Instant Pot Beef Oxtail Soup with White Beans, Tomatoes, and Aleppo Pepper

Step 1

Try to buy oxtails that are approximately 2 inches thick and 2 to 4 inches in diameter. If using frozen oxtails, be sure to thaw them completely before using. If you can't find Aleppo pepper, you can substitute 1 tablespoon paprika and 2 teaspoons finely chopped red pepper flakes. If you can't find preserved lemons, you can substitute lemon zest or use our Quick Preserved Lemon .

Step 2

Pat oxtails dry with paper towels and sprinkle with salt. Using highest sauté function, heat oil in Instant Pot for 5 minutes (or until just smoking). Brown half of oxtails, 4 to 6 minutes per side; transfer to plate. Set aside remaining uncooked oxtails.

Step 3

Add onion and carrots to fat left in pot and cook, using highest sauté function, until softened, about 5 minutes. Stir in Aleppo pepper, garlic, tomato paste, oregano, cinnamon, and cumin and cook until fragrant, about 30 seconds. Stir in water, scraping up any browned bits, then stir in tomatoes. Nestle remaining uncooked oxtails into pot along with browned oxtails and add any accumulated juices.

Step 4

Lock lid in place and close pressure release valve. Select high pressure cook function and cook for 45 minutes. Turn off Instant Pot and quick-release pressure. Carefully remove lid, allowing steam to escape away from you.

Step 5

Transfer oxtails to cutting board, let cool slightly, then shred into bite-size pieces using 2 forks; discard bones and excess fat. Strain broth through fine-mesh strainer into large container; return solids to now-empty pot. Using wide, shallow spoon, skim excess fat from surface of liquid; return to pot.

Step 6

Stir shredded oxtails and any accumulated juices and beans into pot. Using highest sauté function, cook until soup is heated through, about 5 minutes. Stir in vinegar and parsley and season with salt and pepper to taste. Serve, passing preserved lemon separately.