Instant Pot Oxtail Soup Recipe
Description
Oxtail soup is a classic dish made with beef tail, vegetables, and a medley of herbs and spices. This Instant Pot version is a great way to make a hearty and comforting soup in a fraction of the time. The Instant Pot’s pressure cooking technology uses high pressure and heat to quickly cook the oxtail, resulting in a rich and flavorful broth with tender and juicy meat. The vegetables and herbs add extra flavor, making this a perfect meal for any night of the week.
Prep Time
This Instant Pot oxtail soup recipe takes about 10 minutes of prep time. This includes chopping the vegetables, measuring out the spices, and preparing the oxtail. You can also use pre-chopped vegetables to make things even easier!
Cook Time
The total cook time for this Instant Pot oxtail soup is about 45 minutes. The Instant Pot does all the work for you, so you just have to wait for it to finish cooking. The pressure cooking process takes about 25 minutes, and then you’ll need to let the soup naturally depressurize for about 10 minutes before you open the valve.
Ingredients
- 2 lbs oxtail
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 carrot, peeled and chopped
- 2 stalks celery, chopped
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 3 cups beef broth
- Salt and pepper, to taste
Instructions
1. Start by rinsing and patting dry the oxtail. Trim off any excess fat. Set aside.
2. Press the “saute” button on your Instant Pot. When the display reads “hot”, add the olive oil. Add the oxtail, onion, garlic, carrot, celery, tomato paste, paprika, thyme, oregano, and bay leaf. Saute for 5 minutes, stirring often.
3. Add the beef broth and stir to combine. Close and lock the lid of the Instant Pot, making sure the valve is set to “sealing”. Press the “manual” button and set the timer for 25 minutes.
4. When the cooking is complete, let the Instant Pot naturally depressurize for 10 minutes. Then, carefully open the valve to release any remaining pressure. Open the lid and stir the soup.
5. Taste the soup and season with salt and pepper, if desired. Serve hot.
Equipment
- Instant Pot
- Knife
- Cutting board
- Measuring cups and spoons
- Spatula
Notes
Be sure to use an Instant Pot with a minimum 6-quart capacity for this recipe. You may need to adjust the cooking time depending on the size of your oxtail.
Nutrition: Per Serving
Calories: 216, Fat: 10.6g, Carbohydrates: 5.3g, Protein: 25.6g, Sodium: 1150mg, Fiber: 1.3g
Recipe Tips
For a more flavorful broth, you can add a few teaspoons of Worcestershire sauce to the soup. You can also add a tablespoon of tomato paste for added richness. If you’d like to make the soup more filling, you can add a can of drained kidney beans or a cup of cooked pasta during the last few minutes of cooking.
This Instant Pot oxtail soup is a great way to make a hearty and comforting meal in a fraction of the time. The high pressure and heat of the Instant Pot quickly cooks the oxtail, resulting in a flavorful broth with tender and juicy meat. Add some vegetables and herbs for extra flavor, and you have a perfect meal for any night of the week.
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