Hearty Oxtail Soup

Hearty Oxtail Soup

Oxtail soup is a warm and comforting meal featuring split peas, hearty root vegetables, and a rich, flavorful broth. Using the Instant Pot, this recipe produces tender, fall-off-the-bone oxtail, making it the perfect dish for a cozy, nourishing dinner.

Course Soup, Soup or Stew

Cuisine Caribbean, Guyanese

Keyword how to make oxtail soup, ingredients of oxtail soup, oxtail soup, oxtail soup recipe

Prep Time 25

Cook Time 1

Pressure Release Time 15

Servings

Calories 725kcal

Equipment

Instant Pot

Ingredients

2 lb Oxtail
1 cup Yellow Split Peas
1 large Yellow Onion diced
6 cloves Garlic chopped
1 sprig fresh Thyme
1 1/2 tsp Salt
6 cups Water
1 lb Yuca Cassava, Peeled
1 large Sweet Potato Peeled and quartered
2 whole Plantain Yellow, peeled and quartered
1 bunch Spinach optional
2 whole Wiri Wiri Peppers (or similar)

Instructions

Trim as much fat from the oxtail as possible then add the oxtail, split peas, salt, the diced onions, garlic, thyme and 6 cups of water to the instant pot.
Seal up the instant pot and pressure cook on high for 45 minutes.
Once the pressure-cooking cycle completes, release the pressure with the rapid release function, then skim as much fat from the broth as possible.
Next add the cassava and seal up the instant pot.
Continue to pressure cook for another 5 minutes, then rapid release the pressure.
Add the remaining ingredients to the instant pot. Set the instant pot to saute and continue to cook, stirring often to avoid burning. Cook until all of the root vegetables are fork tender (about 10 minutes).
Add the spinach, if using, mix well and sever hot. The spinach will continue to cook as the soup cools.

Nutrition