Hawaiian Oxtail Soup Recipe Instant Pot
Description
Hawaiian Oxtail Soup is a delicious, hearty soup full of flavor and warmth. The combination of beef oxtail, vegetables, and flavorful Hawaiian spices make this soup irresistible. This Hawaiian Oxtail Soup recipe is made in an Instant Pot, so it’s a great meal to throw together quickly and let the Instant Pot do the work. Served with rice or noodles, this is a fantastic meal that is sure to please the whole family.
Prep Time
15 minutes
Cook Time
1 hour and 10 minutes
Ingredients
3 lbs. beef oxtail
1 large onion, diced
3 cloves garlic, minced
2 tablespoons olive oil
4 cups beef broth
1 can (15 oz) diced tomatoes
1/4 cup soy sauce
2 tablespoons packed brown sugar
2 teaspoons Hawaiian sea salt
1 teaspoon ground ginger
1/2 teaspoon black pepper
2 bay leaves
1/4 teaspoon red pepper flakes
2 large potatoes, diced
1 large carrot, diced
1/2 cup frozen peas
Instructions
1. Set the Instant Pot to the saute setting. Add the olive oil and diced onion, and sauté for 3-4 minutes until the onion begins to soften. Add the garlic and sauté for another minute.
2. Add the beef oxtail, beef broth, diced tomatoes, soy sauce, brown sugar, Hawaiian sea salt, ground ginger, black pepper, bay leaves, and red pepper flakes. Stir to combine.
3. Secure the lid on the instant pot and set the valve to sealing. Press the manual button and set the timer for 30 minutes.
4. When the timer is done, turn off the Instant Pot and carefully release the pressure using the quick release valve.
5. Remove the lid and add the potatoes, carrots, and frozen peas. Stir to combine.
6. Secure the lid on the Instant Pot and set the valve to sealing. Press the manual button and set the timer for 20 minutes.
7. When the timer is done, turn off the Instant Pot and carefully release the pressure using the quick release valve.
8. Serve warm with cooked rice or noodles.
Equipment
Instant Pot
Large pot
Knife
Cutting board
Measuring cups
Measuring spoons
Spatula
Notes
You can substitute the beef oxtail with beef chuck roast or beef short ribs. Both will work just as well.
Nutrition: Per Serving
Calories: 450
Fat: 17g
Carbohydrates: 31g
Protein: 37g
Recipe Tips
This soup can be easily adapted to suit any dietary needs. You can use vegetable broth instead of beef broth, and switch out the beef oxtail for other types of beef.
If you want a thicker soup, you can add a slurry of cornstarch and water to the pot after step 7. Mix together equal parts cornstarch and cold water, then add to the soup and stir until combined. Simmer for 5-10 minutes until the soup has thickened.
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