This fall off the bone Pressure Cooker Filipino Oxtail Soup recipe will surely please your family. A delicious soup broth with tender juicy Oxtail meat.
Pressure Cooker Filipino Oxtail Soup
Let’s start from the beginning about how I was inspired to create this recipe. Or to put it correctly, who inspired me to create this fall off the bone Filipino Oxtail Soup Recipe. My father was born and raised in the Philippines where he grew up eating this soup with his family.
Don’t worry though, I have tried and tested this recipe and I received two thumbs up from my father. When it comes to making my Filipino dishes I always have to have the seal of approval from my father and stepmom.
Cooking The Instant Pot Filipino Oxtail Soup
I have my own reference to how these dishes are supposed to taste, from when I tasted them myself back in 2004. I spent my summer in the Philippines and loved every moment of it in my home country.
Although this recipe is the same as my father’s recipe he was shocked to find out I made it in 45 minutes flat in my instant pot. This dish is a 2-3 hour simmer dish that is rarely made due to the fact it takes so long.
Now that we have found a way to make it in under an hour I can see us making this very often for our big family dinners.
Try My Other Pressure Cooker/ Instant Pot Recipes
Bring the restaurant home with my Pressure Cooker Copycat Olive Garden Chicken Gnocchi Soup. Better than the restaurant, make this deliciously easy creamy soup recipe goes perfectly with a fresh-baked breadstick.
Try this one-pot Pressure Cooker Chicken Florentine recipe for your next family meal. It’s an easy recipe that you can enjoy with a slice of freshly baked garlic bread on a busy weeknight.
Try my stress-free Pressure Cooker Filipino Leche Flan Recipe. This Filipino version is made with eggs and milk for a custard-like texture, giving you a thick and smooth Leche flan that comes topped with homemade caramel sauce.
Do you love curry? My Pressure Cooker Indian Butter Chicken is a buttery chicken that is smothered in a creamy tomato-based sauce. This crowd-pleasing dish will have your home smelling like your favorite Indian Restaurant.
- 2-3 lbs Oxtails, 1-2 inch slices
- 5 cloves Garlic, peeled and left whole
- 1 large Onion, sliced
- 2 inch fresh Ginger, peeled and sliced
- 4 small Potatoes, quartered
- 1 Bok Choy, cut into serving pieces
- 3 Tablespoons Patis, fish sauce
- 1 teaspoon Peppercorns or ground pepper
- 1 Thick Sliced Red Peppers
- optional Add other vegetables of your choice ex. carrots, celery, or other favorite vegetables.
- Salt, to taste
- 3 cups of Beef Broth
- 1 Tablespoon Oil
- Turn pot on Saute or hit the Chicken/Meat Button, Heat up oil and saute the garlic, onions and ginger and stir fry for a few minutes until fragrant. Add the ox tails and sear them until brown on all sides.
- Add the red peppers, fish sauce and potatoes (plus any other vegetables of choice) and stir.
- Add the beef broth and set on manual for 45 Minutes OR click your chicken/meat button adjust to HIGH and manually adjust time to 45 minutes.
- Quick release and then check for tenderness of the oxtails. Once the meat is tender, adjust the seasoning, adding more salt if necessary.
- Turn on saute OR press the chicken/meat button again. Add the Bok Choy and let it cook only until it turns bright green and wilted but still has plenty of crispness. Do not overcook.
- Turn off the heat, and serve.