Cover Instant Pot and cook on "soup" setting for 5 minutes. (Original recipe pressure cooked for 10 minutes and let sit at no pressure release for 5 minutes. However, it's better to pressure …
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Sauté till fragrant. Pour in the broth and scrape any browned bits from the onions and garlic. Pour in the pumpkin puree and coconut milk. Add the cauliflower, cinnamon, …
Thaw frozen oxtails before cooking them for best results. Place thawed oxtails in a bowl and cover them with water. Add about a Tablespoon of Apple Cider Vinegar to the water, then let …
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Instant Pot Oxtail - Little Sunny Kitchen . 3 days ago littlesunnykitchen.com Show details › 4.9/5 (40) › Total Time: 1 hr 20 mins › Category: Main Course › Calories: 429 per serving 305 Show …
Turn on the Instant Pot to the sauté function and add oil. Once hot, add the pork and sear for 2 to 3 minutes on each side, or until a crust has formed. Repeat with remaining …
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Add drained oxtails to the Instant Pot, then add in radish chunks, and garlic. Pour in 8 cups of water to cover. Slide the lid closed, then and cook on MANUAL for 40 minutes on high. Naturally release pressure for 10 minutes before opening the pressure valve. Open the lid once all the pressure is released.
Learn how to make oxtail soup in your pressure cooker today! 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.
Add oxtail and water (or beef stock) in a big pot. Cook over medium-high heat and bring to a boil. Turn to medium-low heat. Simmer for 20 to 30 minutes. Skim any brown foam from the top of liquid. Transfer oxtail to a high pressure cooker or Instant Pot using a pair of tongs. Transfer all the broth into the same pot. Cover and lock the lid.
Oxtail is best cooked low and slow (or under high pressure in an Instant Pot) to yield fork-tender results. Once this soup is chilled, you’ll get a jiggly broth, too—evidence of the rich collagen content in the meat.