Step 1

Add all the ingredients to the pressure cooker (or Instant Pot) except the potato, carrot, and cabbage. Try to arrange the oxtails in a single layer so they cook evenly. If you’re concerned about scorching, especially if you’re using a stovetop pressure cooker, layer the onions on the bottom before adding the oxtails.

Step 2

Seal the lid and be sure to close the valve.

Step 3

If you’re using a pressure cooker, heat over medium heat until pressure is added. Then turn to medium-low heat and cook for 45 minutes.

Step 4

If you’re using an Instant Pot, select high pressure and set the timer to 45 minutes.

Step 5

Once it’s done cooking, let rest for 10 minutes. Then use the quick release method to release the pressure. (*Footnote 2)

Step 6

Use a ladle to skim and discard the oil floating on top. If you plan to store the soup for later, I highly recommend you fridge (or freeze) the soup at this point. It’s so much easier to skim the oil completely once the soup is chilled because the oil will clot into a white layer, separate from the soup. You can boil the veggies when you reheat the soup in a pot, so the veggies will be freshly cooked.

Step 7

(Optional) Remove the oxtails from the soup and place them onto a big plate. Use a pair of tongs and a fork to remove the meat from the bones. I usually do this step if I’m serving guests but skip it if I’m cooking for myself.

Step 8

Add the potato and carrot to the pot. For the pressure cooker, turn to medium heat. For the Instant Pot, turn on the Saute function. Let boil for 10 minutes.

Step 9

Add the cabbage and cook for another 5 minutes, or until all the vegetables turn tender. Turn off heat.

Step 10

(Optional) Return the oxtail meat to the pot if you removed it from the bones previously.

Step 11

Serve the soup hot with steamed rice or bread as a main dish.