INSTANT POT OXTAIL SOUP ENJOY DAN:

                  INSTANT POT OXTAIL SOUP by CHEF DAN:

Serves 4

INGREDIENTS:

3-4 pounds oxtails

8 cremini mushrooms, halved

1-inch fresh ginger, slice into disks, and smashed

4-whole star anise

1-cinnamon stick

Peel of 1/2-orange, white part removed

1-teaspoon whole black peppercorns

4-cups beef broth

2-teaspoon fish sauce

3-springs fresh rosemary, 2-springs cilantro, & 2 springs thyme, bundled

GARNISHES:

1-pound kale, chopped, stems removed

Lime wedges

Red pepper flakes

Scallions, chopped

Cilantro, chopped

DIRECTIONS: (PREHEAT OVEN TO 400 F)

1.    Place the oxtails on a rimmed baking sheet & roast for 45 minutes.

2.   Turning after 30 minutes.

3.   Remove the roasted oxtails from the oven & place them in the I.P.

4.   Add mushrooms & next 6 ingredients + broth.

5.   Add about 4 cups of water

6.   Place the lid on the I.P. closing pressure value.

7.   Press SOUP mode and cook on high pressure for 90 minutes.

8.   Once done allow to stay WARM for 10 minutes then depressurize.

9.   Pour the soup through a strainer into a pot collecting the oxtails & liquid.

10  Divide the oxtails into 4 soup bowl, add liquid & discard remaining ingredients.

11  Garnish with your favorite ingredients.

ENJOY DAN:                                                 SHARE LIFE LOVE AND FOOD!!