The Ultimate Comfort in a Bowl: Instant Pot Oxtail Soup
There’s something incredibly comforting about a rich, savory soup, and this Instant Pot Oxtail Soup is the king of comfort food. Using the pressure cooker transforms tough oxtails into melt-in-your-mouth morsels, creating a deeply flavorful broth that tastes like it simmered for days. Packed with hearty root vegetables and fresh herbs, this soup is a complete, soul-warming meal. Get ready to discover your new favorite cold-weather recipe that delivers gourmet flavor with minimal effort!
Ingredients
• 3.5 lbs (1.6 kg) Oxtails
• ¼ cup (57g) Ghee or avocado oil
• 2.5 quarts (2.4 L) Water
• 2 large Leeks, white and light green parts, sliced
• 1 large Celery Stalk, chopped
• 1 medium Rutabaga, peeled and diced
• 2 cups (280g) Green Beans, trimmed
• 1 (14.5 oz / 411g) can Diced Tomatoes, undrained
• 1 fresh Thyme Sprig
• 1 fresh Rosemary Sprig
• 3 dried Bay Leaves
• ¼ tsp Ground Cloves
• 2 tbsp (30 ml) fresh Lemon Juice
• Sea Salt and freshly ground Black Pepper, to taste
Instructions
1. Directions
2. Set your Instant Pot to SAUTE mode on high. Once hot, melt the ghee. Working in batches to avoid overcrowding, add the oxtails and sear until deeply browned on all sides. Transfer the browned oxtails to a plate and set aside.
3. Pour a splash of the water into the pot to deglaze, scraping up any flavorful browned bits from the bottom with a wooden spoon.
4. Return the oxtails to the pot. Add the remaining water, thyme sprig, rosemary sprig, bay leaves, and ground cloves.
5. Secure the lid, set the steam valve to ‘Sealing,’ and cook on HIGH pressure for 60 minutes.
6. Once the cycle is complete, allow the pressure to release naturally for at least 20 minutes. This is key for tender meat. Carefully vent any remaining pressure before opening the lid.
7. Using tongs, remove the oxtails and place them on a cutting board. Once cool enough to handle, shred the meat from the bones. Discard the bones, herbs, and any large pieces of fat. For a cleaner broth, skim any excess fat from the surface of the liquid in the pot.
8. Add the diced rutabaga and sliced leeks to the broth. Secure the lid and cook on HIGH pressure for 5 minutes, followed by a quick pressure release.
9. Add the green beans and the undrained diced tomatoes to the pot. Secure the lid and cook on HIGH pressure for 2 minutes, followed by another quick pressure release.
10. Stir the shredded oxtail meat back into the soup. Finish by stirring in the fresh lemon juice, which brightens all the flavors.
11. Season generously with salt and pepper to your liking. Serve hot and enjoy this incredibly rich and hearty soup!
Nutritional Information
• Per Serving (approximate)
• Calories: 371
• Total Fat: 22g
• Net Carbs: 8.2g
• Protein: 33g
• Fiber: 2.7g
Pro Tips
• Pro-Tips for Perfect Oxtail Soup
• Don’t skip the sear. Browning the oxtails is the most important step for developing a deep, beefy flavor. Don’t rush this process and be sure not to overcrowd the pot.
• Skim the fat for a cleaner broth. Oxtails release a lot of fat. For a less greasy soup, use a large spoon or a fat separator to skim the excess fat from the surface after the initial pressure cook.
• Make it ahead for even better flavor. Like many stews, this soup tastes even better the next day! The flavors have more time to meld together. Simply cool, refrigerate, and reheat gently.
• Customize your veggies. Feel free to swap the rutabaga for parsnips, turnips, or potatoes. Carrots would also be a delicious addition.
FAQ
Q: Why is it important to sear the oxtails first
A: Searing the oxtails until they are deeply browned is the most important step for developing a rich, beefy flavor in the soup. This process, called the Maillard reaction, creates a complex flavor base that you cannot achieve by simply boiling the meat.
Q: Can I use a quick pressure release after cooking the oxtails
A: No, it is crucial to allow the pressure to release naturally for at least 20 minutes after the initial 60-minute cook time. This slow, natural release is the key to making the tough oxtail meat incredibly tender and ensuring it falls off the bone.
Q: My oxtail soup seems greasy, what can I do
A: Oxtails release a significant amount of flavorful fat. For a cleaner, less greasy broth, simply use a large spoon or a fat separator to skim the excess fat from the surface of the liquid after the first pressure cooking cycle is complete.
Q: Can I use different vegetables in this soup
A: Absolutely! This recipe is very versatile. Feel free to swap the rutabaga for other root vegetables like parsnips, turnips, or potatoes. Carrots would also be a delicious addition.
