Name: Instant Pot Oxtail
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 3 ½ - 4 lbs oxtails; 1 cup red wine (Merlot, Pinot Noir, or Cabernet Sauvignon ); 1 cup unsalted or low-sodium beef broth/stock; 2 tbsp extra virgin olive oil; 2 tbsp Worcestershire sauce; 2 tbsp tomato paste; 2 tsp salt; 1 tsp black pepper; 5 garlic cloves (minced); 4 large carrots (peeled & cut into 1"); 1 sweet onion (chopped); 4 fresh thyme sprig; 3 bay leaves; 2 tbsp cornstarch; 2 tbsp water

Jump to Recipe Jump to Video Print Recipe

Instant Pot Oxtail is perfectly tender and delicious for a comforting meal at home. Serve with rice or on a bed of fresh mashed potatoes for a complete balanced meal. Oxtail is a traditional feature in many Asian recipes and is full of fatty delicious juicy meat that create a succulent broth you won’t soon forget. Full of flavor, textures and at a budget price, this is perfect normal meal planning. This meal keeps great in the refrigerator and heats up with little effort to have a ready to go meal almost anytime of the week. My family loves the juices that permeate the meat and once you try it you will too.

Watch the video and follow the instructions below to have this succulent meal ready to go today. Like and share this or any of my recipes you find interesting from my growing catalogue of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Best served fresh. This meal is comforting and rewarding and can be featured in a multitude of applications. I enjoy in a nice broth, with rice or even mashed potatotes. Thanks for visiting and see you again soon.

Please follow Facebook, Instagram, Twitter , Pinterest, or subscribe to my YouTube channel.

Clean and pat the oxtails dry.

Season both sides with salt and pepper.

Set cooker to saute-high and add olive oil. Place half of the oxtails in the cooker.

Cook/sear all sides for 3-5 minutes per-side or until brown. Remove the oxtail and set aside. Repeat this step with the other half of beef. Add oil if needed.

Add onion, garlic and cook for ~60 seconds or until fragrant.

Add tomato paste and stir for a few seconds.

Return seared oxtails into the cooker. Place bay leaves & thyme on top.

Then add carrots, beef broth, red wine, Worcestershire sauce and mix.

Place the lid on. Pressure cook on high for 45 minutes, followed by a natural release (approx. 30-45 minutes). Follow the manufacture instructions for releasing the pressure. Remove the lid. Discard the bay leaves & thyme. Scoop out and discard grease. Transfer oxtails & carrots to a bowl/plate. Cover with saran wrap until ready to serve.

In a small bowl: combine cornstarch with cold water. Stir until the cornstarch has fully dissolved. Set cooker back to saute-high. Pour the cornstarch mixture into the liquid. Gently stir the stew with a ladle. Simmer until the liquid reduces to your liking. Season with salt & pepper to taste.

Serve with mashed potatoes, polenta, rice, noodles, salad or bread. Enjoy!

Recent Posts

Texas Roadhouse BBQ Pulled Pork (copycat)

Slow Cooker Roast Beef Po’Boy with Gravy

Be sure to follow me on Facebook, Instagram, Twitter, Pinterest, YouTube or subscribe to the blog for emails and receive free EatFoodlicious recipes daily.

Share on social media

Instant Pot Oxtail

Delicious Instant Pot Oxtail that is quick and easy while maintaining full texture and natural flavor of this bovine selection.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15

Cook Time 45

Total Time 1

Course Main Course

Cuisine American, Asian, Jamaican

Servings

Calories

Equipment

Pressure Cooker

Ingredients

3 ½ – 4 lbs oxtails
1 cup red wine Merlot, Pinot Noir, or Cabernet Sauvignon
1 cup unsalted or low-sodium beef broth/stock
2 tbsp extra virgin olive oil
2 tbsp Worcestershire sauce
2 tbsp tomato paste
2 tsp salt
1 tsp black pepper
5 garlic cloves minced
4 large carrots peeled & cut into 1"
1 sweet onion chopped
4 fresh thyme sprig
3 bay leaves

Cornstarch Mixture

2 tbsp cornstarch
2 tbsp water

Instructions

Clean and pat the oxtails dry. Season both sides with salt and pepper. Set cooker to saute-high and add olive oil. Place half of the oxtails in the cooker. Cook/sear all sides for 3-5 minutes per-side or until brown. Remove the oxtail and set aside. Repeat this step with the other half of beef. Add oil if needed.
Add onion, garlic and cook for ~60 seconds or until fragrant. Add tomato paste and stir for a few seconds. Add beef broth, red wine, Worcestershire sauce and mix. Return seared oxtails into the cooker. Then add carrots, bay leaves & thyme on top.
Place the lid on. Pressure cook on high for 45 minutes, followed by a natural release (approx. 30-45 minutes). Follow the manufacture instructions for releasing the pressure.
Remove the lid. Discard the bay leaves & thyme. Scoop out and discard grease. Transfer oxtails & carrots to a bowl/plate. Cover with saran wrap until ready to serve.
In a small bowl: combine cornstarch with cold water. Stir until the cornstarch has fully dissolved. Set cooker back to saute-high. Pour the cornstarch mixture into the liquid. Gently stir the stew with a ladle. Simmer until the liquid reduces to your liking. Season with salt & pepper to taste.