Omnivore's Cookbook · by Maggie Zhu★ 4.8 (20)
Pressure Cooker Oxtail Soup (An Instant Pot Recipe)
NUTRITION · PER SERVING65M COOK
CAL 51%·PRO 100%
CARBS 25G10% OF CAL
4G FIBER11G SUGAR10G OTHER
FAT 58G52% OF CAL
24G SAT35G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Tender oxtail and vegetables in a rich, aromatic broth made in a pressure cooker with minimal prep. A hearty, soul-warming Chinese soup.
mainchinesesoupbeef🥘 pressure cookerdairy freegluten free
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Nutrition & ingredients
Ingredients
serves 4- 3 lbs (1.4 kg) oxtails (, separated at the joints)
- 4 cups vegetable stock ((or beef stock) (*Footnote 1))
- 1/2 onion (, coarsely chopped)
- 1/2 thumb ginger (, sliced)
- 1 can (14-oz / 400-g) tomatoes (, diced)
- 2 tablespoons tomato paste
- 2 bay leaves
- 2 teaspoons sugar
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon coarse black pepper
- 1 russet potato (, chopped)
- 2 carrots (, chopped)
- 2 cups cabbage (, chopped)
At a glance
PER SERVING · TIME 65M
CAL 51%·PRO 100%
CARBS 25G10% OF CAL
4G FIBER11G SUGAR10G OTHER
FAT 58G52% OF CAL
24G SAT35G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 1h
- Sodium
- 2353mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1591mg
- Calcium
- 118mg
- Iron
- 9mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 2353MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.