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Craving comfort? This instant pot oxtail soup hits all right spots. Rich, hearty, and packed with flavor, my recipe transforms tough cuts into tender morsels swimming in savory broth. Best part? Your pressure cooker does heavy lifting, turning hours-long process into quick, fuss-free meal. Perfect for chilly evenings or when you're yearning soul-warming goodness. Grab your instant pot and let's dive into this mouthwatering soup that'll become family favorite in no time.
Ingredients for Instant Pot Oxtail Soup
- Oxtail: Rich, flavorful meat that adds depth and richness to the soup, creating a hearty and satisfying dish.
- Onion: Adds a sweet and savory flavor base to the soup, enhancing the overall taste and aroma of the dish.
- Carrots: Provide natural sweetness and a pop of color to the soup, adding a subtle earthy flavor and texture.
- Celery: Adds a refreshing crunch and a mild, herbaceous flavor to the soup, contributing to its overall complexity.
- Garlic: Infuses the soup with a pungent and aromatic flavor, elevating the taste profile and adding depth to the dish.
- Thyme: Imparts a warm, earthy flavor to the soup, complementing the other ingredients and enhancing the overall taste.
- Bay leaf: Adds a subtle, herbal note to the soup, enhancing the aroma and infusing a delicate flavor into the dish.
- Beef broth: Forms the flavorful base of the soup, providing richness and depth of flavor to the dish.
Read more: Hawaiian Oxtail Soup Instant Pot Recipe
Essential Tools for Making This Hearty Soup
- Instant Pot: Essential for pressure cooking the oxtail quickly while infusing flavors and tenderizing the meat.
- Chef's knife: Needed for chopping vegetables and trimming the oxtail before cooking.
Instant Pot Oxtail Soup Recipe
Equipment
- Instant Pot
- Knife
- Cutting board
- Wooden Spoon
Ingredients:
Main Ingredients
- 2 lbs oxtail
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried thyme
- 1 bay leaf
- 6 cups beef broth
- 1 tbsp olive oil
Read more: Instant Pot Oxtail Stew Recipe
Instructions:
- Set the Instant Pot to sauté mode and heat the olive oil.
- Brown the oxtail on all sides, then remove and set aside.
- Add the onions, carrots, celery, and garlic to the pot. Sauté for 3-4 minutes.
- Return the oxtail to the pot and add salt, pepper, thyme, bay leaf, and beef broth.
- Close the lid, set the Instant Pot to high pressure for 45 minutes.
- Once done, allow natural pressure release for 10 minutes, then quick release.
- Remove the oxtail from the soup, shred the meat, and discard the bones.
- Serve the soup hot with the shredded oxtail meat on top.
Notes:
Nutrition value:
Keywords:
Read more: Instant Pot Oxtail Recipe: Savory & Simple
Tips for Making Oxtail Soup Ahead of Time and Storing
Make Ahead Instructions
- Prepare the oxtail soup as directed in the recipe.
- Let the soup cool completely.
- Store the soup in an airtight container in the refrigerator for up to 3 days.
Freezing Instructions
- Cool the soup completely.
- Transfer the soup to a freezer-safe container or resealable bags.
- Label the container with the date.
- Freeze for up to 3 months.
- Thaw in the refrigerator before reheating.
Oxtail soup is a traditional Jamaican dish that is believed to have originated from the days of slavery when slaves were given the less desirable parts of the animal to cook.
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