INSTANT POT OXTAIL SOUP
April 06, 2022
Incorporating more nutrient dense bone-in cuts to our diets is extremely important to me, but I am still intimidated by some of the cuts! This recipe is one that is super easy, and the tender meaty chunks will melt in your mouth. You can also make this meal ahead of time and save it in your fridge in an air-tight container for up to 1 week, or freeze for easy meals up to 3 months!
Tbsp. Lard or Extra Virgin Olive Oil
pounds oxtail, buy
onion , chopped
Tbsp. minced garlic
Tbsp. fresh or dried chopped thyme
green onions , chopped (optional)
Tsp. All Spice
Tsp. Curry Powder
1 Tbsp. T
Tbsp. Worcestershire sauce
2 cups chicken broth/beef broth/ or water
large potatoes or 4-5 small red potatoes , cut into chunks
4-5 whole carrots, chopped or cut into small chunks
salt and pepper
Season oxtail with salt and pepper. Set aside.
Press the “Sauté” function on your instant pot. Heat oil and brown the oxtail. You can do so in batches. Set aside.
Add onions, garlic, thyme, green onions and stir for about 2 minutes.
Then add paprika, all spice, curry powder, tomato paste and Worcestershire sauce. Stir for a minute.
Pour in the water or broth and deglaze the instant pot.
Add the browned oxtail, potatoes, and carrots in layers.
Close the Instant pot and set the knob to seal. Pressure cook on high for 45 minutes.
Let it release pressure naturally for 10 minutes. And then manually release the rest of the pressure.
When the valve drops, open the instant pot and set it to sauté mode. Let the soup thicken to the desired consistency and adjust seasoning. You may adjust the thickness of the soup with water or stock.
Serve with rice or bread. My personal favorite is a slice of freshly baked sourdough!