I have quite a few friends who really struggle when it comes to cooking. I always recommend the same thing to them too—just buy an instant pot. I’ve now become quite a master at soups and stews because of it. Here’s one of my highlights: instant pot oxtail soup. Oxtail is incredible in soups especially once it soaks up the flavors of all your ingredients. It really is quite the underrated cut in my opinion. Try it out and let me know what you think.
(You may also like: Instant Pot Bone Broth Beef and Squash Soup)
Quick and Easy Instant Pot Oxtail Soup (This is So Good!)
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour, 10 minutes
- Yield: 6-8 1x
- 2 tbsp olive oil
- 3–4 pounds oxtail, chopped into 2 inch chunks (ask your butcher to do this), fat trimmed
- 1 large onion, chopped
- 4 garlic clove, minced
- 2 celery sticks, chopped
- 4 medium carrots, peeled and chopped
- 2 tbsp plain flour
- 1 cup red wine
- a few sprigs of fresh thyme
- a few sprigs of fresh rosemary
- 4 fresh bay leaves
- 2 (14 oz) cans of plum tomatoes
- 4 cups beef stock
- 1 (14 oz) can butter beans, rinsed and drained
- 2 tbsp Worcestershire sauce
- 2 tbsp chopped fresh parsley
- salt, black pepper to taste
- Use unwaxed kitchen string to tie rosemary, thyme and bay leaves together. Set aside.
- Season the oxtail pieces with salt and black pepper.
- Press the SAUTE button on the Instant pot and let stand until screen reads “HOT”.
- Add 1 tablespoon of olive oil.
- Add the onion, carrot, celery and cook, stirring occasionally for 2-3 minutes.
- Add the garlic and cook for 30 seconds.
- Transfer the vegetables on a plate and set aside.
- Add the remaining olive oil in the pot.
- Brown the oxtail pieces in batches.
- Remove the oxtail pieces from the pot.
- Add the wine and scrape the bottom of the pot with a wooden spoon to loosen the brown bits.
- Add the cooked vegetables and flour and mix to combine.
- Add the stock, plum tomatoes, Worcester sauce, fresh herbs, oxtail pieces and stir to combine.
- Press the CANCEL button.
- Close and seal the Instant pot.
- Turn the venting knob to SEALING.
- Press PRESSURE COOK button and check to make sure the pressure level shows as “High” in the display.
- Adjust the timer to 45 minutes.
- When finished cooking, release pressure naturally according to manufacturer’s directions.
- Open the lid.
- Skim the fat off.
- Stir in the chopped parsley and butter beans.
- Season to taste with salt and black pepper.
- Serve warm.