Sopa de res is an extremely hearty and satisfying beef soup. The ingredients are simple, but highly nutritious. It’s made with vegetables that are just “roughly chopped” and beef with bone and all. Bone broth seems to be all the rage nowadays, but using the bones in soups is quite traditional is Hispanic culture. I first tried this soup many moons ago, and since then prepared it for my family on special days. Traditionally, it takes hours to make, but with The Instant Pot, it takes less than 2 hours, start to finish. The meat is extra tender, and the broth nutritious and delicious.
I’m not a dietitian, but any soup made like this must, indeed, have some medicinal qualities that cure all sorts of ailments. Plus, it’s pure comfort food, rustic and surprisingly flavorful. It warms your soul and tummy during cold winter months, or just when you need a pick-me-up. While delicious and nutritious, this soup has some history behind it and a lot in common with the soups of other countries.
Instant Pot Sopa De Res
2 lbs bone in beef pieces ( shank, short ribs)
6 cups beef broth
1 onion, chopped
3-4 whole garlic pieces
2 celery stalks, sliced
2 carrots, peeled and sliced
1 packet Goya Foods Sazon Coriander & Annatto
3 medium Pipian Squash or 3 medium zucchini (if you cannot find Pipian squash.)
1 tomato, chopped
2 medium Yuca or 4 medium potatoes of Yucca is not available.
3 fresh corn on the cobs broken into 3 pieces.
2 chayote squash, peeled , halved and then sliced long ways.
small bunch cilantro, rinsed, and chopped
Preheat the Instant Pot, and spray the pot with cooking spray.
Add the meat to the pot with garlic ; salt and pepper generously, and brown for about 3 to 4 minutes, on saute.
Turn off the pot, and add the beef broth, and sazon Goya.
Put on the lid, lock it and set to manual high pressure for 45 minutes.
(It will take a while to come to pressure with such a full pot.)
After the cooking time is complete, allow the pressure to release naturally (without using the quick release lever). Mine took about 25 minutes, FYI.
Open lid and add chopped yuca, sliced chayote and squash, tomato, cilantro and corn.
Lock the lid and push high pressure setting for 8 minutes. Quick release.
Serve with chopped cilantro and quartered lime.