5 Ingredient Oxtail Soup In an Instant Pot

This 5 Ingredient Oxtail Soup In an Instant Pot, Close Up is a quick and yummy way to make this Thai classic!

Prep Time5

Cook Time50

Total Time55

Course: Main Course, Soup

Cuisine: Thai

Keyword: Instant Pot, Oxtail, Potato Soup, Soup

Servings:

Calories: 662kcal

Cost: 20

2 pounds oxtail 1-2 pounds roughly will work fine
2 cups potatoes Cut into cubes, 2 potatoes more or less
2 cups light Coconut Milk 1 can is fine for simplicity
16 oz broth vegetable if you want it healthier, beef for more traditional
3 tablespoon Thai red curry paste Homemade for more flavorful or store bought for efficency.

Brown the oxtail. Set your Instant Pot to "Sauté" mode and add a splash of oil. Once the pot is hot, add the oxtail chunks and sear them until nicely browned on all sides. This will enhance the flavors of the soup.
Add Curry Paste. After the oxtail has been browned, add the Thai red curry paste to the Instant Pot. Stir it in with the oxtail, allowing the flavors to meld together. The aromatic spices in the curry paste will infuse the meat, creating a rich and fragrant base for our soup.
Pour in Broth. Next, pour in the beef broth, ensuring it covers the oxtail. The broth will add depth to the soup and tenderize the oxtail during cooking. Add diced potatoes to the pot. This addition brings a delightful texture to the soup and balances the richness of the oxtail. Close the Instant Pot lid securely.
Pressure Cook. Select the "Pressure Cook" setting on your Instant Pot and set the timer to 40 minutes. Allow the oxtail to cook under pressure until it becomes tender and succulent.
Pour in the coconut milk and gently stir everything together. The creamy coconut milk will complement the flavors of the Thai red curry paste, creating a harmonious blend of tastes.
Serve with your favorite extras and sauces!

As always, we are not doctors or dietitians. If you have specific dietary concerns, consult with an appropriate professional.