Speedy and Savory Instant Pot Beef Kaldereta

Embark on a culinary journey to the Philippines with this incredible Instant Pot Beef Kaldereta recipe. This isn’t just any stew; it’s a rich, hearty Filipino delight featuring tender beef, a savory tomato-based sauce, and a medley of vibrant vegetables. Perfect for a comforting family dinner or a special occasion, this pressure cooker version simplifies the traditional method, allowing you to achieve deep, complex flavors in a fraction of the time. Get ready to discover your new favorite Filipino beef stew!

This Page Contains Affiliate Links. For more Info See My Disclosures here.

The Rich History and Modern Twist of Kaldereta

From Goat to Gorgeous Beef

Kaldereta, sometimes spelled Caldereta, is a beloved Filipino stew with roots deeply embedded in Spanish colonial influence. The name itself comes from the Spanish word “caldera,” meaning cauldron, hinting at its slow-cooked origins. Traditionally, Kaldereta was prepared with goat meat (kambing) or mutton, offering a distinctive, robust flavor. However, adapting to local preferences and availability, regional variations emerged across the Philippines, often incorporating chicken, pork, or, as in this recipe, beef.

Here in the States, goat meat can be a challenge to find and isn’t to everyone’s taste. That’s why this Instant Pot Kaldereta recipe embraces the beef version, making it more accessible and broadly appealing. Using beef allows for a familiar texture and flavor while retaining all the aromatic spices and rich tomato base that define this classic dish.

The Advantage of Cutting Your Own Beef

For the best possible texture and flavor in your Beef Kaldereta, we highly recommend selecting a quality roast, such as a bottom round, and cutting it into chunks yourself. While pre-cut stew meat offers convenience, it often consists of various cuts and scraps, leading to uneven cooking and less desirable results. By choosing a single, well-marbled roast, you maintain control over the size and quality of your meat pieces.

Cutting your own 1-inch chunks from a bottom round roast ensures that each piece will cook evenly, becoming incredibly tender under pressure without falling apart entirely. This extra step, though minimal, significantly elevates the final dish, guaranteeing a more consistent and satisfying culinary experience. It’s a simple trick that professional chefs often employ, and it makes a noticeable difference in a hearty stew like Kaldereta.

Beyond the meat, preparing this Instant Pot Beef Kaldereta is wonderfully straightforward, promising a delicious and comforting meal with minimal fuss.

Essential Preparation for Your Kaldereta

Before diving into the Instant Pot, a little bit of prep work goes a long way in ensuring a perfectly cooked and flavorful Beef Kaldereta. The beauty of this recipe lies in its simplicity, requiring just a few key steps to get all your ingredients ready.

First, turn your attention to the vegetables. Rinse your bell peppers thoroughly. Cut them in half, carefully remove the seeds and the white membranes inside, then slice them into attractive rings. Next, halve and peel your onions, then slice them into thin ⅛-inch pieces. For the root vegetables, wash and peel both the potatoes and carrots. Cut the potatoes into even, bite-sized chunks to ensure they cook uniformly. The carrots should be cut into slightly smaller ½-inch chunks, as they tend to be a bit firmer and benefit from a more compact size for even tenderness.

With your vegetables prepped, it’s time to focus on the star of the dish: the beef. If you’ve opted for a bottom round roast, carefully trim away any excess fat. Then, cut the roast into uniform 1-inch cubes. This consistent sizing is crucial for achieving that melt-in-your-mouth tenderness that defines a great stew. If you’re using pre-cut stew meat, you can skip this step entirely.

Next, season your beef chunks generously. Combine equal parts garlic powder and onion powder. For ease, you can use a spice shaker to distribute the seasoning evenly over the meat, or simply sprinkle it directly from their containers. Once seasoned, lightly coat the beef chunks in flour. This flour coating serves a dual purpose: it helps create a beautiful sear on the beef and contributes to the stew’s thickening later on, adding a delightful richness to the sauce.

Instant Pot Cooking: Bringing Your Kaldereta to Life

Now that your ingredients are prepped, it’s time to unleash the magic of the Instant Pot. Begin by setting your Instant Pot to the “Saute” function on the “Normal” setting. Add enough vegetable oil to generously coat the bottom of the inner pot, typically around 2 tablespoons. Allow the oil to heat up for about 5 minutes, or until it just begins to shimmer and lightly smoke. This ensures optimal searing temperatures for the beef.

Once the oil is hot, add your floured beef chunks in batches. Avoid overcrowding the pot, as this will steam the meat instead of searing it. Sear the beef for 2-3 minutes per side until beautifully browned, then remove the seared meat and set it aside. This crucial step develops a rich, savory crust, contributing immensely to the stew’s overall flavor depth. After removing all the beef, add the minced garlic to the hot pot and sauté for about 30 seconds until fragrant. Immediately pour in the red wine and use a wooden spoon to vigorously scrape up any browned bits stuck to the bottom of the pot. This deglazing technique is vital for preventing a “burn” notice on your Instant Pot and infuses the stew with incredible flavor.

Next, add the beef stock, soy sauce, bay leaves, paprika, and tomato paste to the pot. Stir everything thoroughly to combine the flavors and ensure the tomato paste is fully integrated. Return the seared beef, along with the prepped potatoes and carrots, to the Instant Pot. Give it another good stir to ensure all ingredients are well mixed and submerged in the liquid.

Secure the lid on your Instant Pot, making sure the sealing valve is in the “Sealing” position. Select the “Meat/Stew” setting and adjust the cooking time to 35 minutes. The pressure cooker will work its magic, transforming tough beef into fork-tender morsels and melding all the wonderful flavors together under pressure.

Once the 35-minute pressure cooking cycle is complete, allow for a 15-minute Natural Pressure Release (NPR). This slow release of pressure is essential for stews and meat dishes, as it prevents the beef from toughening up and allows the flavors to deepen further. After 15 minutes, carefully move the sealing valve to the “Venting” position to release any remaining pressure, then open the Instant Pot lid.

Now it’s time to add the more delicate ingredients: the bell peppers, onions, and green olives. Stir them into the rich stew. Set your Instant Pot back to the “Saute” function on the “Normal” setting and let the stew simmer for another 25 minutes, or until the freshly added vegetables reach your preferred tender-crisp consistency. This final simmer ensures the vegetables are cooked through but retain a slight bite, adding fresh texture and brightness to the dish.

Taste the stew and season with additional salt and pepper as needed. Filipino cuisine often balances savory, sour, and sometimes a hint of sweetness, so adjust to your palate. Serve your magnificent Instant Pot Beef Kaldereta hot, traditionally over steaming white rice, and get ready for a truly satisfying meal!

Tried this recipe?Mention @DadGotThis or tag #DadGotThis!

Tips and Variations for Your Perfect Beef Kaldereta

No Liver Paste? No Problem!

One traditional ingredient often found in authentic Kaldereta recipes is liver paste, which is typically used to thicken the stew and add a unique depth of flavor. However, liver paste isn’t always easy to find in conventional grocery stores, and its distinct taste can be polarizing for some. For this Instant Pot Beef Kaldereta recipe, we’ve opted to omit it without sacrificing richness or texture.

Thanks to the natural starches released by the potatoes as they break down during pressure cooking, your stew will achieve a satisfying thickness on its own. The flour coating on the beef also contributes to this. If, after cooking, you prefer an even thicker consistency, simply create a cornstarch slurry (equal parts cornstarch and cold water) and stir it into the simmering stew during the final “Saute” stage until it reaches your desired consistency. This provides a simple and effective alternative to liver paste.

Thoughtful Substitutions for Kaldereta

While the core ingredients of this Kaldereta recipe are carefully balanced for authentic flavor, there’s a little room for personal preference. If green olives aren’t your favorite, feel free to omit them. Just be aware that olives contribute a briny, salty note to the stew, so if you remove them, you might need to adjust the salt seasoning a bit more generously at the end to maintain the desired flavor profile.

Beyond the olives, we strongly recommend sticking to the ingredient list as closely as possible. Each component, from the red wine to the soy sauce and paprika, plays a crucial role in building the complex, savory, and slightly tangy flavor that makes Beef Kaldereta so special. Significant alterations could substantially change the stew’s characteristic taste and consistency.

Kaldereta or Caldereta: What’s in a Name?

You might encounter this delicious Filipino stew spelled in various ways, most commonly as “Kaldereta” or “Caldereta.” Both spellings refer to the same beloved dish. While “Kaldereta” seems to be the more prevalent spelling in modern Filipino culinary circles and online, “Caldereta” directly reflects its Spanish linguistic origin. Regardless of how you choose to spell it, rest assured that you’re referring to the same incredibly flavorful and comforting beef stew. So, whether it’s with a ‘K’ or a ‘C’, get ready to savor an AWESOME meal!

Discover More Filipino Favorites from Dad Got This!

If you’ve fallen in love with the rich flavors of this Instant Pot Beef Kaldereta, you’re in for a treat! Dad Got This features a variety of other popular Filipino recipes, expertly adapted for the convenience of your Instant Pot.

Why not try Dad’s Crispy Style Instant Pot Chicken Adobo? It’s one of his most popular recipes, celebrated for its perfect balance of savory, sour, and slightly sweet notes, finished with a delightful crispy skin. It’s a definite crowd-pleaser and a fantastic way to explore another cornerstone of Filipino cuisine. Give it a try; you’ll surely enjoy it!

Connect with Dad Got This on YouTube!

Want to see these recipes come to life? Head over to Dad’s YouTube channel for an array of engaging cooking videos, helpful tips, and all sorts of fantastic food-related content. It’s a great resource for visual learners and anyone looking for culinary inspiration.

Subscribe to the Dad Got This YouTube Channel