Hearty Oxtail Soup

Instant Pot Oxtail Soup

When I’m craving something warm and hearty during the fall and winter, I always turn to this oxtail soup recipe. My husband suggested the idea of oxtail soup one day, and it quickly became a family favorite.

The richness of the oxtail adds a deep, beefy flavor, while the collagen from the bones gives the broth a satisfying, gelatinous texture. I’m familiar with Vietnamese and Korean oxtail soup recipes but I’ve added my own Caribbean twist with wiri wiri peppers for a touch of heat.

This dish is both nutritious and comforting, perfect for cold days. The Instant Pot makes it easy to achieve tender oxtail and a flavorful broth in a fraction of the time.

Why You’ll Love This Oxtail Soup Recipe

• Easy Prep: Although oxtails take time to tenderize, the preparation is simple. Just add everything to the Instant Pot and let it do the work. You give minimal effort for maximum flavor!
• Stores Well: The flavors deepen and improve the next day, making leftovers even tastier. It also freezes well, so you can enjoy it whenever you need a quick, hearty meal.
• One-Pot Meal: Everything cooks together in the Instant Pot, making this a convenient, mess-free recipe that doesn’t require extra dishes or complicated steps.

Ingredients of Oxtail Soup

Each ingredient in this soup plays a vital role in creating a rich, flavorful, and satisfying dish. Here’s how everything works together:

• Oxtail: This tough, fatty cut becomes tender and fall-off-the-bone when slow-cooked or pressure-cooked. It releases collagen that thickens and enriches the broth. Trim the excess fat for a more balanced flavor.
• Yellow Split Peas: They add creaminess and a slight nuttiness, thickening the soup as they cook. Rinse before adding to remove excess starch.
• Aromatics: A mix of yellow onion, garlic, and thyme infuses the broth with a savory, earthy depth. The garlic and thyme add warmth, while the onions provide a natural sweetness.
• Salt: Enhances all the flavors in the soup. Adjust to taste, especially if using low-sodium broth or water.
• Water: This is the base of the broth. It absorbs the flavors from the oxtail, peas, and aromatics. You can substitute beef broth for extra richness.
• Root Vegetables: Yuca and sweet potatoes add natural sweetness and texture. The yuca’s starchy, nutty flavor pairs well with the velvety sweet potatoes.
• Plantain: Adds sweetness and a starchy quality that balances the richness. Choose ripe, yellow plantains with a few black spots for the best flavor.
• Spinach: Optional but adds a nutritional boost and vibrant color. Stir in at the end to wilt in the hot broth.
• Wiri Wiri Peppers: These small, fiery peppers add a kick of heat. Substitute with any small, spicy pepper and adjust to your heat tolerance.

See recipe card for quantities.

How to Make Oxtail Soup

Trimming the Oxtail

I always start by trimming as much visible fat as possible from the oxtail. You’ll want to use a sharp knife to carefully cut away the thicker layers of fat, but don’t worry about getting every tiny bit—some of it will render during cooking, adding to the richness of the broth.

Once that’s done, I add the oxtail to the Instant Pot along with the split peas, salt, diced onions, garlic, and thyme. Then, I pour in 6 cups of water, making sure everything is nicely submerged before sealing up the Instant Pot.

Pressure Cooking the Oxtail

Now, I set it to pressure cook on high for 45 minutes. Once the cycle finishes, I use the rapid release function to quickly release the pressure—this part is key to avoid overcooking.

After the pressure is released, I skim off as much fat from the surface of the broth as I can. You’ll notice a thin layer of fat forming on top, which I find easiest to remove with a spoon. This step keeps the soup lighter while still retaining that oxtail flavor.

Adding the Cassava

Next, I add the peeled and chopped cassava to the pot. I like to give it a quick stir to make sure it’s evenly distributed before sealing the Instant Pot again and pressure cooking for another 5 minutes. After that, I do another quick release of the pressure.

Cooking the Root Vegetables

At this point, I add the remaining ingredients—sweet potato, plantain, and any other root vegetables I’m using—and switch the Instant Pot to sauté mode. I keep an eye on everything, stirring often to avoid any burning or sticking. The goal is to cook the root vegetables until they’re fork-tender, which typically takes about 10 minutes.

Finishing with Spinach

If I’m using spinach, I’ll mix it in at the end. The spinach will soften nicely as the soup cools down, making it a perfect finishing touch. Serve the soup hot, and enjoy the comforting flavors that come together in every bite!

Storage

Once the soup has cooled to room temperature, store leftover beef soup in an airtight container in the fridge for up to 4 days. For longer storage, place it in a freezer-safe container in the freezer for up to 3 months.

To reheat, thaw the soup overnight in the fridge. Warm it up in the microwave or over medium heat on the stove.

Tips for the Best Oxtail Soup

• Trim the oxtail well. Removing excess fat ensures the broth isn’t overly greasy, but don’t worry about trimming every bit—some fat will render and add flavor.
• Soak the yellow split peas. For a smoother texture and faster cooking, soak the split peas in water for 30 minutes before adding them to the Instant Pot.
• Sauté the aromatics first. For deeper flavor, consider sautéing the onions and garlic in the Instant Pot before adding the oxtail and water.
• Cut the root vegetables evenly. Make sure the yuca and sweet potatoes are cut into similar-sized pieces so they cook evenly and become perfectly tender.
• Use ripe yellow plantains. The riper the plantain, the sweeter it will be. This adds a nice contrast to the savory broth and hearty oxtail.
• Add the spinach at the end. Toss in the spinach just before serving so it wilts perfectly without overcooking. It adds freshness and a pop of color.