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With help of pressure cooker, Oxtail Soup (Hong Kong Style Borscht) can be prepared in much less time! This hearty and flavorful tomato-based soup is cooked with oxtail and stew beef, onion, celery, carrot, tomatoes, potatoes, and cabbage.

PRINT RECIPE ▶ http://bit.ly/PressureCookerOxtailSoup

Prep tim: 20 mins
Cook time: 1 hour 30 mins
Serves: 4

Ingredients

2 lb (900 g) oxtails
1 medium onion
2 celery stalks
2 carrots
¼ cabbage (160 g/5.4 oz)
2 steak tomatoes
2 Yukon gold potatoes
½ lb (227 g) stew beef
1 1/2 Tbsp extra virgin olive oil
Pinch kosher salt
Freshly ground black pepper
4 cups beef broth (1 L or 1 QT)
2 Tbsp tomato paste

Seasonings A
1 tsp paprika
1 Tbsp dried basil
2 bay leaves

Seasonings B
3 Tbsp brown sugar
2 Tbsp white wine vinegar
2 tsp kosher salt (for table salt, use half)
Freshly ground black pepper

Equipment you will need
6 QT pressure cooker (Instant Pot)

Instructions with step-by-step pics ▶ http://bit.ly/PressureCookerOxtailSoup

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RECIPE: http://seonkyounglongest.com/bun-rieu/

Bun Rieu

Ingredients
16 oz (1 lb) dried rice stick https://amzn.to/2MipRAK

For the Broth
4 to 5 lb pork riblets
8 qt (32 cups) cold water
1 cup dried shrimp http://amzn.to/2rpvJ3c
2 tsp salt
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2 cubes Bun Rieu seasoning, optional https://amzn.to/2Jy6Jg8
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For the Crab Mixture
16 oz (1lb) lump crab meat or 3 dungeness crabs, steamed then picked crab meat
1/2 lb shrimp, chopped until pasty
1/2 lb ground pork
2 of 7oz jared crab paste with soya bean oil, drain oil, set aside for later use
2 tsp oil from the jared crab paste
3 eggs
1/2 tsp black pepper

For the Sautéed Tomatoes & Fried Tofu
3 Tbsp remaining oil from the crab paste
6 to 7 garlic, chopped (approximately 2 Tbsp)
1 shallot, chopped (approximately 2 Tbsp)
2 large firm Rome tomatoes, cut each into 4 wedges
1 tsp salt
2 tsp sugar
1/2 tsp black pepper
8 oz fried tofu

For the Garnish & Sides
Beansprouts
Cilantro, chopped
Banana blossom, thinly sliced and place into a lime juice water
Water spinach
Green lettuce, sliced
Perilla leaves
Lime wedges
Fish sauce and Thai chili mixture, optional
Shrimp paste, optional

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In my husband’s words, “This is a dangerous meal. You don’t want to stop eating it even after you’re full.” I completely agree.

You can find this recipe in my new cookbook,
O M Gee Good! Instant Pot Meals, Plant-Based & Oil-Free

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Chicken soup in Instant Pot:

Two frozen boneless skinless chicken breasts
Four washed medium size diced potatoes (I did not peel you can if you want)
Three peeled carrots chopped into similar size as potatoes for even cooking time
Half a large onion diced
Four cups of water and chicken concentrate/bullion of your choice to equal 32 ounces – or if you have it use chicken stock
Salt and pepper to taste (flavors will intensify while under pressure)

Turn on InstantPot to Manual and set timer for 35-minutes. Let Instant Pot depressurize for 15-minutes then release pressure. Open when all pressure is released stir and enjoy.

This is by no means the only way to make Chicken soup – this is how I chose to make it today as an experiment. When I cook on the stove for up to three hours I use a different recipe.

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I have no idea what happened to the audio at the end!
One of my family’s favorite dinners because it’s DELICIOUS, Sausage and Peppers in the instant pot.
Recipe below:

1 pack of Italian sausage (I’m using mild but this recipe is delicious with sweet, mild, or hot!) ground or sliced
1 small onion – sliced
1 large clove of garlic- minced
2 medium bell peppers (red, yellow, or orange) sliced thin
1 TBSP butter or oil of your preference
1 can of diced tomatoes OR can of tomato paste
1 sprig of thyme or 1 tsp Italian seasoning
1 cup of rice
4 cups of water or chicken/veggie stock or broth
Pressure cook on RICE setting or manually on high pressure for 12 minutes. If you like LESS sauce (it has a stew like finish), put your pressure cooker on the sauté mode to evaporate some more liquid
Salt and pepper to taste
I think there is enough salt in the sausage personally 🙂
We like ours with red pepper flakes
Enjoy!

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