This Hawaiian Oxtail Soup is a flavorful dish made with oxtails, dried orange peel, star anise, ginger, and various vegetables, all cooked in a pressure cooker for a rich and hearty flavor. Perfect for nourishing comfort food!
1: To make the dried orange peel strips, peel long strips from the orange and bake them in the oven at 200 degrees Fahrenheit or 93 degrees Celsius for 30 minutes.
2: In the instant pressure cooker, place the oxtails in the pot and cover them with enough water to cover them. Put on sauté mode and once boiling, parboil them for 20 minutes. Once finished, dump the water and rinse the oxtails under running water - removing any debris or scum. Wash the pressure cooker pot to remove the scum as well.
3: Place the oxtails back in the pot and the pressure cooker. Add in the orange peels, star anise, bay leaves, pepper corns, ginger, carrots, onion, fish sauce, Hawaiian salt, and chicken broth. Add more chicken broth to max pressure line if you want extra broth. Set the pressure cooker to high for 45 minutes.
4: Once finished, do a manual release. Bring the soup back to a simmer and add in the mustard greens for 10 minutes or until tender.
5: Garnish with cilantro and green onions. Enjoy with rice and ginger and shoyu.
