Pressure Cooker Oxtail Soup Recipe

Cooking Directions

• STEP 1.Start by browning the oxtail in the pressure cooker to enhance the flavor.
• STEP 2.Add in onions, carrots, celery, and garlic to the pressure cooker.
• STEP 3.Pour in beef broth, bay leaves, thyme, and season with salt and pepper.
• STEP 4.Close the pressure cooker lid and cook on high pressure for 45 minutes.
• STEP 5.Once the cooking time is up, let the pressure release naturally for 10 minutes.
• STEP 6.Carefully open the lid and skim off any excess fat from the surface.
• STEP 7.Remove the oxtail from the pressure cooker and shred the meat from the bones.
• STEP 8.Return the shredded meat to the soup and adjust the seasoning if needed.
• STEP 9.Serve the Pressure Cooker Oxtail Soup hot with a sprinkle of fresh parsley on top.

Cooking Tips

• To enhance the flavor, you can marinate the oxtail with salt, pepper, and garlic powder for a few hours before cooking.
• If you prefer a thicker soup, you can add a slurry of cornstarch and water to the soup and simmer for a few minutes.
• This soup tastes even better the next day as the flavors have a chance to meld together.
• You can store any leftovers in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat the soup on the stovetop or in the microwave until heated through.
• Serve the soup hot with crusty bread or rice for a complete meal.