Favor Ox Tail Soup Instant Pot IP Recipes

Ox Tail Soup Instant Pot IP. Transfer oxtail to a high pressure cooker or Instant Pot using a pair of tongs. Transfer all the broth into the same pot. Turn the Instant Pot (IP) to the "sauté" function and allow to heat a few minutes.

Both Instant Pot and stovetop pressure cooker methods are included. Hawaiian style Oxtail soup made in Instant Pot Put oxtails in IP and cover with water. With the help of a pressure cooker, Oxtail Soup (Hong Kong Style Borscht) can be prepared in much less time! You can have Ox Tail Soup Instant Pot IP using 18 ingredients and 14 steps. Here is how you cook that.

Ingredients of Ox Tail Soup Instant Pot IP

1. Prepare of First Cook.
2. Prepare 2 1/4 pounds of ox tails (give or take).
3. It's 6 cloves of garlic.
4. It's 2 of Bay leaves.
5. It's 1 of thumb sized piece fresh ginger.
6. Prepare 2 of beef bullion cubes.
7. Prepare 4 of Tbl. Fish sauce.
8. You need 1 tsp. of Oregano (dried).
9. You need 1/2 tsp. of Cumin (powder).
10. Prepare 1/2 tsp. of Crushed red pepper (optional).
11. It's 1 of water.
12. You need of Second Cook.
13. You need 1 of potato.
14. Prepare 1 stalk of celery.
15. It's 1-2 of carrots.
16. Prepare 1 of Salt to taste.
17. It's of Garnish.
18. You need 1 of chives, scallion, parsley, cilantro.

This hearty and flavorful tomato-based soup is cooked with oxtail and stew beef, onion, carrot, tomatoes, potatoes, and cabbage. Today's recipe is the pressure cooker version of our family's favorite Oxtail Soup - Hong Kong Style Borscht.. I used to go to the one in pauoa/liliha, has "lion" in the restaurant name and its in a little mall right past the place that makes fresh chinese noodles on liliha, but I cannot remember the full name. Bring to boil and add bouillon cubes, star anise and ginger.

Ox Tail Soup Instant Pot IP step by step

1. Cut off excess fat from ox tails.
2. Place ox tails in IP.
3. Cover ox tails with water, about 1 to 1 1/2 inch above the top of the tails..
4. Add rest of first cook ingredients..
5. Set your IP to pressure cook (I used Meat/Stew actually) for 55 minutes..
6. After cook time is done, natural pressure release (NPR) for 10 minutes, than quick release (QR) remaining pressure.
7. Chop you potato, celery and carrots to medium sized pieces, celery about 1 1/2 inches, carrot about 3/4 inch and potato 1 inch cubes..
8. If there is an obscene amount of fat, you can skim it off now also..
9. Taste! Adjust salt level if required..
10. Add veggies to pot..
11. Set your IP to pressure cook 10 minutes.
12. Allow NPR 10 minutes, than QR the remaining pressure.
13. Serve with crusty bread to eat the broth with (dunk it in), but rice or noodles would work as well..
14. Garnish with scallion, cilantro, parsley, chives (what I used in the photo), sesame seeds, or nothing..

Pour the chicken stock into the Instant Pot and stir in the cream of mushroom soup. Add the onions, celery, seasoning salt, and black pepper and stir until mixed well. Put the oxtails in and give a quick stir to coat the oxtails with the gravy mixture. Let the Instant Pot naturally release. Oxtails might be considered a "tough" cut of beef, but when they're stewed at a gentle simmer for hours, the meat melts right off of the bones.