Recipe: Perfect Ox Tail Soup Instant Pot IP

Ox Tail Soup Instant Pot IP. Turn the Instant Pot (IP) to the "sauté" function and allow to heat a few minutes. Use a spatula to spread the olive oil around the bottom of the IP. Once the bottom is coated with oil, add all of the oxtails to the IP and begin to sear the meat.

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. The oxtails will turn out soft like butter and the soup rich and hearty. Hawaiian style Oxtail soup made in Instant Pot Put oxtails in IP and cover with water. You can cook Ox Tail Soup Instant Pot IP using 18 ingredients and 14 steps. Here is how you cook that.

Ingredients of Ox Tail Soup Instant Pot IP

1. You need of First Cook.
2. It's 2 1/4 pounds of ox tails (give or take).
3. Prepare 6 cloves of garlic.
4. It's 2 of Bay leaves.
5. Prepare 1 of thumb sized piece fresh ginger.
6. Prepare 2 of beef bullion cubes.
7. You need 4 of Tbl. Fish sauce.
8. Prepare 1 tsp. of Oregano (dried).
9. It's 1/2 tsp. of Cumin (powder).
10. Prepare 1/2 tsp. of Crushed red pepper (optional).
11. It's 1 of water.
12. It's of Second Cook.
13. You need 1 of potato.
14. It's 1 stalk of celery.
15. Prepare 1-2 of carrots.
16. You need 1 of Salt to taste.
17. Prepare of Garnish.
18. Prepare 1 of chives, scallion, parsley, cilantro.

With the help of a pressure cooker, Oxtail Soup (Hong Kong Style Borscht) can be prepared in much less time! This hearty and flavorful tomato-based soup is cooked with oxtail and stew beef, onion, carrot, tomatoes, potatoes, and cabbage. Today's recipe is the pressure cooker version of our family's favorite Oxtail Soup - Hong Kong Style Borscht. Bring water to a boil in InstantPot on Saute mode or stove top.

Ox Tail Soup Instant Pot IP instructions

1. Cut off excess fat from ox tails.
2. Place ox tails in IP.
3. Cover ox tails with water, about 1 to 1 1/2 inch above the top of the tails..
4. Add rest of first cook ingredients..
5. Set your IP to pressure cook (I used Meat/Stew actually) for 55 minutes..
6. After cook time is done, natural pressure release (NPR) for 10 minutes, than quick release (QR) remaining pressure.
7. Chop you potato, celery and carrots to medium sized pieces, celery about 1 1/2 inches, carrot about 3/4 inch and potato 1 inch cubes..
8. If there is an obscene amount of fat, you can skim it off now also..
9. Taste! Adjust salt level if required..
10. Add veggies to pot..
11. Set your IP to pressure cook 10 minutes.
12. Allow NPR 10 minutes, than QR the remaining pressure.
13. Serve with crusty bread to eat the broth with (dunk it in), but rice or noodles would work as well..
14. Garnish with scallion, cilantro, parsley, chives (what I used in the photo), sesame seeds, or nothing..

Clean and rinse oxtail and inner pot and return to Instantpot. Pour the chicken stock into the Instant Pot and stir in the cream of mushroom soup. Add the onions, celery, seasoning salt, and black pepper and stir until mixed well. Put the oxtails in and give a quick stir to coat the oxtails with the gravy mixture. Brown Oxtail in Instant Pot: Heat up Instant Pot using "Sauté More" function.