I’m so excited to share one of my absolute favorite recipes with you—it’s Instant Pot Oxtail Soup! Now, let me tell you, this dish brings back some heartwarming memories of family gatherings and cozy evenings snuggled under a blanket. My grandmother used to make a delicious oxtail soup on chilly weekends, and the aroma wafting through the house was always comforting. Bringing this recipe to life in my Instant Pot has become a new tradition for me. It’s a perfect blend of savory flavors that makes your taste buds dance and your heart feel warm!
Whether you’re looking to impress guests or simply treat yourself to a hearty meal, this soup checks all the boxes. The tender oxtail melts in your mouth while the vegetables add a delightful crunch and freshness. Plus, with the Instant Pot, you can achieve that deep, rich flavor without spending all day in the kitchen. So, if you’re ready to embark on a culinary adventure, let’s dive in!
What’s in Instant Pot Oxtail Soup?
Oxtail: The star of the show! This cut of meat is known for its rich flavor and tender texture when cooked. Look for well-marbled pieces for an ooey-gooey experience.
Olive Oil: A couple of tablespoons to sauté the onions and garlic. It’s my go-to for a heart-healthy fat that adds flavor; I prefer using extra virgin olive oil for its robust taste.
Onion: Chopped and sautéed until translucent, the onion forms a wonderful flavor base for this soup.
Garlic: Minced garlic helps elevate the aroma and flavor, bringing a hint of that delicious umami.
Carrots and Potatoes: These veggies add sweetness and comforting heartiness. I like to slice the carrots for even cooking and dice the potatoes to soak up all that savory broth.
Beef Broth: This is what makes the soup robust and flavorful. I prefer low-sodium broth to control the saltiness.
Tomato Paste: A spoonful of tomato paste brings a rich depth of flavor and a bit of acidity to balance the dish.
Dried Thyme and Paprika: These herbs give the soup lovely, aromatic notes. Opt for smoked paprika if you want to introduce a little extra depth.
Bay Leaf: An essential element for that classic soup flavor! Just remember to fish it out before serving.
Salt and Pepper: Always add to taste! Personalizing your seasoning is key.
Fresh Parsley: Chopped for garnish—it’s all about presentation!
Is Instant Pot Oxtail Soup Good for You?
Absolutely! This soup is not only delicious, but it also packs quite a nutritional punch.
Oxtail: Rich in collagen, oxtail works wonders for your skin and gives a nice boost to gut health.
Carrots: These little orange powerhouses are full of vitamins and antioxidants.
Potatoes: A great source of carbohydrates to keep you energized, especially during colder months.
However, be mindful of the fat content in oxtail; it can be higher than other cuts of meat. Balancing your meal with plenty of veggies and whole grains (like that crusty bread I mentioned!) can make for a nourishing dish.
Ingredients
– 2 lbs oxtail, cut into pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 carrots, sliced
– 2 potatoes, diced
– 4 cups beef broth
– 1 tablespoon tomato paste
– 1 teaspoon dried thyme
– 1 teaspoon paprika
– 1 bay leaf
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
**Serves:** 4-6 people
How to Make Instant Pot Oxtail Soup?
1. Turn on the Instant Pot and select the “Sauté” function. Add olive oil and let it heat up.
2. Once hot, add the chopped onion and minced garlic. Sauté until the onion turns translucent, usually about 3-4 minutes.
3. Toss in the oxtail pieces and brown them on all sides for around 5-7 minutes.
4. Stir in the tomato paste, dried thyme, paprika, bay leaf, along with salt and pepper to taste.
5. Pour in the beef broth, using a spatula to scrape any delicious browned bits off the bottom of the pot.
6. Close the lid of the Instant Pot and make sure the valve is set to sealing. Select the “Pressure Cook” function and set the timer for 45 minutes.
7. Once the time is up, allow the pressure to release naturally for 10-15 minutes. Then, do a quick release for any leftover pressure.
8. Open the lid and throw in the sliced carrots and diced potatoes. Close the lid and set the Instant Pot to “Pressure Cook” for an additional 10 minutes.
9. After it’s done, perform a quick release. Discard the bay leaf and adjust the seasoning as needed.
10. Serve hot, garnished with freshly chopped parsley.
Delicious Tidbits for Serving
This oxtail soup pairs wonderfully with a thick slice of crusty bread or served over rice for an extra comforting experience. If you’re feeling adventurous, consider adding a splash of red wine while sautéing the onion and garlic for a depth of flavor that’ll make you want to pat yourself on the back!
I can’t wait for you to give this recipe a whirl. Trust me when I say every spoonful will warm your heart and soul! Feel free to share your experience or any twists you might add. Happy cooking!