If you're craving a warm, comforting dish that will fill your home with mouthwatering aromas, look no further than this Pressure Cooker Oxtail Soup! This rich and hearty soup is not just a meal; it's an experience that brings the essence of American cuisine right to your table. With tender oxtail simmered to perfection in a savory broth, you'll find yourself savoring every spoonful. Ready to impress your family and friends with a dish that's both simple and sensational? Dive into this recipe and discover the secrets to creating a bowl of oxtail soup that will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 4 servings
Ingredients
- 2 pounds oxtail
- 1 onion, chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 6 cups beef broth
- 2 bay leaves
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Begin by preparing all your ingredients. Chop the onion, slice the carrots, and chop the celery. Mince the garlic cloves and set them aside.
- Season the oxtail pieces generously with salt and pepper on all sides. This will enhance the flavor of the meat.
- Set your pressure cooker to the sauté function. Once it’s hot, add a drizzle of oil and allow it to heat up.
- Carefully add the seasoned oxtail pieces to the hot oil in the pressure cooker. Sear the oxtail on all sides until browned, about 5-7 minutes. This step adds depth of flavor to the soup.
- Once the oxtail is browned, remove it from the pressure cooker and set it aside on a plate.
- In the same pot, add the chopped onion, sliced carrots, and chopped celery. Sauté the vegetables for about 3-5 minutes until they begin to soften and the onion becomes translucent.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to prevent burning.
- Return the browned oxtail to the pressure cooker. Pour in the beef broth and add the bay leaves. Stir everything gently to combine.
- Close the lid of the pressure cooker and ensure the steam release valve is set to the sealing position. Set the pressure cooker to cook on high pressure for 45 minutes.
- Once the cooking time is complete, allow the pressure to release naturally for about 10-15 minutes, then carefully switch the steam release valve to venting to release any remaining pressure.
- Open the lid and carefully remove the oxtail pieces. Set them aside to cool slightly. Remove the bay leaves from the soup.
- Once the oxtail is cool enough to handle, remove the meat from the bones, discarding any excess fat and bones. Shred the meat into bite-sized pieces.
- Add the shredded oxtail back into the soup and stir to combine. Taste the soup and adjust seasoning with more salt and pepper if necessary.
- To serve, ladle the hot oxtail soup into bowls. Garnish with freshly chopped parsley for a pop of color and flavor.
- Enjoy your hearty and flavorful pressure cooker oxtail soup!
Tips
- Prep Ahead: To save time, chop your vegetables and season the oxtail ahead of time. This will make the cooking process smoother and more enjoyable.
- Sear for Flavor: Don't skip the searing step! Browning the oxtail adds a rich depth of flavor to your soup that makes all the difference.
- Natural Pressure Release: Allowing the pressure to release naturally for 10-15 minutes helps the meat stay tender and juicy, enhancing the overall texture of the soup.
- Adjust Seasoning: Taste your soup before serving! Adjust the seasoning with additional salt and pepper to suit your palate.
- Garnish for Freshness: A sprinkle of fresh parsley not only adds a pop of color but also brightens the flavors of the soup.
- Serve with Bread: Pair your oxtail soup with crusty bread or a side salad for a complete meal that’s sure to satisfy.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 35g
Fat: 22g
Saturated Fat: 9g
Cholesterol: 120mg
