Pressure Cooker Oxtail Soup Recipe

Pressure Cooker Oxtail Soup is a hearty and flavorful dish made with tender oxtail, vegetables, and aromatic herbs. The pressure cooker helps to quickly cook the oxtail, resulting in a rich and savory broth. This comforting soup is perfect for cold winter days or when you need a comforting meal. Serve it with crusty bread for a complete and satisfying meal.

4.9
30 Rating -
Rate
Non Vegdiet
2hr 30minstotal
20minsPrep
1hr 30minsCook
2hr 30m.total
20m.Prep
1hr 30m.Cook
Pressure Cooker Oxtail Soup
plan
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ingredients serve

Ingredients for Pressure Cooker Oxtail Soup Recipe

  • 1/2 pound Oxtail
  • 1/4 Onion, Chopped
  • 1/2 Carrots, Chopped
  • 1/2 Celery Stalks, Chopped
  • 1 cloves Cloves Garlic, Minced
  • 1.50 cup Beef Broth
  • 1/2 Bay Leaves
  • 1/4 teaspoon Dried Thyme
  • As required Salt And Pepper To Taste
  • as per your need Fresh Parsley, For Garnish

Directions: 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.
Nutrition
value
649
calories per serving
39 g Fat47 g Protein26 g Carbs9 g FiberOther

Current Totals

  • Fat
    39g
  • Protein
    47g
  • Carbs
    26g
  • Fiber
    9g

MacroNutrients

  • Carbs
    26g
  • Protein
    47g
  • Fiber
    9g

Fats

  • Fat
    39g

Vitamins & Minerals

  • Calcium
    105mg
  • Iron
    9mg
  • Vitamin A
    2346mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    13mg
  • Vitamin B6
    1mg
  • Vitamin B9
    97mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    65mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    125mg
  • Manganese
    < 1mg
  • Phosphorus
    521mg
  • Selenium
    29mcg
  • Zinc
    11mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp