Instant Pot Oxtail Soup

$Oxtail soup is a beloved dish found in various cultures around the globe, from the rich culinary traditions of the Caribbean to the comforting kitchens of Eastern Europe. Each region offers its unique twist on this savory stew, often celebrating the deep, meaty flavors that come from slow-cooked oxtail. In recent years, the rise in popularity of the Instant Pot has transformed how we approach traditional recipes, including oxtail soup, allowing home cooks to create these hearty meals in a fraction of the time.$

Warm your soul with this Hearty Instant Pot Oxtail Soup, a comforting blend of rich flavors and tender meat that's quick to make. Perfect for chilly nights, this recipe showcases the culinary traditions of various cultures while utilizing the Instant Pot for speedy cooking. Nutrient-dense and flavorful, each bowl is a hug in disguise. Discover the joy of creating a nourishing meal that brings everyone together. #OxtailSoup #InstantPotRecipes #ComfortFood #HomeCooking #CozyEats #HealthyEating #SoulFood

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Ingredients

2 lbs oxtail, cut into sections

1 tablespoon olive oil

1 large onion, chopped

4 cloves garlic, minced

2 medium carrots, sliced

2 celery stalks, diced

1 teaspoon fresh thyme or 1/2 teaspoon dried thyme

1 teaspoon smoked paprika

1 bay leaf

6 cups beef broth

1 cup diced tomatoes (canned or fresh)

2 medium potatoes, cubed

Salt and pepper, to taste

Fresh parsley, chopped (for garnish)

Instructions

Sauté the Oxtail: Turn the Instant Pot to the Sauté function. Once hot, add olive oil. Season the oxtail pieces with salt and pepper, then brown them in the oil for about 3-4 minutes on each side. Remove and set aside.

Sauté the Aromatics: In the same pot, add the onions, garlic, carrots, and celery. Sauté for about 5 minutes or until the onions are translucent.

Add Seasonings: Stir in the thyme, smoked paprika, and bay leaf, mixing well with the vegetables.

Build the Soup Base: Add the diced tomatoes and beef broth to the pot, scraping up any brown bits stuck to the bottom. Return the browned oxtail to the pot, and add the cubed potatoes.

Pressure Cook: Close the lid and seal the vent. Set the Instant Pot to Pressure Cook on high for 45 minutes. After the cooking time is complete, allow for a natural release for 15 minutes, then use the quick release for any remaining pressure.

Shred the Meat: Carefully open the lid. Remove the oxtail pieces and let them cool for a few minutes. Shred the meat from the bones and return it to the soup. Discard the bones.

Final Touches: Taste the soup and adjust the seasoning with salt and pepper if needed.

Serve: Ladle the soup into bowls and garnish with fresh parsley.

Prep Time: 15 mins | Total Time: 1 hr 15 mins | Servings: 6