Instant Pot Oxtail Soup

Oxtail soup is a culinary treasure that has stood the test of time, beloved across cultures for its rich, hearty flavor and comforting qualities. This dish carries a deep-rooted significance, especially in Caribbean, Asian, and European cuisines, where it is often enjoyed during family gatherings or cozy nights in. The slow-cooked, tender meat and rich broth evoke feelings of warmth and togetherness, making it a staple in many households.

Discover the comforting and delicious world of Instant Pot oxtail soup! This hearty dish combines tender oxtail, aromatic vegetables, and a rich, flavorful broth, making it perfect for family gatherings or cozy nights. With the Instant Pot, you can enjoy this culinary treasure in a fraction of the time. Packed with nutrition and history, this soup is sure to satisfy your cravings and warm your soul! #OxtailSoup #InstantPot #ComfortFood #HeartyMeals #CulinaryTreasure #FamilyRecipes

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Ingredients

2 pounds oxtail, trimmed

2 tablespoons vegetable oil

1 large onion, diced

3 cloves garlic, minced

2 carrots, sliced

2 celery stalks, sliced

1 teaspoon fresh ginger, grated

4 cups beef broth

1 cup water

1 bay leaf

1 teaspoon dried thyme

1 teaspoon black pepper

1 tablespoon soy sauce

1 tablespoon Worcestershire sauce

2-3 sprigs fresh parsley, chopped (for garnish)

Salt to taste

Instructions

Sauté the Oxtail: Set the Instant Pot to 'Sauté' mode. Once hot, add the vegetable oil. Add the oxtail pieces and brown them on all sides, about 5-7 minutes. Remove the oxtail and set aside.

Cook the Aromatics: In the same pot, add the diced onion and sauté for 3-4 minutes until translucent. Add the minced garlic, grated ginger, sliced carrots, and celery. Cook for another 3 minutes, stirring occasionally.

Deglaze the Pot: Pour in a splash of the beef broth, scraping the bottom of the pot with a wooden spoon to release any browned bits. This adds flavor to your soup.

Add Remaining Ingredients: Return the browned oxtail to the pot. Add the rest of the beef broth, water, bay leaf, thyme, black pepper, soy sauce, and Worcestershire sauce. Stir to combine.

Pressure Cook: Close the lid and set the valve to 'Sealing.' Select 'Pressure Cook' (or 'Manual') and set the timer for 45 minutes on high pressure.

Natural Release: Once cooking is complete, let the pressure release naturally for about 15 minutes, then carefully switch the valve to 'Venting' to release any remaining pressure.

Finish the Soup: Open the lid and carefully remove the oxtail pieces. Allow them to cool slightly, then shred the meat from the bones, discarding any excess fat and bones. Return the shredded meat to the pot and stir to incorporate.

Taste and Adjust: Taste the soup and add salt as needed. You can also adjust additional seasonings if desired.

Serve: Ladle the oxtail soup into bowls, garnish with fresh parsley, and serve hot. Enjoy your rich and hearty soup!

Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 6