Pressure Cooker Oxtail Soup (An Instant Pot Recipe)

A simplified version based on my original oxtail soup recipe so you can use minimal prep and time to cook everything in one pot. No searing or par-boiling required. The oxtails will turn out soft like butter and the soup rich and hearty. Both Instant Pot and stovetop pressure cooker methods are included. {Gluten-Free}

Instant Pot oxtail soup

One of the reasons I love blogging is that I learn so many things from my readers. And the questions I receive always challenge me to create better and easier recipes. A while ago I received a request to develop an easier oxtail soup recipe. I had published my mom’s oxtail soup recipe a long time ago. I read the recipe again when I received the request. Oh my, the cooking process for that dish does look super complicated in retrospect.

Pressure cooker oxtail soup

Cooking notes

(1) Easy prepping and cooking

That’s why I decided to improve the recipe immediately and make a simplified version. This version has quite a few benefits:

  • It doesn’t require you to brown or par-boil the oxtails before braising.
  • It doesn’t require you to transfer the soup to another pot.
  • Cooking time is shortened.
  • You don’t need to monitor the cooking. Simply set it and forget it.

I’m sure you’re wondering about the results. I guarantee it tastes just as great as the original version.

Pressure cooker oxtail soup cooking steps

(2) Benefits of a pressure cooker

When I make braised meat or stew on the stovetop, I usually brown the meat to seal in the juices and make the meat taste richer. This is not the case when using the pressure cooker.

The pressure cooker raises the boiling point of the water in the pot. The extra-high heat not only speeds up the cooking process, but also promotes caramelization and browning in a different way. Yes! Your beef will be caramelized in the liquid and it will result in a deep and complex flavor without browning the meat.

(4) Semi-quick release

You can use the natural release method for this recipe. But if you’re in a hurry, you can use the semi-quick release method. Simply wait for 10 minutes to let the pressure to release naturally for a bit, then switch to quick release.

(5) Add veggies later

I always add the veggies after cooking the meat to get the perfect texture. Since oxtails take a long time to cook, the veggies will melt into the soup if you add them at the beginning.

That’s it! This recipe is really simple and hassle-free. I wouldn’t mind cooking it on a busy weekday evening. The oxtails will come out buttery-tender and rich and the soup very hearty. Serve it with a bowl of steamed rice or some toasted bread and dinner will be ready in no time.

Ingredients for cooking pressure cooker oxtail soup

Instant Pot oxtail soup close up

More pressure cooker (Instant Pot) recipes

If you give this recipe a try, let us know! Leave a comment, rate it (once you’ve tried it), and take a picture and tag it @omnivorescookbook on Instagram! I’d love to see what you come up with.

Pressure Cooker Oxtail Soup (An Instant Pot Recipe) - A simplified version using minimal prep and time to cook everything in one pot. No searing or par-boiling required. The oxtails will turn out soft like butter and the soup rich and hearty. Both Instant Pot and stovetop pressure cooker methods are included. {Gluten-Free}

Pressure Cooker Oxtail Soup (An Instant Pot Recipe)

A simplified version based on my original oxtail soup recipe so you can use minimal prep and time to cook everything in one pot. No searing or par-boiling required. The oxtails will turn out soft like butter and the soup rich and hearty. Both Instant Pot and stovetop pressure cooker methods are included. {Gluten-Free}
Print Pin Rate
Course: Main
Cuisine: Chinese
Keyword: instant pot
Prep Time: 5 minutes
Cook Time: 1 hour
Adding and releasing pressure: 15 minutes
Total Time: 1 hour 5 minutes
Servings: 4 servings
Calories: 313kcal
Author: Maggie Zhu

Ingredients

Pressure cooker (Instant Pot)

  • 3 lbs (1.4 kg) oxtails , separated at the joints
  • 4 cups vegetable stock (or beef stock) (*Footnote 1)
  • 1/2 onion , coarsely chopped
  • 1/2 thumb ginger , sliced
  • 1 can (14-oz / 400-g) tomatoes , diced
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 2 teaspoons sugar
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon coarse black pepper

Cook separately

  • 1 russet potato , chopped
  • 2 carrots , chopped
  • 2 cups cabbage , chopped

Instructions

  • Add all the ingredients to the pressure cooker (or Instant Pot) except the potato, carrot, and cabbage. Try to arrange the oxtails in a single layer so they cook evenly. If you’re concerned about scorching, especially if you’re using a stovetop pressure cooker, layer the onions on the bottom before adding the oxtails.
  • Seal the lid and be sure to close the valve.
  • If you’re using a pressure cooker, heat over medium heat until pressure is added. Then turn to medium-low heat and cook for 45 minutes.
  • If you’re using an Instant Pot, select high pressure and set the timer to 45 minutes.
  • Once it’s done cooking, let rest for 10 minutes. Then use the quick release method to release the pressure. (*Footnote 2)
  • Use a ladle to skim and discard the oil floating on top. If you plan to store the soup for later, I highly recommend you fridge (or freeze) the soup at this point. It’s so much easier to skim the oil completely once the soup is chilled because the oil will clot into a white layer, separate from the soup. You can boil the veggies when you reheat the soup in a pot, so the veggies will be freshly cooked.
  • (Optional) Remove the oxtails from the soup and place them onto a big plate. Use a pair of tongs and a fork to remove the meat from the bones. I usually do this step if I’m serving guests but skip it if I’m cooking for myself.
  • Add the potato and carrot to the pot. For the pressure cooker, turn to medium heat. For the Instant Pot, turn on the Saute function. Let boil for 10 minutes.
  • Add the cabbage and cook for another 5 minutes, or until all the vegetables turn tender. Turn off heat.
  • (Optional) Return the oxtail meat to the pot if you removed it from the bones previously.
  • Serve the soup hot with steamed rice or bread as a main dish.

Notes

  1. I used vegetable stock this time because I ran out of beef stock. The soup turned out surprisingly refreshing and well balanced. I highly recommend using vegetable stock if you want a lighter soup. And of course, always use beef stock if you prefer a richer taste.
  2. For a stovetop pressure cooker, carefully move the pressure cooker to your sink. Use a wet towel to cover the side of the lid and avoid covering the vent and valve. Run cold water over the towel to release pressure.
  3. For the Instant Pot, carefully use a spatula (or anything with a handle) to switch the valve to the other side to release the steam. Make sure to stay away from the valve when you do this, so the hot steam won’t burn your skin.

Nutrition

Serving: 4g | Calories: 313kcal | Carbohydrates: 23.4g | Protein: 37.4g | Fat: 9.4g | Saturated Fat: 4.7g | Cholesterol: 101mg | Sodium: 1078mg | Potassium: 1135mg | Fiber: 4.4g | Sugar: 11.1g | Calcium: 4% | Iron: 127%
A simplified version based on my original oxtail soup recipe so you can use minimal prep and time to cook everything in one pot. No searing or par-boiling required. The oxtails will turn out soft like butter and the soup rich and hearty. Both Instant Pot and stovetop pressure cooker methods are included. {Gluten-Free}

Disclosure

Omnivore's Cookbook is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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2 thoughts on “Pressure Cooker Oxtail Soup (An Instant Pot Recipe)

    1. Maggie

      Hi Joanne, I’ve never tried to make this dish in a crock pot, but I’m pretty sure that you can use the exact ingredients. The cooking time should be around 9 to 11 hours on low setting. You need to add the potato and cabbage half way through, otherwise they will fall apart at the end. I would also cut the potatoes to bigger chunks, and cut the cabbage into wedges (instead of chop them to pieces) so they won’t cook too fast.

      Reply