Caldereta Instant Pot Recipe: Filipino Beef Stew in Half the Time

This Instant Pot version of traditional Filipino caldereta delivers all the rich, savory flavors of the classic stew in a fraction of the time. The pressure cooker transforms tough beef into fall-apart tender perfection while infusing every bite with bold tomato and liver spread depth.

With 30 minutes of hands-off cooking, you’ll achieve the same complex, hearty results that normally take hours on the stovetop. The dish stays true to its roots while making weeknight cooking effortless.

Ingredients for Caldereta Instant Pot

Rich, savory ingredients come together for that classic Filipino stew flavor in record time.

[recipeingredientscaler]

The beef is the foundation here. Chuck roast is ideal—look for good marbling at Whole Foods or Costco, which often has pre-cubed options. The liver spread might feel unusual, but it’s non-negotiable for authentic flavor. San Miguel is the gold standard (find it at Asian markets or online). If you’re short on time, ask the butcher to cube the beef for you—saves a step and ensures even cooking.

Out of liver spread? Chicken liver pâté at half the amount works in a pinch, but the flavor won’t be quite the same. No tomato sauce? Crushed tomatoes blended smooth get you close. The potatoes can be swapped for sweet potatoes (peel and cube the same way). For extra depth, add a splash of fish sauce—just a teaspoon does the trick (skip if you’re strict about this, but it’s traditional in many versions).

This tastes even better the next day once the flavors meld. Keeps in the fridge for 4-5 days and freezes beautifully for 3 months. I like to portion leftovers before storing—makes weeknight meals effortless (just reheat with a splash of water).

Step-by-Step Instructions for Caldereta in Instant Pot

Here’s the method. Straightforward, tested, works every time.

Step 1: Sear the Beef Chuck Roast and Sauté Aromatics

Set your Instant Pot to the Sauté function on medium-high heat. Add the 2 tbsp olive oil and allow it to heat until shimmering. Pat the 2 lb beef chuck roast dry with paper towels, then add it to the pot in batches, ensuring not to overcrowd. Sear for 3-4 minutes per side until deeply browned.

Remove the beef and set aside. In the same pot, add the diced 1 whole onion and cook for 2-3 minutes until softened and translucent. Stir in the minced 6 cloves garlic cloves and cook for 30 seconds until fragrant. This builds the flavor foundation for the stew.

Step 2: Build the Flavor Base and Deglaze

Add the 0.5 cup liver spread to the pot and stir to combine with the aromatics. Pour in the 2 tbsp soy sauce and 2 cups tomato sauce, scraping the bottom of the pot to release any browned bits. This deglazing step ensures all the caramelized flavors are incorporated into the dish.

Return the seared beef to the pot along with the 1 cup beef broth, 2 whole bay leaves, 1.5 tsp salt, and 1 tsp ground black pepper. Stir to combine, ensuring the beef is submerged in the liquid as much as possible.

Step 3: Pressure Cook and Add Vegetables

Secure the lid on the Instant Pot and set the valve to Sealing. Cook on high pressure for 25 minutes. Once the cooking time is complete, allow the pressure to release naturally for 10 minutes, then quick-release any remaining pressure.

Carefully open the lid and stir in the 1.5 lb potatoes, 3 whole carrots, 1 whole red bell pepper, and 0.5 cup green olives. These vegetables will cook directly in the rich, flavorful broth, absorbing all the delicious notes from the beef and aromatics.

Step 4: Finish and Adjust Seasoning

Secure the lid again and cook on high pressure for an additional 5 minutes. Once done, quick-release the pressure and open the lid. The beef should be fork-tender, and the vegetables should be soft but not mushy.

Taste and adjust the seasoning if needed. The stew should have a rich, savory flavor with a slight tang from the tomato sauce. Remove the bay leaves before serving. Let it sit for 5 minutes to allow the flavors to meld together fully.

Troubleshooting This Recipe

Burn Notice Prevention

If you see the “Burn” error, it means the pot detected food sticking to the bottom. This often happens with the liver spread. Before pressure cooking, ensure you’ve thoroughly deglazed the pot with beef broth. Scrape the bottom well with a wooden spoon to release all browned bits. 💡

Undercooked Beef

If the beef isn’t tender after the first pressure cook, it may need more time. Return the lid, seal, and cook for an additional 5-10 minutes on high pressure. Check the liquid level—if it’s low, add ½ cup water to prevent burning. I’ve found chuck roast sometimes needs the extra time.

Vegetables Too Soft

If your potatoes or carrots turn mushy, they were likely added too early. Next time, add them after the first pressure cook cycle, not before. For firmer veggies, reduce the second cook time to just 3 minutes. Yukon Golds hold up better than russets.

Thin or Watery Stew

A thin stew usually means not enough natural reduction. After cooking, switch to Sauté mode and simmer uncovered for 5-10 minutes to thicken. If it’s still too thin, mix 1 tbsp cornstarch with 2 tbsp cold water, stir into the pot, and cook for 2 more minutes.

Liver Spread Separation

If the liver spread separates or looks grainy, it wasn’t fully incorporated. When adding it, whisk vigorously with the tomato sauce until completely smooth. I use a small whisk for this step—ensures a silky texture every time. 🔥

Over-Salting

Liver spread and soy sauce are salty, so go easy on the salt initially. Start with 1 tsp salt instead of 1.5 tsp, then adjust at the end. If it’s too salty, add ½ cup water and a peeled, halved potato to absorb excess salt while simmering.

Frequently Asked Questions