Our thick tomato based Instant Pot oxtail soup is a family friendly meal where the meat falls off the bone it is so tender. If you loved our slow cooker oxtail recipe you’ll love this quicker method.
If you’re looking for a rich stew like Instant Pot oxtail soup, this is it! A unique hearty meal you can make in any brand of pressure cooker. Whether you’re an expert or need an easy Instant Pot recipe we will show you step by step how to make it.
With this method you can use the same pot for everything. Before we would cook oxtail in the oven and then transfer into a dutch oven or large pot to add the other ingredients. Once the meat is fork tender under high pressure there are tons of different recipes you can make with them beyond that point.
Let’s say you’re making this as an easy Ninja Foodi recipe. You’ll tenderize and then remove the protein from the bones. You could leave them whole as well if you’d prefer and do this step at the end.
This one is thicker like a pressure cooker stew but using ox instead of traditional pieces of stew meat. It’s pure comfort food with a tomato base. If you have your own favorite soup you could use that with this protein instead of another.
What is Oxtail Soup Made of?
You will want the main protein, oxtails, you’ll first follow our Instant Pot oxtail instructions to get them tender, then incorporate in with beef broth, potatoes, marsala wine, carrots, onion and tomato paste + preferred seasonings. If you wanted to make spicy oxtail soup use red pepper flakes or dry Sriracha
Made with Frozen Oxtail
You can actually make this with frozen meat, you would just skip the saute step at the beginning. Other than that the cook time really wouldn’t change as long as they are medium sized. Under high pressure, beef doesn’t change the timing at all surprisingly.
Variations
You can leave pretty basic or use our oxtail seasonings to coat the outside for lots of flavor. I would suggest coating with all the things to make it out of control delicious.
For a lighter version without tomato products, take a peek at our Korean oxtail soup instructions. That was made in a large pot but could easily be transitioned into an Instant Pot soup recipe. Since the meat is already cooked you’d just want like 5 minutes at high pressure to meld those flavors together.
We will share directions for this below. Of course it can be slightly altered in respect to the heat levels. That is easy to adjust using some red pepper flakes, dry Sriracha or chili powder. You’ll need to leave about an hour and a half aside from start to finish.
Instant Pot Oxtail Soup Recipe
Equipment
Ingredients
- 4 large oxtails, frozen or fresh
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 1 tsp thyme
- 2 c beef broth
- 12 baby potatoes
- 1/3 cup Marsala wine
- 1 large carrot, peeled, cut into thick dials
- 1/2 small onion, sliced
- 2 tbsp tomato paste
- 3/4 cup water
- 1 tbsp cornstarch, or arrowroot flour for gluten free
Instructions
- Mix together garlic, salt, pepper, and thyme, and rub on to outside on all sides of your oxtails to season well. Place olive oil in pressure cooker and set to saute setting. Place oxtail in instant pot to saute and brown on all sides.
- Press cancel on instant pot. Remove oxtails from pot and place the metal trivet into pot. Place pcs. on top of trivet. Pour water into bottom of pot so they can steam to tender.
- Place cover and lock into place, set to high pressure with sealed vent for 45 minutes. Quick release vent. Carefully remove the metal trivet, using a hot pad or tongs. Transfer cooked oxtails into the bottom of your pot.
- Add sliced onion, potatoes, carrots. In a bowl whisk together tomato paste, Marsala cooking wine, cornstarch and beef broth, pour that into the pot too.
- Place instant pot cover and lock into place. Set the vent to seal and press the soup setting, for 30 minutes. Release vent, stir and serve.
- Use a fork to remove meat from oxtail bones and add back into the pot. Stir all contents and serve in bowls.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can you make this on the stove?
There are two steps in all. First you want to make the meat tender so you can pull it off of the bone. Then add the rest of your soup ingredients and pressurize again to meld all of those together. If you made oxtail soup on the stove it would take hours and hours, this is much quicker.
How to save leftovers
You always want to allow it to cool off first. Make sure meat is removed off of the bones first. Use a ladle at that time and transfer into a container with a lid on it. Store in the fridge for up to 3 days. This is how to freeze leftover soup if you’d prefer to do that or need to store it for longer than that time frame.
How do you Reheat Leftover Oxtail Soup?
Always use a microwave safe bowl if you want to use the fastest method. Transfer in as much as you want and heat on 100% power for 1 minute, stir and then reset and continue heating in 30 second intervals stirring in between each one.
You can use a pot on the stovetop as well. Set to medium heat and pour in what you want to eat. Stir from time to time until it starts bubbling and slowly boiling. Continue heating like this for 2-3 minutes or until it is warmed all the way through. Serve with a side of bread if you like and enjoy for a second meal!
Is Oxtail Healthier than Beef?
Yes. There is a high amount of collagen in each piece which is great for hair and skin. Protein content is higher as well as iron within. Fat content will vary, bones should be removed from the outside and discarded before consuming.
It used to come from, well an ox back in the day. Nowadays they come from a cow of either sex. Cut into pieces that are about 2 inches in width they have a wonderful flavor when cooked to fork tender.
You can use high pressure with liquid to cook them by themselves, or make into an oxtail soup like we did here. With broth and seasonings you just seal the lid that is not attached and cook for 45 minutes to get this cut of beef to tender.
