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Instant Pot Sopa De Res Con Fideos (Puerto Rican Beef Noodle Soup)

Rumba Meats® Beef Cheek Meat


  • Rumba Meats® Beef Cheek Meat (1 package)
  • ½ teaspoon adobo seasoning
  • 4 tablespoons olive oil, divided
  • 4 cups unsalted beef broth, bone broth or beef stock
  • 4 to 5 cups water
  • 1 white onion, diced
  • 1 green bell pepper, diced
  • 3 garlic cloves, minced
  • ¼ cup recaito cooking base
  • ½ teaspoon ground cumin
  • ½ teaspoon dried Mexican oregano
  • ½ teaspoon Kosher salt
  • ½ cup (4-ounces) tomato sauce
  • 3 potatoes, peeled, cut into pieces
  • 2 carrots, peeled, sliced
  • 8 ounces fideo cut pasta


  • Chopped cilantro
  • Diced avocado


  1. Trim beef cheek meat and cut into pieces. Season with adobo seasoning. Heat 1 tablespoon oil in a skillet over high heat. Add cheek meat to and brown. Transfer beef and pan drippings to slow cooker.
  2. Add 1 tablespoon oil to skillet over medium heat. Add onions, bell peppers and garlic. Cook for 5 minutes. Add recaito, cumin, oregano, and salt. Cook for 2 minutes. Add tomato sauce and cook for 5 minutes. Transfer to slow cooker with broth, 4 cups water, potatoes, and carrots. Slow cook on low for 8 hours until cheek meat is tender and reaches an internal temperature of 160°F.
  3. Heat 2 tablespoons oil in a skillet, add fideo and pan-fry. Cook fideo in boiling water for 6 to 7 minutes, add drained fideo to slow cooker and stir.
  4. Serve soup topped with cilantro and avocado.