Instant Pot Oxtail Soup Easy Pressure Cooker Food

INSTANT POT OXTAIL SOUP (EASY PRESSURE COOKER RECIPE)

Steps:

• Rinse the oxtail to remove excess blood and any bone shards and pat dry. Chop the vegetables.
• Take half the salt and the pepper and season the oxtail pieces liberally on all sides.
• Turn the Instant Pot (IP) to the "sauté" function and allow to heat a few minutes. Once the IP is hot, add 1 tbsp of olive oil. Use a spatula to spread the olive oil around the bottom.
• Brown all sides of the oxtail, rolling them around as needed. (Around 7 minutes).
• Once oxtail is browned, remove and set aside.
• Add the garlic and onions to the IP and sauté until the garlic begins to brown and the onions are turning translucent (around 5 minutes).
• (If things start to look burn-y don't hesitate to add a bit more oil or to drop in some of the beef broth to deglaze the bottom of the pant and get all that lovely flavor off the bottom.)
• Once the onions and garlic are browned, add the chopped tomatoes, tomato paste, Worcestershire sauce, and spices. Stir to coat the onions and the garlic with the spices and cook for 3 more minutes or until the tomatoes have softened.
• Add the broth + water and deglaze the bottom of the pan. Then add the oxtail into the broth and cover with the lid to cook.
• Now set the IP to "Pressure Cook" at high pressure (I also set the mode to "normal").
• Cook at high pressure for 40 minutes.
• After 40 minutes immediately quick-release the steam valve (wear an oven mitt and do this carefully) and let the steam vent.
• Remove the lid and skim as much fat off the top of the soup as you can with a ladle - place in a separate bowl to discard.
• Once you have removed the fat, add all the chopped vegetables. Smoosh them down with your ladle as much as possible to submerge them in the liquid and then cover the IP with the lid again.
• Cook 10 more minutes at the same pressure setting. Allow the steam to natural vent for 5 minutes, then quick release pressure until quiet.
• Serve hot with brown rice, a splash of soy sauce, some cilantro and parsley, or however you like!

INSTANT POT® SPLIT PEA SOUP WITH HAM

Steps:

• On 6-quart Instant Pot®, select SAUTE; adjust to normal. Melt butter in insert. Add onions, salt and pepper; cook 6 to 8 minutes, stirring frequently, until softened. Select CANCEL.
• Stir in ham, carrots, celery and garlic. Stir in broth and water, then stir in peas.
• Secure lid; set pressure valve to SEALING. Select MANUAL; cook on high pressure 15 minutes. Select CANCEL. Keep pressure valve in SEALING position to release pressure naturally. Stir; let stand 10 minutes.