This hearty, winter-friendly chunky slow cooker oxtail soup is a family favorite.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 5 mins |
| Servings: | 6 |
Ingredients
- 2 tablespoons olive oil
- 4 bone-in, skin-on chicken thighs
- salt to taste
- 6 ounces smoked sausage, diced
- 1 medium sweet onion (such as Vidalia), diced
- 1 red bell pepper, chopped
- 3 cloves garlic, minced
- 1 ½ cups medium-grain white rice
- 1 ½ teaspoons smoked paprika
- 1 ½ teaspoons ground turmeric
- 1 pinch cayenne pepper
- 1 pinch saffron (Optional)
- ¼ cup dry sherry
- 2 ¾ cups chicken broth
- 1 (10 ounce) can diced tomatoes
- ½ cup frozen peas
Instructions
- Turn on a multi-functional pressure cooker (such as Instant Pot) and select Sauté function. Add olive oil to the pot and heat for 1 to 2 minutes.
- Season chicken thighs with salt. Place chicken, skin-side down, in the hot oil. Cook until skin is golden, 4 to 6 minutes. Slide a spatula underneath several times to prevent skin from sticking to the pot. Turn and cook until other side is lightly browned, 2 to 3 minutes. Remove chicken thighs to a plate.
- Add sausage, onion, and bell pepper to the pot. Sauté until onion is softened, about 3 minutes. Stir in garlic and cook until fragrant, about 1 minute. Add rice, paprika, turmeric, cayenne, and saffron. Stir constantly until spices are aromatic and rice becomes translucent and shiny.
- Pour in sherry and cook until absorbed, about 1 minute. Pour in chicken broth and use a wooden spoon to scrape any browned bits off the bottom of the pot. Turn off Sauté setting and place chicken thighs over rice. Turn the pressure regulator to the sealing position; select Manual and set cooking time for 12 minutes at high pressure. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method for 10 minutes according to manufacturer’s instructions. Turn the pressure regulator to ‘venting’ and release remaining pressure. Remove the lid, transfer chicken thighs to a clean plate, and pour in tomatoes and peas. Mix well.
- Switch to Sauté mode and cook until liquid is mostly evaporated, 3 to 5 minutes. Top each serving of rice with a chicken thigh.
Nutrition Facts
| Calories | 494 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 65 mg |
| Dietary Fiber | 3 g |
| Protein | 24 g |
| Saturated Fat | 6 g |
| Sodium | 1174 mg |
| Sugars | 5 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I used wine instead of sherry and basmati rice. So easy to make with pressure cooker and tasted delicious
Absolutely delicious as written. I used Pinot Grigio instead of sherry since I didn’t have any on hand. Depth of flavor was very good considering how few ingredients were used. No leftovers and I was asked to put it in the regular rotation.
I thought I got it wrong. The changes I made was I didn’t add the sherry because my family doesn’t consume alcohol, I used a regular pressure cooker since I don’t have an Instant Pot. The bottom was a little burned but…oh well. In the end my family was fighting for the leftovers.
Excellent flavor! Tastes rich and satisfying. Easy to make , good meal for packing up and taking to a friend. The only changes I made were using boneless, skinless thighs, then when the meat gets tender in the pressure cooker, it’s easy to stir in, not worrying about the bones. I tried it twice , comparing cooking the chicken on the stove in a non stick pan, and cooking it in the instant pot as directed. I felt that the chicken cooked on the stove had a better flavor, and I was able to get it more brown and then added some of the cooking juices to the rice. I also left out the saffron, since I didn’t have any, and added a little more turmeric, tasted wonderful even without the saffron.
Absolutely delicious and balanced recipe! I will be making this again!
It was AMAZING! Next time I will use shrimp and just add it to the end. Very flavorful. I left out the cayenne pepper and used pepper flakes instead. My husband loved it also. Will definitely make this again!