Caldo De Res (Mexican Beef Soup) [Instant Pot]

whatscookinchicago.com

Larissa

subheading: SCALE 1X 2X 3X:

2 pounds beef shank, with bone

1 tablespoon vegetable oil

2 teaspoons salt

2 teaspoons ground black pepper

1 onion, chopped

1 (14.5 ounce) can diced tomatoes

3 cups beef broth

2 cups water

2 medium carrot, coarsely chopped

¼ cup chopped fresh cilantro

1 potato, quartered

2 ears corn, husked and cut into thirds (frozen works well too)

1 medium head cabbage, cored & cut into wedges

¼ cup freshly squeezed lime juice

¼ cup freshly minced cilantro

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