
- Delicious. All of the amazing flavors you expect of Caldo De Res without all of the work.
- Versatile. Replace the corn and potatoes with cauliflower or radishes for a delicious low carb version.
Sometimes the simplest ingredients combine to give you the most flavorful of dishes. Mexican beef soup recipes should be full of flavor, but I was worried it would be quite tasteless. Even with only the simple spices of salt and cumin, this Caldo De Res recipe is full of flavor!
And the best part? You get a lot of taste and comfort with so little effort. The onions and cilantro add flavor to the broth, and the vegetables add their own lovely flavors to the soup. This Instant Pot dish is truly a comforting, hearty Caldo de Res or Mexican Beef Stew with a light, flavorful broth.
This recipe takes two cooking cycles. First, you cook the meat with just onions, cilantro, salt, cumin and a few slices of jalapenos. Then you add the remaining vegetables and cook them all once again.
What Is Caldo De Res?
Traditional Caldo De Res is a deliciously popular Mexican Beef Stew filled with hearty vegetables that serves as a filling comfort meal without being terribly unhealthy.
What Makes My Recipe Different?
Traditionally Caldo de Res is made with bone-in beef shank but I couldn’t find that easily. I figured if I couldn’t, others too would have trouble. So I decided to try it with beef stew meat.
I think the Instant Pot does an amazing job of infusing the beef with tons of flavor. So much so that none of my taste testers noted the lack of bones in the soup. But if you can find it, feel free to use bone-in beef and adjust cooking time accordingly.
How Many Calories Are In A Bowl Of This Beef Soup?
While this can vary depending on how much of each ingredient you grab for your bowl, there are approximately 145 calories in a cup of this Caldo recipe.
What You’ll Need To Make This Delicious Caldo
For the first cooking cycle
- 1 pound Beef Stew Meat - The heart of the dish, this cut provides rich beef flavor and tender, juicy bites once pressure-cooked.
- 5 cups Water - Acts as the cooking liquid and base for the broth. Under pressure, it absorbs flavor from the beef, aromatics, and spices, transforming into a savory, nutrient-rich soup.
- 1 cup Onion - Adds depth and sweetness to the broth while enhancing the natural beef flavor. As it cooks down, the onion helps form a rich, aromatic base.
- 2 tablespoons Garlic - Infuses the soup with warmth and savory depth, balancing the richness of the beef and complementing the cumin and cilantro.
- 1/2 cup Cilantro - Provides a fresh, herbaceous note that brightens the overall flavor of the broth.
- 2 teaspoons Ground Cumin - Adds a warm, earthy flavor that pairs beautifully with the beef and brings a subtle smokiness to the broth.
- 2 teaspoons Salt - Enhances all the natural flavors of the meat and vegetables while balancing the overall taste of the broth.
8 cups of mixed vegetables to add for the second cooking cycle
- 8 cups Mixed Vegetables - A medley of hearty vegetables adds body, texture, and sweetness to the soup. Each one contributes unique flavor and color.
- 1/4 head Cabbage - Adds mild sweetness and a tender texture that soaks up the flavorful broth.
- 8 whole Red Potatoes - Provide comforting starchiness, thickening the soup slightly as they cook and making it more filling.
- 1 ear Corn - Adds natural sweetness and a traditional touch, infusing the broth with its rich, roasted corn flavor.
- 1 Carrot - Brings color and subtle sweetness, complementing the savory beef and hearty broth.
- 1 Chayote Squash - A classic ingredient in Mexican soups, chayote adds a light, crisp texture that stays firm even after cooking, balancing the heavier vegetables.
How To Make Caldo de Res
- 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.
Watch The Step By Step Video
Tips and Tricks
Making Instant Pot Caldo de Res is an easy way to enjoy this traditional Mexican beef and vegetable soup in a fraction of the time. To get the richest broth, the most tender meat, and perfectly cooked vegetables, here are some helpful tips and tricks to make it come out perfectly every time:
- You could also make Caldo de Pollo with chicken legs in much the same fashion, you’d just have to adjust cook times down to about 10 minutes for bone-in legs.
- Bone-in beef shank can be used too to keep this Caldo de res recipe more traditional -it just may be difficult to find!
- The hardest part of this recipe for me was cutting the corn cobs into 1-2 inch pieces. I got it done, but I might use the larger, frozen corn ears next time and save myself some trouble.
- Never heard of a chayote squash? You can see what they look like below. However, zucchini can be subbed, just don’t cook it under pressure. Watch the video to see how you add it at the end, without pressure cooking it.
Variations
Here are some delicious and creative ways to customize your Instant Pot Caldo de Res to fit your taste preferences, dietary needs, or what you have on hand:
- Spicy - Add 1–2 chopped jalapeños, a teaspoon of chili flakes, or a dash of hot sauce to the broth for a warming, fiery kick. You can also blend in a bit of chipotle in adobo for a smoky depth.
- Low-Carb - Skip starchy vegetables like potatoes and corn and use more zucchini, cabbage, celery, or green beans instead. The broth remains flavorful but lighter and keto-friendly.
- Vegetarian - Replace the beef with a mix of hearty vegetables like mushrooms, carrots, zucchini, corn, and potatoes, and use vegetable broth instead of beef broth. You can add smoked paprika or liquid smoke for that savory flavor typically provided by the beef.
What To Eat With Caldo De Res
Caldo de Res is a hearty and comforting soup that pairs beautifully with a variety of traditional sides and simple accompaniments. Whether you’re serving it as a full meal or part of a family spread, here are some delicious options to enjoy alongside it:
- Warm Corn Tortillas - Soft, freshly warmed tortillas are perfect for dipping into the broth or wrapping around tender chunks of beef and vegetables.
- Mexican Rice - A classic pairing that complements the rich broth while adding extra substance to the meal. Spoon some rice into your bowl for a thicker, more filling soup.
- Lime Wedges - A squeeze of fresh lime brightens the broth and balances the savory flavors of the beef and vegetables.
- Avocado Slices - Creamy avocado adds a cool, smooth texture that contrasts beautifully with the hot, hearty soup.
How Long Does It Last?
After you make this delicious beef soup in your Instant Pot, it will stay just as delicious as the day you made it for 3-5 days. The longer the veggies sit in the broth, the softer they will become.
If you prefer your vegetables to be more on the crisp side, you may consider storing them separately from the broth when you are putting your leftovers into a storage container.
Can You Freeze It?
Yes, you can freeze caldo de res (Mexican beef soup) very well, making it a great option for meal prep or saving leftovers. Allow the soup to cool completely before transferring it to airtight, freezer-safe containers or heavy-duty freezer bags.
If using bags, lay them flat for easier storage and faster thawing later. Be sure to leave a little space at the top for expansion as the liquid freezes. Caldo de res can be frozen for up to 3 months without losing much flavor or texture.
When ready to enjoy, thaw it overnight in the refrigerator, then reheat gently on the stovetop over medium heat until hot.
To keep vegetables from turning mushy in Instant Pot caldo de res, use a two-stage cook. Pressure-cook the beef first to build a rich broth, then add the vegetables and cook them for a much shorter time (or even let them soften in residual heat after a quick pressure cycle). Put firm veggies like carrots and potatoes/corn in first for the veggie stage, and add tender ones like cabbage or zucchini last so they don’t dissolve. Also, use a quick release when the vegetables finish (natural release keeps cooking them), and cut everything into larger, even chunks so your Mexican beef and vegetable soup stays hearty instead of turning into stew mush.
Yes, you can absolutely make Instant Pot caldo de res low-carb (keto caldo de res) by swapping the higher-carb vegetables while keeping the same cozy Mexican beef soup vibe. The easiest move is to skip or reduce potatoes and corn and use radishes instead of potatoes (they turn tender and mildly sweet in the broth), plus cauliflower florets or extra cabbage, zucchini, and green beans for bulk. Keep all the flavor builders. Use beef, onion, garlic, cumin/oregano, and finish with lots of cilantro and lime. Then, do the same two-stage cook so your keto-friendly veggies don’t get mushy.
More Flavorful Soup Recipes
Keto Zuppa Toscana
- Indian Tomato Soup . Tomato soup but better with Indian spices.
- Instant Pot Moong Dal . It’s a delicious traditional Indian soup.
- Butternut Squash Soup with Apple and Bacon - a twist on a classic!
- 35 Instant Pot Mexican recipes you might want to pin for later.
- Italian Sausage Soup - Low carb and packed with flavor.
- Keto Zuppa Toscana - Flavors like your favorite restaurant.
- Instant Pot Chicken Tortilla Soup - A delicious Instant Pot soup .
- Low Carb Cream of Mushroom Soup - Skip the canned version.
Caldo De Res Recipe | Easy Instant Pot Mexican Beef Stew
Equipment
- Instant Pot
- Measuring Cups
- Measuring Spoons
- SHUN BOXED KNIFE SET
Ingredients
For the first cooking cycle
- ▢ 1 pound ( 453.59 g ) Beef Stew Meat
- ▢ 5 cups ( 1.25 kg ) Water
- ▢ 1 cup ( 160 g ) Onion , chopped
- ▢ 2 Tbs ( 2 Tbs ) Garlic , minced
- ▢ 1/2 cup ( 8 g ) Cilantro , chopped
- ▢ 2 teaspoons ( 2 teaspoons ) Ground Cumin
- ▢ 2 teaspoons ( 2 teaspoons ) Kosher Salt
8 cups of mixed vegetables to add for the second cooking cycle
- ▢ 1/4 head ( 0.25 ) cabbage , cut in wedges
- ▢ 8 whole ( 8 ) red potatoes, , halved
- ▢ 1 ( 1 ) ear of corn , cut in 1-2 inch pieces
- ▢ 1 ( 1 ) carrot , sliced
- ▢ 1 ( 1 ) Chayote Squash , cut into 2-3 inch pieces* (see note)
Instructions
- 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.
Watch The Video
- You could also make Caldo de Pollo with chicken legs in much the same fashion, you’d just have to adjust cook times down to about 10 minutes for bone-in legs.
- Bone-in beef shank can be used too to keep this caldo de res recipe more traditional - it just may be difficult to find!
- The hardest part of this recipe for me was cutting the corn cobs into 1-2 inch pieces. I got it done, but I might use the larger, frozen corn ears next time and save myself some trouble.
- Never heard of a chayote squash? You cansub zucchini if you have a hard time finding some, just don’t cook it under pressure. Let it steam at the end.
Get support & connect with our community on Facebook!
Nutrition
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
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Caldo De Res Recipe | Easy Instant Pot Mexican Beef Stew
Ingredients
For the first cooking cycle
- 1 pound Beef Stew Meat
- 5 cups Water
- 1 cup Onion chopped
- 2 Tbs Garlic minced
- 1/2 cup Cilantro chopped
- 2 teaspoons Ground Cumin
- 2 teaspoons Kosher Salt
8 cups of mixed vegetables to add for the second cooking cycle
- 1/4 head cabbage cut in wedges
- 8 whole red potatoes, halved
- 1 ear of corn cut in 1-2 inch pieces
- 1 carrot sliced
- 1 Chayote Squash cut into 2-3 inch pieces* (see note)
Instructions
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.
You could also make Caldo de Pollo with chicken legs in much the same fashion, you’d just have to adjust cook times down to about 10 minutes for bone-in legs.
Bone-in beef shank can be used too to keep this caldo de res recipe more traditional - it just may be difficult to find!
The hardest part of this recipe for me was cutting the corn cobs into 1-2 inch pieces. I got it done, but I might use the larger, frozen corn ears next time and save myself some trouble.
Never heard of a chayote squash? You cansub zucchini if you have a hard time finding some, just don’t cook it under pressure. Let it steam at the end.
Caldo De Res Recipe | Easy Instant Pot Mexican Beef Stew https://twosleevers.com/caldo-de-res/
Are you looking for a simple, yet satisfying meal that’s packed with flavor? Try this Cowboy Chicken recipe, cooked to perfection in the air fryer. This recipe combines juicy chicken thighs, crispy bacon, melty cheese, and tangy barbecue sauce for a delicious and easy dinner that the whole family will love.
Why This Will Be Your New Favorite Way To Make Chicken
- Fast. A delicious chicken dish that is ready in under 30 minutes with the help of your air fryer.
- Easy. Wrap some chicken thighs with bacon, air fry, and coat with your favorite bbq sauce and some spicy, melty cheese.
- Low Carb. Only net carbs per serving.
- High Protein. This Cowboy Chicken is packed with an impressive 31 grams of protein per serving.
Why Do We Call It Cowboy Chicken?
We dubbed this recipe cowboy chicken because it is reminiscent of the type of food that cowboys would have eaten on the range. It’s hearty and rustic and reminds us of something that a cowboy would be ecstatic to dig into.
Whether you’re a fan of classic cowboy cuisine or just looking for a delicious and comforting dinner, cowboy chicken is a dish that’s sure to satisfy.
Ingredients You’ll Need
- Boneless skinless chicken thighs - You can also use chicken breasts or chicken tenderloins, but I love how juicy the thighs are when cooked in the air fryer.
- Bacon - Use traditional pork bacon, or swap out turkey bacon for a healthier option.
- Barbecue sauce - Use your favorite BBQ sauce, but watch the carb count in it if you want to keep this dish keto-friendly.
- Pepperjack Cheese - If you’re not a fan of spice, this Cowboy Chicken recipe is also tasty with sharp cheddar cheese.
- Salt and pepper - Just a touch to enhance the natural flavors of the other ingredients.
How To Make Cowboy Chicken
Honestly, this recipe isn’t only amazing because it’s packed with flavor and can feed the hungriest cowboy (or cowgirl). I also love this dish because of how simple it is to make. The hardest part is wrapping your chicken in bacon, and that takes minimal effort.
- Prepare the air fryer. Preheat your air fryer to 400°F.
- Wrap the chicken thighs in bacon. Add pepper jack cheese to one side of the chicken thighs and roll to secure the cheese in the middle. Wrap each chicken thigh with a slice of bacon, securing the ends of the bacon with toothpicks.
- Add the chicken to the basket. Once your air fryer is preheated, place the bacon-wrapped chicken thighs in the basket of the air fryer, making sure they are not overlapping.
- Cook the Chicken Thighs. Cook the chicken for 20-25 minutes, flipping it halfway through the cooking time until the internal temperature of the chicken reaches 165°F and the bacon is crispy. Use a meat thermometer to check the temperature.
- Baste with sauce and serve. Use a basting brush to coat the chicken thighs with your favorite BBQ sauce, serve, and enjoy!
Variations
- Skip the bacon. If you want to keep the calorie count lower in this recipe, you can just omit it and spray the chicken thighs with some cooking spray or oil before tossing them in the air fryer.
- Swap out the cheese. This Cowboy Chicken recipe is delicious with a variety of cheeses, but pepper jack cheese just happens to be my favorite. Use sharp cheddar, smoked gouda, or provolone to melt over the top for a tasty bite.
- Use a different cut of chicken. Not a fan of chicken thighs, or just have a different cut in your fridge already? No problem, Just wrap the breasts or tenderloins with the bacon and air fry for 8 minutes for tenderloins or 10-12 minutes for chicken breasts (depending on thickness). As always, make sure you check the internal temperature of your chicken to ensure it has reached 165F.
What To Serve With Bacon Wrapped Chicken
There are many delicious side dishes that complement Cowboy Chicken. Here are a few of my favorite sides to serve alongside it:
- Roasted vegetables - Roast some vegetables, such as carrots , potatoes , or Brussels sprouts , in the oven or air fryer for a tasty and healthy side dish.
- Corn on the cob - Grilled corn on the cob is a sweet and juicy side dish that pairs perfectly with BBQ chicken.
- Baked beans - Serve a bowl of baked beans for a classic side dish that’s both filling and flavorful.
- Coleslaw - A creamy coleslaw adds a crunchy and tangy contrast to the rich flavors of the bacon wrapped chicken.
- Dinner rolls or garlic bread - For a comforting and filling side dish, serve the chicken with warm biscuits or garlic bread.
- Salad - A crisp and refreshing salad, such as a classic Caesar salad or a mixed greens salad, is a great way to balance the richness of the bacon wrapped chicken.
No matter what side dish you choose, the combination of Cowboy Chicken and any of these sides is sure to be a hit with your family and guests.
How Long Does It Last?
Cowboy Chicken can last in the refrigerator for up to 4 days if properly stored. Here are a few tips for storing and reheating the chicken:
Store it in an airtight container in the refrigerator.
When reheating, place the chicken in the oven or air fryer at 350°F for 4-6 minutes, or until heated through. You can also reheat the chicken in the microwave, but this may cause the bacon to become soft and lose its crispiness.
Avoid storing the chicken at room temperature for more than 2 hours, as this can allow bacteria to grow and potentially cause foodborne illness.
It’s important to follow food safety guidelines when storing and reheating chicken to minimize the risk of foodborne illness. If you’re unsure whether the chicken has gone bad, it’s always best to err on the side of caution and throw it out.
More Air Fryer Chicken Recipes
Cooking chicken in the air fryer is incredibly simple and makes for a juicy, delicious bite. If you love the convenience and flavor, check out some of my other great air fryer chicken recipes:
- Chicken Burgers
- Air Fryer Popcorn Chicken
- Buffalo Chicken Meatballs
Cowboy Chicken | Bacon Wrapped Chicken Recipe
Ingredients
- ▢ 4 Boneless Skinless Chicken Thighs
- ▢ 4 strips Bacon
- ▢ 1 cup pepper jack cheese
- ▢ 1/2 cup low carb bbq sauce
Instructions
- Preheat your air fryer to 400°F.
- Add pepper jack cheese to one side of the chicken thighs and roll to secure the cheese in the middle. Wrap each chicken thigh with a slice of bacon, securing the ends of the bacon with toothpicks.
- Once your air fryer is preheated, place the bacon-wrapped chicken thighs in the basket of the air fryer, making sure they are not overlapping.
- Cook the chicken for 20-25 minutes, flipping it halfway through the cooking time until the internal temperature of the chicken reaches 165°F and the bacon is crispy. Use a meat thermometer to check the temperature.
- Use a basting brush to coat the chicken thighs with your favorite BBQ sauce, serve, and enjoy!
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Nutrition
And don’t forget to check out my air fryer cookbooks! Every day easy air fryer , and Air Fryer Revolution .
