Instant Pot Oxtail and Split Pea Soup (Edit recipe)

Oxtail and split pea soup is a crowd favorite. You just cannot go wrong with tender oxtails with root vegetables in a split pea broth.

15 minutes

1 minute

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	597
Fat:	22 g
Carbohydrates:	44 g
Protein:	53 g
Cholesterol:	160 g
Sodium:	903 mg
Fiber:	4 g
Sugars:	4 g
Calculated per serving.

by Althea Brown

View original recipe

Serves: 6

Ingredients

2 lb Oxtail
1 cup Split Peas (dried)
1 whole Yellow Onion, chopped
6 cloves Garlic, chopped
1 sprig fresh Thyme
1.5 tsp Salt
1 lb Yuca (Cassava), Peeled
1 whole Sweet Potato, Peeled and quartered
2 whole Plantain, Yellow, peeled and quartered
1 bunch Spinach
2 whole Wiri Wiri Peppers, (optional)
6 cups Water

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Trim as much fat from the oxtail as possible then add the oxtail, split peas, salt, the diced onions, garlic, thyme and 6 cups of water to the instant pot.
Seal up the instant pot and pressure cook on high for 45 minutes.
Once the pressure cooking cycle completes, release the pressure with the rapid release function, then skim as much fat from the broth as possible.
Next add the cassava and seal up the instant pot.
Continue to pressure cook for another 5 minutes, then rapid release the pressure.
Add the remaining ingredients to the instant pot. Set the instant pot to saute and continue to cook, stirring often to avoid burning. Cook until all of the root vegetables are fork tender (about 10 minutes). Mix together well and sever hot.