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Instant Pot Fall-Off-The-Bone Juicy Oxtail
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Instant Pot Oxtail

Oxtail stew, a traditional Caribbean dish, results in a very rich and tender when made in the Instant Pot. The Instant Pot really beats all other cooking methods when it is asked to make a tough, chewy, cut of meat into something fork-tender. With regular stovetop cooking, it can take hours of long, slow braising to achieve this.
Prep Time35 minutes
Cook Time55 minutes
Course: Dinner, Lunch, Main
Cuisine: American
Keyword: instant pot beef recipes, instant pot oxtail, instant pot recipes, instapot oxtail, pressure cooker oxtail, pressure cooker recipes
Calories: 657kcal
Author: Rose

Ingredients

  • 2 tablespoons flour
  • 2 lb oxtail
  • 1 onion
  • 1 carrot
  • 1 celery stalk
  • 1 cup leeks
  • 3 tablespoons oil
  • 3 garlic cloves
  • 2 rosemary sprigs
  • 2 thyme sprigs
  • 2 Bay Leaves
  • 2 Parsley sprigs
  • 2 tablespoons tomato paste
  • 1 cup red wine
  • 2 cups beef stock
  • 1 teaspoon paprika powder optional
  • 1 pinch cayenne pepper optional
  • 1 tablespoon cornstarch thickening

Instructions

  • Heat up Instant Pot using “Sauté More” function which is the high temp and standby until it says “HOT” (takes roughly 4-5 minutes). 
  • Add 1 tbsp olive oil in Instant Pot and Add in the oxtails, then brown each side for 5 minutes. ( You may need to do this in 2 batches)
  • Take out the oxtail
  • Add in sliced onions, celery, carrots, garlic and leeks and stir to mix.
  • Saute for 3 minutes.
  • Add in the tomato paste and mix in.
  • Add in the red wine and it will also help deglaze the bottom of the instant pot. Stir well.
  • Then add your bay leave, thyme rosemary, and parsley.
  • Pour the stock in Instant Pot season with salt, pepper, and  a little sugar ( say 1 tsp)
  • Now add back in the oxtails and then put on the lid and cook on high pressure for 45 min and 10 min natural pressure release.
  • Check the oxtail is fall off the bone ready and gently take them out (if not ready cook on high pressure again for another1 0 mins) and put them in a bowl.
  • Turn the instant pot again onto saute and start to reduce the liquid, which is going to make your gravy or sauce just taste so much better.
  • You can further thicken your sauce by mixing 1 table soon cornstarch and water together first so there are no lumps. Then stir into the gravy and boil for 2 minutes to cook out the cornstarch - so you do not taste it.
  • When you are happy with the consistency - strain it through a sieve - so you only have a beautiful rich-looking and tasting oxtail gravy left. It should look nice and shiny.
  • Now you are ready to start plating up - 
  • Enjoy your Fall-off-the-bone Juicy Instant Pot Oxtail

Notes

We serve the oxtail with mashed potato and a simple apple carrot salad.

Nutrition

Calories: 657kcal