Gringa Caldo de Res for the Instant Pot Recipe

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.