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Hearty Instant Pot Oxtail Soup is a comforting and nourishing dish that warms the soul, perfect for chilly evenings or whenever you crave a deliciously rich meal. This recipe showcases tender oxtails nestled in a medley of vegetables, all infused with aromatic herbs and spices, creating a delightful balance of flavors that is sure to please even the pickiest of eaters.

Instant Pot Oxtail Soup

Warm up your evenings with a Hearty Instant Pot Oxtail Soup. This comforting dish features tender oxtails, vibrant vegetables, and aromatic herbs that create a rich, satisfying flavor. Quick and easy to make thanks to the Instant Pot, this nourishing soup is perfect for chilly nights or any time you crave something delicious.#OxtailSoup #InstantPot #ComfortFood #SoupRecipes #HomeCooking #MealPrep
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Ingredients
  

2 lbs oxtails, trimmed

2 tablespoons vegetable oil

1 large onion, diced

4 cloves garlic, minced

2 carrots, sliced

2 stalks celery, sliced

1 potato, diced

1 can (14.5 oz) diced tomatoes, undrained

6 cups beef broth

2 bay leaves

1 tablespoon Worcestershire sauce

1 teaspoon dried thyme

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

Sauté the Oxtails: Set your Instant Pot to 'Sauté' mode and heat the vegetable oil. Once hot, add the oxtails and brown on all sides, about 8-10 minutes. Remove the oxtails and set aside.

    Sauté Vegetables: In the same pot, add the diced onion, minced garlic, sliced carrots, and celery. Sauté for about 5 minutes until the onions become translucent.

      Build the Soup: Add the diced potato, diced tomatoes (with juice), beef broth, bay leaves, Worcestershire sauce, dried thyme, smoked paprika, salt, and pepper. Stir to combine.

        Pressure Cook: Return the browned oxtails to the pot. Close the lid and ensure the valve is set to 'Sealing.' Set to 'Pressure Cook' on high for 45 minutes.

          Release Pressure: When the cooking time is complete, allow for a natural pressure release for about 15 minutes. Carefully switch the valve to 'Venting' to release any remaining pressure.

            Shred the Meat: Remove the oxtails and let them cool slightly. Remove the meat from the bones, discard the bones, and return the shredded meat to the soup. Discard bay leaves.

              Adjust Seasoning: Taste the soup and adjust seasoning with additional salt and pepper if needed.

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

                  Prep Time, Total Time, Servings: 15 minutes | 1 hour | 6 servings.