Instant Pot Oxtail Soup

4.60 from 5 votes
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If you’re looking for something a little different to try for dinner tonight, why not try this great Oxtail Soup? A common staple on the farm, this soup is hearty and filling for a post-work meal. Prefer to use a slow cooker? Here’s how to make slow cooker Oxtail Soup.

What is Oxtail?

Oxtail is exactly what it sounds like, cow tail. It does not, however, come exclusively from an ox. Both genders are perfectly viable. You can find it for relatively cheap at your local butcher and if you are looking for something a little heartier than your average soup, it’s a good option.

The Best Pressure Cookers

Instant Pot – 6 Quart (what we use)

Instant Pot – 8 Quart

Ninja Foodi XL – 8 Quart

This is what Oxtail looks like prior to cooking:

How to Make Oxtail Soup in the Instant Pot

To prepare this is pretty simple, you are first going to toss the oxtail in a combination of flour, salt and pepper to coat it thoroughly. While you don’t normally flour meat for a soup, Oxtail is very fatty so we recommend doing so to cut down on the grease otherwise it will take over the soup.

Once done, turn your Instant Pot to the sauté function, add a little oil to the bottom of the pot and fry the oxtail until it’s well browned.

Once this is done, drain off that excess fat from the bottom of the Instant Pot and add in the rest of the ingredients. Cook according to the instructions in the recipe card.

The Best Instant Pot

Instant Pot Pro 10-in-1 Pressure Cooker, 6 Quart

Love soups? Try our Slow Cooker Macaroni Hamburger Soup Recipe or Crockpot Polish Sausage, Cabbage and Potato Soup.

Happy Cooking!

The Fast & Slow Team

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Slow Cooker / Instant Pot Oxtail Soup

Make this delicious oxtail soup in the slow cooker or the Instant Pot! A classic old-fashioned soup that is warm and comforting.
4.60 from 5 votes
Prep Time
25 minutes
Total Time
45 minutes
Instant Pot
Fast & Slow Cooking



  • 2 pounds of oxtail cut into pieces by the butcher
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup flour
  • 1 tablespoon olive oil

Soup Ingredients

  • 1 medium onion diced
  • 3-4 carrots washed and cut into 1 inch chunks
  • 3 large russet potatoes cubed
  • one 7 ounce package white mushrooms sliced
  • 2-3 tablespoons minced garlic
  • 1/3 cup red wine
  • 6 cups beef broth
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 tablespoons tomato paste
  • 1/3 cup pearl barley
  • fresh parsley to garnish if desired


  • Whisk together the flour, salt and pepper. Toss the pieces of oxtail in the mixture until coated. Shake off the excess.
  • In the bottom of your Instant Pot, heat the oil using the saute button. Add in the oxtail and cook until browned. Once done, drain the fat and oil from the bottom.
  • Add in the rest of the ingredients and then stir until combined. Use the soup button and cook for 45 minutes. Let the pot naturally release for 20 minutes while you prep anything else you need to serve. Stir and serve.

Recipe Notes

  • This is thicker, and you can make it into a stew by adding more barley.
  • Oxtail is VERY fatty. You have to enjoy a fatty type of meat if you are going to enjoy this soup! Try browning it a lot to get rid of some of the fat.

Nutrition Information

Calories: 506kcal, Carbohydrates: 43g, Protein: 42g, Fat: 18g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Cholesterol: 125mg, Sodium: 1092mg, Potassium: 863mg, Fiber: 4g, Sugar: 3g, Vitamin A: 3894IU, Vitamin C: 12mg, Calcium: 75mg, Iron: 7mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

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Fast & Slow Cooking

We love using our appliances to make simple & easy home cooked meals that are perfect for busy families. Nothing beats a delicious hot meal at the end of the day with your loved ones - and we're here to help you with that!

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  1. Barb says

    3 stars
    This was an excellent base recipe to start from, but now that I’ve made it I would make some twerks. I’d start off with 30 minutes at pressure and check to see if I should cook it any longer, since 45 left the veggies mushier than I like. That, and I’m going to have to find low-sodium beef broth because it was just too salty for my tastes. With those changes this would be a 5-star recipe! I made this last night and chilled the pot, I know it will be better today once I skim the solid fat off the top.

  2. Ann R says

    5 stars
    Great recipe! I added a small bag of frozen mixed veggies (in lieu of the potatoes) towards the end of cooking time. The barley has enough starch/carbs to fill you…so I cut out using potatoes.

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