Oxtail soup is one of those comforting, hearty dishes that’s been passed down through generations and can bring warmth and satisfaction to any meal. Whether you’ve had it at a family gathering, at a cozy restaurant, or you’re just hearing about it for the first time, the rich, flavorful broth made from oxtails is truly something special. What makes it even better? The Instant Pot. It’s the magic kitchen appliance that transforms hours of slow simmering into a fraction of the time while keeping all the taste and tenderness intact. The Instant Pot oxtail soup is so easy to make, yet the flavor is anything but simple-it’s deep, rich, savory, and just downright delicious.
So, if you’ve ever wanted to make oxtail soup at home but weren’t sure where to start or thought it would take too long, this recipe will change your mind. Let’s dive into the process and get you cooking some soul-satisfying oxtail soup in your Instant Pot.
Oxtail Soup Instant Pot Recipe
Let’s walk through the process of creating this amazing dish step by step, all within the convenience of your Instant Pot. You’ll be amazed at how a few simple ingredients and some easy instructions lead to an unforgettable soup.
Ingredients Needed
The ingredient list for oxtail soup is pretty straightforward, but each one plays a crucial role in building flavor. Here’s what you’ll need:
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2-3 Lbs Of Oxtails
The star of the show. Oxtails are tough, bony pieces of meat, but when slow-cooked, they become melt-in-your-mouth tender. Look for well-marbled oxtails for the best results.
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1 large onion (diced)
Onion is the base of any good soup, adding sweetness and depth. We’ll sauté it first to develop its flavor.
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4 cloves garlic (minced)
Garlic infuses the broth with a savory aroma, adding a little punch to the otherwise mild base.
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2 carrots (peeled and chopped)
Carrots bring a subtle sweetness to balance the savory and slightly smoky flavors of the oxtail. They also add beautiful color.
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2 celery stalks (chopped)
Celery offers an earthy note that complements the oxtail’s richness while contributing to the soup’s overall texture.
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1-2 Sprigs Of Fresh Thyme
Thyme is one of those herbs that elevates a soup without overpowering it. It lends a touch of earthiness and aromatic flavor.
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2 Bay Leaves
Bay leaves provide a subtle hint of floral, herbal flavor that enhances the richness of the broth.
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6 Cups Beef Broth
The beef broth is the foundation of the soup. Choose a high-quality, low-sodium variety so you can control the seasoning.
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Salt And Pepper To Taste
Always season at the end to get the flavor just right.
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1 tablespoon of olive oil (or another cooking oil)
Used for sautéing the onions and browning the oxtails to enhance the flavor before pressure cooking.
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Optional garnish: Fresh parsley or green onions
These are great for adding a fresh, bright note to the final dish and a pop of color.
Cooking Instructions
Making oxtail soup in the Instant Pot is surprisingly easy! Here’s how you can do it:
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Sear The Oxtails
- Turn your Instant Pot to the “Sauté” function and heat the olive oil.
- Once the oil is hot, add the oxtails in batches and sear them until they are browned on all sides (about 4-5 minutes). This step is essential for developing flavor and making sure the meat doesn’t just boil in the broth.
- Once browned, set the oxtails aside.
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Sauté The Vegetables
- In the same pot, add the diced onions, carrots, and celery.
- Sauté for 4-5 minutes, until the onions soften and become translucent. Add the garlic and sauté for another 1-2 minutes, stirring to prevent burning.
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Deglaze The Pot
- Add a splash of beef broth to the pot and use a wooden spoon to scrape up any browned bits stuck to the bottom. These caramelized pieces have tons of flavor that will make your soup even richer.
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Add The Remaining Ingredients
- Now, return the oxtails to the pot along with the remaining beef broth, bay leaves, thyme, salt, and pepper. Stir everything together.
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Pressure Cook
- Secure the lid on the Instant Pot, ensuring the valve is set to sealing.
- Set the Instant Pot to “Pressure Cook” on high for 45-50 minutes. The longer you cook it, the more tender the oxtails will become.
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Release The Pressure
- Once the cooking time is up, let the pressure naturally release for about 10-15 minutes, then do a quick release for any remaining pressure.
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Final Touches
- Remove the oxtails from the soup. Use tongs to pull the meat off the bones (it should be very tender at this point). Discard any bones and return the meat to the pot.
- Taste the soup and adjust the seasoning if necessary. You can also add a little more broth if you like a thinner consistency.
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Serve
- Ladle the soup into bowls and garnish with fresh parsley or green onions for a pop of color and freshness.
Ingredient Insights
- Oxtails: While oxtails might seem intimidating, they’re a fantastic choice for soup. The collagen-rich bones break down during the cooking process, resulting in a silky, rich broth. Plus, the meat itself is wonderfully flavorful and tender once cooked properly.
- Beef Broth: It’s crucial to choose a high-quality beef broth. Homemade broth is the best, but if you’re using store-bought, opt for a low-sodium version so you can control the seasoning. The richness of the broth brings everything together.
- Thyme and Bay Leaves: These herbs work well because they have an aromatic, somewhat earthy character that enhances the deep flavors of the oxtails without clashing with them. Don’t skip them-they’re integral!
Expert Tips
- Sear the oxtails properly: Don’t rush this step. Browning the meat before pressure cooking adds a lot of depth to the flavor of the soup. It’s worth the extra time!
- Use a fat separator: After pressure cooking, you might notice a layer of fat on top of the broth. You can skim this off or use a fat separator to remove the excess fat for a cleaner, lighter soup.
- Let it rest: After cooking, let the soup sit for 10-15 minutes before serving. This allows the flavors to meld and the broth to cool slightly, making it easier to enjoy.
- Bone-in vs. boneless: Some people prefer boneless oxtail for easier eating, but bone-in is what gives the soup that richness and complexity. If you go boneless, you might need to adjust the cooking time.
Recipe Variations
- Spicy Oxtail Soup: For a bit of heat, add chopped jalapeños, chili flakes, or a splash of hot sauce to the soup while cooking. This will infuse the broth with a pleasant spicy kick.
- Vegetable-packed Oxtail Soup: If you love more veggies in your soup, consider adding potatoes, parsnips, or turnips for a heartier, more filling dish. Just make sure to chop them into bite-sized pieces so they cook evenly.
- Asian-inspired Oxtail Soup: Add a few slices of ginger, soy sauce, and a dash of rice vinegar to the broth. This gives the soup an Asian twist, with a bit of tanginess and depth.
Final Words
Oxtail soup is the ultimate comfort food, and with the help of your Instant Pot, it’s now an easy, weeknight-friendly dish to make. The rich broth, the tender meat, and the aromatic herbs create a deeply satisfying experience that you’ll want to come back to again and again. Plus, it’s a great dish to serve when you’re entertaining because it looks and tastes like you’ve spent hours preparing it, even though it’s ready in under 2 hours!
FAQs
What Are The Basic Ingredients For Making Oxtail Soup In An Instant Pot?
The basic ingredients for oxtail soup in an Instant Pot include oxtail, beef broth, onions, garlic, carrots, celery, thyme, bay leaves, salt, and pepper. Optional ingredients include tomatoes, potatoes, and additional spices such as allspice or paprika.
How Long Does It Take To Cook Oxtail Soup In An Instant Pot?
Cooking oxtail soup in an Instant Pot typically takes around 45 minutes on high pressure, followed by a natural pressure release for about 10 minutes. This time includes the cooking of the oxtail and the development of rich flavors from the broth and vegetables.
Do I Need To Brown The Oxtail Before Cooking It In The Instant Pot?
While browning the oxtail before cooking can enhance the flavor and add depth to the broth, it is optional. If you choose to brown it, use the ’Sauté’ function on the Instant Pot for a few minutes on each side until the oxtail is browned.
Can I Add Vegetables Like Potatoes Or Tomatoes To My Oxtail Soup In The Instant Pot?
Yes, adding vegetables like potatoes and tomatoes is a great way to enhance the flavor and texture of the soup. Add the potatoes during the last 10 minutes of cooking to prevent them from becoming too soft. Tomatoes can be added at the beginning for extra depth of flavor.
Can I Use Frozen Oxtail For This Instant Pot Recipe?
Yes, you can use frozen oxtail in an Instant Pot. However, you may need to add an additional 5-10 minutes of cooking time to ensure that the oxtail is thoroughly cooked and tender.
What Should I Do If My Oxtail Soup Is Too Greasy?
If your oxtail soup is too greasy, you can skim off excess fat after cooking. Let the soup cool slightly, then use a spoon to remove the fat that rises to the surface. Alternatively, you can refrigerate the soup and remove the solidified fat after it has cooled.
How Can I Thicken My Oxtail Soup In The Instant Pot?
To thicken your oxtail soup, you can use the ’Sauté’ function on the Instant Pot to reduce the broth and concentrate the flavors. Alternatively, you can mash some of the vegetables like potatoes or carrots to naturally thicken the soup.
Can I Make Oxtail Soup In The Instant Pot Without Beef Broth?
Yes, if you prefer not to use beef broth, you can substitute it with vegetable broth or water. However, using beef broth adds more richness and depth to the flavor, so if you use water, consider adding more spices or seasoning to enhance the taste.
How Do I Know When The Oxtail Is Tender Enough In The Instant Pot?
After the cooking time is complete, carefully check the tenderness of the oxtail. It should be easily pierced with a fork, and the meat should fall off the bone. If it’s not tender enough, cook for an additional 10-15 minutes under pressure.
Can I Freeze Leftover Oxtail Soup From The Instant Pot?
Yes, oxtail soup can be frozen for later use. Let the soup cool completely before transferring it to an airtight container or freezer-safe bag. It will keep in the freezer for up to 3 months. When reheating, be sure to do so gradually on the stove or in the microwave.