INSTANT POT HAWAIIAN STYLE OXTAIL SOUP

 INSTANT POT HAWAIIAN STYLE OXTAIL SOUP (Insatiably Epicurious)

Special equipment: 8qt Instant Pot, large tea ball, cheesecloth (For 6 quart: fill up to the max line but don’t go over. No need to change amounts for ingredients)

Ingredients:

4lbs large oxtails

2lbs bok choy, rough chopped 

1 medium onion

1 garlic bulb

2-3” knob of ginger

1” piece rock sugar

1/3 - 1/2 cup fish sauce (MegaChef, Red Boat, or 3 Crabs)

Directions:

1. Place onion, garlic, and ginger (whole and unpeeled) into tea ball. Place into Instant Pot.

2. Place rock sugar and oxtail into IP and fill with water up to the 12 cup line.

3. Set on Manual for High Pressure for 42min, then 10min Natural Pressure Release. 

4. Remove oxtails and rinse off scum. Set aside.

5. Strain broth thru cheesecloth from IP.  Skim off any scum and excess oil. There will be over a cup of oil; this is normal.

6. Add broth and oxtails back into IP and set on Sauté mode. 

7. Wait until the broth begins to simmer and add 1/3 cup fish sauce. Stir and taste. Add more fish sauce if necessary. Be careful not to over season. Like many stews, it needs time for the flavors to soak in, so will usually taste much richer the next day.

8. Add bok choy and simmer for 3min. Garnish with minced ginger if desired. Serve with steamed rice.