Easy Instant Pot Oxtail Nilaga (Nilagang Baka)

5 from 1 vote

Easy Instant Pot Oxtail Nilaga (Nilagang Baka)

This Easy Instant Pot Oxtail Nilaga (nilagang baka) features fall-off-the-bone tender oxtail in a rich, clear broth with sweet camote, saba bananas, and vegetables. A cozy Filipino comfort soup that's ready in about an hour thanks to the pressure cooker.

Prep Time15

Cook Time1

Total Time1 15

Course: Main Course

Cuisine: Asian

Servings: people

Calories: 823kcal

Author: Rose Sioson

Equipment

1 Instant Pot

Ingredients

4 pounds Oxtail Beef
8 cups water
1 piece Sweet Onion
2 pieces medium Sweet Potatoes
2 pieces Saba Banana
½ head Napa Cabbage
8 pieces Green beans
2 Sweet corn on cob quartered
¼ cup Fish Sauce
1 tablespoon Black Pepper or Peppercorns

Instructions

Soak the oxtail. Place oxtail in a large bowl, cover with cold water, and soak for 30 minutes. Drain and rinse thoroughly.
4 pounds Oxtail Beef
Blanch the oxtail (recommended). Add oxtail to the Instant Pot with enough water to cover. Select "Sauté" and bring to a boil. Boil for 3-5 minutes, skimming the scum. Drain, rinse the oxtail and pot, and return oxtail to the clean pot.
Pressure cook. Add 8 cups fresh water to the pot. Close lid, set valve to "Sealing," and pressure cook on HIGH for 40 minutes.
8 cups water
Natural release. When done, let pressure release naturally for 10-15 minutes, then quick release remaining pressure.
Skim fat (optional). Open lid and skim fat from the surface for a cleaner broth.
Add vegetables. Select "Sauté" mode. Add onion, camote, saba bananas, corn, green beans, peppercorn. Season with fish sauce. Cook for 10-15 minutes until vegetables are tender.
1 piece Sweet Onion, 2 pieces medium Sweet Potatoes, 2 pieces Saba Banana, 8 pieces Green beans, 2 Sweet corn on cob, 1 tablespoon Black Pepper or Peppercorns, ¼ cup Fish Sauce
Add cabbage. Add Napa cabbage in the last 2-3 minutes. Cook until just wilted but still slightly crisp.
½ head Napa Cabbage
Season and serve. Taste and adjust with more fish sauce or salt. Serve hot with steamed rice and sawsawan.

Notes

For clearer broth: Don't skip the soaking and blanching steps. They remove impurities that cloud the soup.
Make ahead tip: Cook the oxtail a day ahead and refrigerate. The fat solidifies on top for easy removal, giving you a cleaner, healthier broth.
Natural release matters: Let the Instant Pot depressurize naturally for at least 10 minutes. Quick release can make the meat tough.

Nutrition