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A bowl of Instant Pot Columbian Beef Rib Soup

Instant Pot Colombian Beef Rib Soup (Caldo de Costilla)

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  • Author: Mike Vrobel
  • Total Time: 1 hour 20 minutes
  • Yield: 3 quarts of soup

Description

Instant Pot Colombian Beef Rib Soup (Caldo de Costilla) is a simple, hearty soup from the Andes mountains, perfect for the meat-and-potatoes eaters in your life. Bone-in beef short ribs are pressure cooked, both cooking the ribs and making a rich broth. Add some potatoes, season with garlic, green onions, and cilantro, and you have a fantastic way to warm yourself up on a chilly day.

Ingredients

  • 3 pounds of beef short ribs, cut into 3-inch cubes
  • 1 medium onion, diced
  • 4 cloves of garlic, minced
  • Stems from 12 sprigs of cilantro (leaves used later)
  • 6 cups of water
  • 1½ teaspoons fine sea salt (for the broth step)
  • 4 Yellow Potatoes (2 pounds), peeled and cut into 2-inch dice
  • 2 teaspoons fine sea salt (for the potato step)
  • 1 teaspoon fresh ground black pepper
  • 6 green onions (scallions), minced, for garnish
  • Leaves from 12 sprigs of cilantro, minced, for garnish

Instructions

  1. Ribs and aromatics in the pot: Put the short ribs, onion, garlic, and cilantro stems into an Instant Pot or other pressure cooker. Pour in the 6 cups of water and add 1½ teaspoons of fine sea salt.
  2. Pressure cook the ribs for 45 minutes with a 15-minute natural release: Lock the lid on the pot. Pressure cook on high pressure for 45 minutes in an Instant Pot or other electric pressure cooker, or for 36 minutes in a stovetop PC. (Use Manual, Pressure Cook, or Pressure Cook - Custom mode in an Instant Pot). Let the pressure come down naturally for 15 minutes, then quick release any remaining pressure. Unlock the lid on the pot, tilting it away from you to avoid the hot steam.
  3. Strain the broth (optional): If you want a clean broth, scoop out the short ribs and any loose bones with a slotted spoon, then set them aside (the ribs should be fall-apart tender). Pour the broth through a fine-mesh strainer, wipe out the pot liner with paper towels, then return the pot liner to the pot and add the short ribs back to the pot. (This step is optional. If you want a more rustic soup, just fish out the cilantro stems as best you can.)
  4. Pressure cook the potatoes for 5 minutes with a quick release: Add the diced potatoes to the pot and stir in the 2 teaspoons of fine sea salt. Lock the lid and pressure cook on high pressure for 5 minutes (both electric and stovetop PCs). Quick release the pressure. Unlock the lid on the pot, tilting it away from you to avoid the hot steam.
  5. Serve and enjoy: To serve, scoop a piece of short rib (or two) into a bowl, then ladle some broth and potatoes from the pot over it. Garnish the bowl with a generous sprinkling of minced green onions and minced cilantro. (Pass any leftover minced green onions and cilantro at the table). Serve and enjoy!

Equipment

  • Prep Time: 5 minutes
  • Cook Time: 75 minutes

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Nutrition

  • Serving Size: 1.5 cups of soup
  • Calories: 367
  • Sugar: 1.2 g
  • Sodium: 1020.4 mg
  • Fat: 15.2 g
  • Carbohydrates: 29 g
  • Fiber: 3.6 g
  • Protein: 27.1 g
  • Cholesterol: 75.4 mg

Find it online: https://www.dadcooksdinner.com/instant-pot-colombian-beef-rib-soup-caldo-de-costilla/