Peach Salad
Oxtail and Bean Soup
| By : |
Graduated and titled cook with more than 10 years in the field.
| Servings |
5 Portions
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Ingredients
- 8 oz canary beans 250 g
- ½ carrot peeled
- 2 bay leaves
- 6 cups Water 1½ L
- 2 tbsp oil
- 1 lb oxtail ½ kg
- ⅓ lb pancetta or bacon 150 g, pork belly
- Salt and oregano to taste
- 2 tomatoes + 1 pepper blended
- 1 ear corn sliced
- 2 potatoes cut into medium-sized chunks
- ½ lb squash cut into medium-sized chunks, 250 g
- 3 oz spaghetti 90 g
Ingredients
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Instructions
- Soak the beans, preferably overnight. The next day, drain and rinse.
- Place the stainless steel inner pot inside the Instant Pot. Add beans, water, carrot, and bay leaves.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Bean/Chili and set time to 20 Minutes .
- When the time is up, release the steam (by turning the handle). Once all the pressure has been released, open the lid. Remove the beans, set aside, and set aside the cooking water.
- In the same pot, press Saute and set time to 7 Minutes. Add the oil, wait 1 minute for it to heat, and add the oxtail and pork. Stir and add the salt and oregano. Stir for 2 minutes and add the liquified tomato and pepper blend Stir until the 7 minutes are up.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Pressure Cook and set time to 10 Minutes.
- When the time is up, release the steam (by turning the handle). Once all the pressure has been released, open the lid. Add the beans and the water they were cooked in, and the corn.
- Close and lock the Instant Pot® lid. Make sure the steam release handle is turned to Sealing. Press Soup/Broth and set time to 10 Minutes.
- When the time is up, release the steam (by turning the handle). Once all the pressure has been released, open the lid. Add the potatoes, squash, and noodles.
- Press Soup/Broth and set time to 7 Minutes. Cook uncovered. Check for salt and stir every 2 minutes until the 7 minutes are up. Serve.
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