Britany Statt

Cook time:
1 Rating
Feel like trying something new? Test out this oxtail soup! This dish is popular in China, Indonesia, and Korea, and once you try it, you'll see why!


  • 3 lbs. oxtail
  • 4 tomatoes
  • 1 onion, chopped
  • 3 green onions, whole
  • 15 g ginger
  • 1 tbs salt
  • 3 tbs cooking wine (sherry)
  • 14 oz. tomato paste
  • 2 bay leaves
  • vegetable oil
  • 2 potatoes, diced
  • water
  • 5 peppercorns


  1. Boil oxtail, 5 grams of fresh ginger, and sherry for about 5 minutes.
  2. In the inner pot, add water until it reaches the halfway point (a little more is okay), and transfer the oxtail into the inner pot.
  3. Add 5 peppercorns, 2 bay leaves, 10 grams of fresh ginger, and 3 green onions to the inner pot.
  4. Lock the lid in place and select the meat/stew preset.
  5. Time to make tomato sauce! Take out your blender for this part.
  6. Add 1 whole tomato and 14 oz. of tomato paste into a blender.
  7. Blend on medium until smooth.
  8. Now on a stove top, saute chopped onion until soft and slightly brown. Once they are brown, transfer onion to a bowl.
  9. On the same pan, saute 3 chopped tomatoes on high until soft. Be careful to not burn the tomatoes!
  10. Add tomato sauce and saute for 2-3 more minutes.
  11. Back to the pressure cooker, use the quick release button to release pressure.
  12. Add cooked tomatoes and sauce, cooked onion, potatoes, and salt. Close the lid.
  13. Select "veggies" preset. Once the preset is done, you are ready to eat!
  14. Pour and enjoy!