Ever had one of those chilly evenings when you’re just craving something that feels like a warm hug in a bowl? Let me introduce you to my go-to remedy: a rich and hearty oxtail soup that magically transforms mundane ingredients into a soul-soothing masterpiece.
I love how this Pressure Cooker Oxtail Soup combines tender oxtail pieces with nutrient-rich vegetables like carrots, celery, and potatoes. My favorite part is the rich, savory broth, which melds the flavors of garlic, onions, and thyme perfectly.
The diced tomatoes and Worcestershire sauce add a delightful depth.
Pressure Cooker Oxtail Soup Recipe Ingredients
- Oxtail: Rich in collagen, enhances soup’s body and flavor.
- Carrots: Add sweetness and are high in fiber and beta-carotene.
- Celery: Provides crunch and natural sodium; rich in antioxidants.
- Tomatoes: Source of lycopene and vitamin C; add tanginess.
- Potatoes: Provide carbohydrates; add heartiness and texture.
- Beef Broth: Base of the soup; offers depth and protein.
- Worcestershire Sauce: Adds umami and enhances savory flavor.
- Parsley: Freshness and adds vitamins A, C, and K.
Pressure Cooker Oxtail Soup Recipe Ingredient Quantities
- 3 pounds oxtail pieces
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 3 stalks celery, sliced
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 8 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 cup potatoes, peeled and diced
- 1 cup green beans, chopped
- 2 tablespoons fresh parsley, chopped
How to Make this Pressure Cooker Oxtail Soup Recipe
1. Set the pressure cooker to the sauté setting and heat the vegetable oil. Brown the oxtail pieces on all sides, then remove and set aside.
2. In the same pot, add the chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and sauté for another minute until fragrant.
3. Add the sliced carrots and celery to the pot, stirring occasionally, and cook for about 5 minutes until they begin to soften.
4. Stir in the diced tomatoes, tomato paste, and Worcestershire sauce, mixing well with the vegetables.
5. Return the browned oxtail to the pot. Pour in the beef broth and add the bay leaves, dried thyme, salt, and black pepper.
6. Close the lid of the pressure cooker and set it to high pressure. Cook for 45 minutes.
7. After cooking, allow the pressure to release naturally for 15 minutes, then quick release any remaining pressure.
8. Carefully remove the lid and add the diced potatoes and chopped green beans. Stir well to combine.
9. Close the lid again and cook on high pressure for an additional 10 minutes. Once done, quick release the pressure.
10. Open the lid, remove the bay leaves, and stir in the fresh parsley before serving hot. Enjoy your rich and hearty oxtail soup!
Pressure Cooker Oxtail Soup Recipe Equipment Needed
1. Pressure cooker with sauté function
2. Tongs
3. Wooden or silicone spatula
4. Knife
5. Cutting board
6. Measuring spoons
7. Measuring cup
FAQ
- Q: Can I use a regular pot instead of a pressure cooker?
A: Yes, but cooking times will vary. Simmer the soup for about 3-4 hours until the oxtail is tender. - Q: Can I make this recipe in advance?
A: Absolutely! Oxtail soup often tastes better the next day as the flavors meld together. - Q: What can I use instead of oxtail?
A: You can substitute beef shanks or short ribs, but the flavor and texture will vary slightly. - Q: Do I need to brown the oxtail pieces?
A: Browning adds depth of flavor, but it’s optional if you’re short on time. - Q: How can I make this soup more spicy?
A: Add a pinch of red pepper flakes or a diced chili pepper for some heat. - Q: Is there a vegetarian version?
A: For a vegetarian version, substitute oxtail with mushrooms and use vegetable broth instead of beef broth. - Q: Can I freeze leftovers?
A: Yes, freeze in airtight containers for up to 3 months. Thaw and reheat well before serving.
Pressure Cooker Oxtail Soup Recipe Substitutions and Variations
- 2 tablespoons vegetable oil: Can be substituted with olive oil or canola oil.
- 1 large onion, chopped: Use 2-3 shallots or 1 leek as an alternative.
- 3 cloves garlic, minced: Substitute with 1 teaspoon garlic powder or 1/2 teaspoon garlic salt (reduce additional salt accordingly).
- 8 cups beef broth: Use chicken broth or vegetable broth for a lighter flavor, or 8 cups water with 2 tablespoons beef bouillon.
- 1 teaspoon dried thyme: Replace with 1 teaspoon dried rosemary or 1/2 teaspoon dried oregano.
Pro Tips
1. Enhance Browning: Before browning the oxtail, pat it dry with paper towels to remove excess moisture. This will help achieve a better sear and enhance the flavor of the soup.
2. Deglaze for Flavor: After browning the oxtail and sautéing the vegetables, consider deglazing the pot with a splash of red wine or balsamic vinegar before adding the diced tomatoes. This will add depth to the flavor profile.
3. Use Quality Broth: Opt for low-sodium or homemade beef broth to have better control over the soup’s seasoning. A high-quality broth will significantly enrich the overall taste.
4. Let it Rest: If time allows, let the soup rest for a few hours or overnight in the refrigerator before reheating and serving. This allows the flavors to meld together for a richer taste.
5. Customize Vegetables: For added texture and variety, consider including additional root vegetables such as parsnips or turnips, which pair well with the hearty flavors of the soup.
Pressure Cooker Oxtail Soup Recipe
My favorite Pressure Cooker Oxtail Soup Recipe
Equipment Needed:
1. Pressure cooker with sauté function
2. Tongs
3. Wooden or silicone spatula
4. Knife
5. Cutting board
6. Measuring spoons
7. Measuring cup
Ingredients:
- 3 pounds oxtail pieces
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 3 stalks celery, sliced
- 1 can (14.5 oz) diced tomatoes
- 2 tablespoons tomato paste
- 8 cups beef broth
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Worcestershire sauce
- 1 cup potatoes, peeled and diced
- 1 cup green beans, chopped
- 2 tablespoons fresh parsley, chopped
Instructions:
1. Set the pressure cooker to the sauté setting and heat the vegetable oil. Brown the oxtail pieces on all sides, then remove and set aside.
2. In the same pot, add the chopped onion and sauté until softened, about 3-4 minutes. Add the minced garlic and sauté for another minute until fragrant.
3. Add the sliced carrots and celery to the pot, stirring occasionally, and cook for about 5 minutes until they begin to soften.
4. Stir in the diced tomatoes, tomato paste, and Worcestershire sauce, mixing well with the vegetables.
5. Return the browned oxtail to the pot. Pour in the beef broth and add the bay leaves, dried thyme, salt, and black pepper.
6. Close the lid of the pressure cooker and set it to high pressure. Cook for 45 minutes.
7. After cooking, allow the pressure to release naturally for 15 minutes, then quick release any remaining pressure.
8. Carefully remove the lid and add the diced potatoes and chopped green beans. Stir well to combine.
9. Close the lid again and cook on high pressure for an additional 10 minutes. Once done, quick release the pressure.
10. Open the lid, remove the bay leaves, and stir in the fresh parsley before serving hot. Enjoy your rich and hearty oxtail soup!