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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. Discover the full recipe and cooking tips for your new favorite meal! #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.