Instant Pot Oxtail Soup

Preparing this hassle-free hearty INSTANT POT OXTAIL SOUP has never been easier. You’ll definitely fall in love with the tender meaty chunks in glorious harmony with the flavorful sauce and veggies. A quick and easy hearty soup that’ll surely impress any crowd.

Course Main

Cuisine American, Southern

Prep Time 10

Cook Time 50

Total Time 1

Servings - 7

Calories 537kcal

Author Imma

Ingredients

1-2 tablespoons (14ml-28ml) cooking oil
2-3 pounds (907.18g-1360.77g) oxtail , cut up to medium pieces
1 onion , chopped
1 tablespoon (8g) minced garlic
2 tablespoons (5.48g) fresh chopped thyme
2 green onions , chopped
1 teaspoon (2g) smoked paprika
1 teaspoon (2g) all spice
1 teaspoon (2g) curry powder or more , adjust to preference
1 tablespoon (7g) bouillon powder or cube . optional
1 whole scotch bonnet pepper , optional
1 tablespoon (16g) tomato paste
1 tablespoon (17g) Worcestershire sauce
2 cups (237ml) water
2 large potatoes , cut into chunks
1 pound (453.59g) carrots
salt and pepper to taste

Instructions

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 smoked paprika, all spice, curry powder, bouillon powder, scotch bonnet pepper, tomato paste and Worcestershire sauce. Stir for a minute.
Pour in the water and thoroughly deglaze the instant pot.
Add the browned oxtail, potatoes, and carrots in layers. (see note 1)
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.

Notes

To get an even thicker sauce, break down some of the potatoes and carrots to thicken the sauce.
The soup can be served with or without bones. To remove bones, when oxtails are cool enough to handle, use a fork, separate the meat of the bones and place the meat back in the soup.
If you do not want all the oil that floats at the top of the soup, use a ladle or spoon to skim and discard the oil floating on top. Another tip is to put the soup in the refrigerator. Once the soup is chilled, the oil will separate itself from the soup in a white layer at the top of the soup.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition