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}
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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}
Prep Time5 mins
Cook Time1 hr
Adding and releasing pressure15 mins
Total Time1 hr 5 mins
Course: Main
Cuisine: Chinese
Keyword: instant pot
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: 40mg | Iron: 22.9mg