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Today, I’m excited to share the ultimate Instant Pot Oxtail Soup, a hearty and wholesome dish. This comforting soup features tender, fall-off-the-bone beef, infused with herbs and spices, along with potatoes, celery, onions, and carrots—all simmered in a flavorful, rich broth.
The Irresistible Oxtail Broth
The magic of this soup lies in its incredible broth, where the deep, savory flavors are elevated by a tangy kick of balsamic vinegar and a touch of Worcestershire sauce. It’s a luscious, rich base that perfectly complements the tender beef and fresh vegetables. I like to call this beefy, flavorful soup a meal in a bowl—ideal for those cozy, soup-weather days when you crave something truly satisfying.
Health Benefits of Oxtail Soup
Now that we know how delicious Oxtail Soup is, let’s explore its health benefits. Oxtails are rich in gelatin and collagen, both of which are important for maintaining healthy joints and tendons.
Collagen and Joint Health
As our body ages, collagen production decreases. This reduction affects our joints, making them stiff, and we start noticing wrinkles and sagging skin. Collagen is essential for skin renewal and repair, helping to maintain a youthful appearance.
Nutrient-Rich
According to Livestrong Oxtails are a good source of essential minerals such as calcium, iron, selenium, and phosphorus. They are also high in protein, with one serving providing approximately 30 grams.
Boosting Nutritional Value with Vegetables
Adding vegetables to Oxtail Soup not only enhances its flavor but also ensures you are getting a healthy, hearty bowl of nutritious soup. Vegetables contribute additional vitamins, minerals, and fiber, making the soup a balanced meal.
Benefits of Using an Instant Pot for Oxtail Soup
Here are 4 Reasons Why!
Reduced Cooking Time
The most obvious benefit is the reduced cooking time. Cooking oxtails on the stove typically takes about three hours. However, using an Instant Pot allows you to enjoy delicious Oxtail Soup in about an hour.
Convenience and Safety
Another advantage of the Instant Pot is the convenience it offers. You can walk away without worrying about the soup boiling over or burning. This hands-off approach makes the cooking process much easier and stress-free.
Enhanced Flavor
When I make Oxtail Soup, I start it in the morning and keep it warm in the Instant Pot until dinner. This extended warming time allows the flavors to meld together, resulting in an even more flavorful soup.
If you are thinking of purchasing an Instant Pot, I love and have this Instant Pot version, it has all the features you will need, from making soups to making yogurts and desserts.
Recipe Review: Instant Pot Oxtail Soup
In this Oxtail Soup recipe, the cooking time has been reduced to just one hour, and the hands-off approach meant no worrying about the soup boiling over or burning. The result was incredibly flavorful, especially after keeping it warm until dinner. Plus, the Instant Pot helped retain more nutrients and was much more energy-efficient than stovetop cooking.
Dry oxtails with paper towels and generously season with salt and pepper
2.
Set Instant Pot to sauté. Add olive oil, once heated and the oil is shimmering, add oxtails. Allow the oxtails to be brown on one side without disturbing them—about 4 minutes. Turn them over and brown on all sides. Transfer oxtails to a plate and set aside
3.
To the IP, add in onions and cook for 2 - 3 minutes until they start to brown. You may need to add a splash of olive oil. Stir in garlic, bay leaves, rosemary and cloves until fragrant, about 30 seconds
4.
Add diced tomatoes, water, balsamic vinegar, Worchestershire sauce, vegetables and oxtails. Season with salt and pepper
5.
Cover, select the manual setting and cook on high pressure for 55 minutes. Allow the steam to release naturally. If you are short on time, you can use the quick release function to release the pressure. Gently stir the soup and enjoy!
6.
Chefs note; The soup can be served with or without bones. To remove bones, when oxtails are cool enough to handle, use a fork, separate the meat of the bones and place the meat back in the soup.
Leave a Comment
Keith Anthony
In the process of making this now. I didn't have Worcestershire sauce so created my own oyster sauce blend. Will report back later...
Kristina
Hi Michelle, excellent question. Unfortunately, if you are referring to the spices they are not all GF (gluten free) here is detailed information why not ->https://onlyglutenfreerecipes.com/blog/are-spices-and-herbs-gluten-free/
Michelle Anstadt
What do you mean when you say GF, surely you don’t mean gluten-free because all of those things are obviously gluten-free so I’m wondering what it really means before I try to make this recipe. I’d like to know please and thank you.
Kristina
add as per recipe 3 cups Kathy, or, to desired consistency.
kathy
How much water or broth
Kristina
Sorry about that, the veggies go in at the same time as the tomatoes. I have revised the instructions. Thank you for letting me know!
Jamie
Just a question in the recipe you do not mention when you add the veggies and the potatoes?
Kristina
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