Pressure Cooker Oxtail Soup

 This hearty and flavorful tomato-based soup is cooked with oxtail and stew beef, onion,
carrot, tomatoes, potatoes, and cabbage.
Pressure Cooker Oxtail Soup

Author: Namiko Chen

Serves: 6-8

Ingredients

• 2 lb. (900 g) oxtails
• 2 medium onions
• 5 celery stalks
• 3 carrots
• ¼ cabbage
• 3 steak tomatoes
• 3 Yukon gold potatoes
• 4 Tbsp. (3 oz.) tomato paste
• 2 Tbsp. olive oil
• ½ lb (227 g) stew beef
• Pinch of kosher salt
• Freshly ground black pepper to taste
• 4 cups (1QT, 1 L) beef broth

Seasonings A

• 2 bay leaves
• 1 Tbsp. dried basil
• 1 tsp. paprika

Seasonings B

• 3 Tbsp. brown sugar
• 2 Tbsp. white wine vinegar
• 2 tsp. kosher salt (1 tsp. table salt) to taste
• Freshly ground black pepper to taste

Equipment you will need

• 5 ½ QT Instant Pot or larger size

Instructions

1. Gather all the ingredients.

Prepare the Oxtails

1. Soak the oxtail in cold water for 1 hour and discard the water. [This step was added after post was published. Not in the video]
2. Place the oxtail in a large pot of water, bring to boil, and simmer for 15 minutes (See Note), skimming the foam and oil often. Then remove the oxtail from the pot and set aside. If you didn't skim enough, drain and rinse under cold water to remove foam and scum. Set aside.

Prepare Vegetables

1. Cut the onions into wedges, chop celery stalks into small pieces, and cut the carrots into chunks.
2. Roughly cut the cabbage into 1 inch squares and rinse under running water.
3. Cut the tomatoes into wedges and cut them in halves.
4. Cut Yukon gold potatoes into quarters and soak in water to remove excess starch.

Sautéing the Ingredients

1. Press the “Saute” button on your Instant Pot and heat 2 Tbsp. olive oil. Once the pot is hot, add the stew beef and season with salt and freshly ground black pepper. Brown the beef. Don’t flip the pieces around until they release themselves. Transfer the meats to a plate from the pot.
2. Add the onion and celery and sauté until they are coated with oil and become tender. While sautéing, scrape the flavorful charred bits from the bottom of the pot.
3. Add the boiled oxtail, browned stew beef, cabbage, and tomatoes. It’ll look really full, but don’t worry, all the vegetables will shrink as soon as you cook.
4. Add the beef broth, tomato paste, and Seasonings A (2 bay leaves, 1 Tbsp. dried basil, 1 tsp. paprika, and freshly ground black pepper).

Pressure Cooking

1. Cover and lock the lid on the pressure cooker. Make sure the steam release handle points at “sealing” and not “venting”. Press the “Keep Warm/Cancel” button on the Instant Pot to stop “saute” mode. Press the “Meat/Stew” button to switch to the pressure cooking mode. Press “plus” button to change the cooking time to 45 minutes.
2. If you’re using a stove-top pressure cooker, you won’t have any buttons to press. Just cook on high heat until high pressure is reached. Then reduce the heat to low but maintain high pressure for about 45 minutes.
3. When it is finished cooking, the Instant Pot will switch automatically to the “Keep Warm” mode. You have 2 options to release the pressure: 1) slide the steam release handle to the “Venting” position to let out steam until the float valve drops down, OR 2) let the pressure release naturally, about 15-20 minutes.
4. After de-pressurizing is completed, unlock the lid and add the potatoes and Seasonings B (3 Tbsp. brown sugar, 2 Tbsp. white wine vinegar, and 2 tsp. kosher salt). Add freshly ground black pepper if you like.
5. Cover and lock the lid on the pressure cooker. Make sure the steam release handle points at “sealing”. Press the “Keep Warm/Cancel” button and. Press the “Manual” button to switch to the pressure cooking mode. Press “minus” button to change the cooking time to 15 minutes.
6. If you’re using a stove-top pressure cooker, cook on high heat until high pressure is reached. Then reduce the heat to low but maintain high pressure for about 15 minutes.
7. Again, de-pressurizing with one of 2 methods, unlock the lid. Mix well and ladle the soup to individual bowls.

http://www.justonecookbook.com/pressure-cooker-oxtail-soup/