Oxtail Soup

(Total Time: 4 hours| Serves: 8)


3 ½ pounds Oxtails

3 Bay Leaves

1 Celery Stalks, chopped

2 cups Green Beans

1 Rutabaga, diced

14 ounces canned diced Tomatoes

¼ cup Ghee

1 Thyme Sprig

1 Rosemary Sprig

2 Leeks, sliced

2 ½ quarts Water

2 tbsp. Lemon Juice

¼ tsp ground Cloves

Salt and Pepper, to taste


Melt the ghee in your IP on SAUTE.
Add the oxtails and cook until browned. You may need to work in batches here.
Pour the water over and add the thyme rosemary, bay leaves, and cloves.
Cook on HIGH for 1 hour.
Do a natural pressure release.
Remove the meat from the IP and shred on a cutting board.
Add the rutabaga and leeks to the pot and close the lid.
Cook on HIGH for 5 minutes.
Add the remaining veggies and cook for 7 minutes more.
Add the meat and close again.
Cook on HIGH for 2 minutes.
Stir in the lemon juice and season with salt and pepper.
Serve and enjoy!
Per Serving (Calories 371| Total Fats 22g | Net Carbs 8.2g | Protein 33g |Fiber: 2.7g)