Recipes

Instant Pot Oxtail

Super easy to make fall-off-the-bone tender & juicy Instant Pot Oxtail! Fall in love with the buttery rich beefy flavors paired with the satisfying gelatin-rich & tender pressure cooker oxtails. Comforting & delicious!

Servings: 3
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes

Ingredients

  • 750g oxtails
  • 1 (250g) large onion, sliced
  • 1 (466g) large russet potato, quartered
  • 3 (296g) medium carrots, cut in 1 ½ inch (4cm) chunks
  • 3 (30g) garlic cloves, roughly chopped
  • ¼ cup (63ml) balsamic vinegar
  • 1.5 tablespoon (22.5ml) regular soy sauce
  • 1 tablespoon (15ml) olive oil
  • 3 tablespoons (49g) tomato paste
  • 2 (0.3g) bay leaves
  • A pinch dried oregano
  • A pinch dried thyme
  • 200ml unsalted chicken stock or high quality beef stock

Notes

  • Ensure to brown the oxtails properly to enhance flavor.
  • Let the oxtails sit in the sauce for 10-15 minutes before serving for better flavor.
  • Add mirin to the sauce for wine replacement.

Instructions

  1. Brown the oxtails in the Instant Pot using the “Sauté More” function. Heat until it displays “HOT,” then add olive oil. Season the oxtails with salt and pepper, and brown each side for 5 minutes.

  2. Sauté the sliced onions for 2 minutes, then add tomato paste, bay leaves, oregano, and thyme. Cook for 3 minutes, followed by garlic for another minute.

  3. Deglaze the pot with unsalted stock, scrubbing the flavorful brown bits off the bottom.

  4. Add balsamic vinegar, soy sauce, and fish sauce. Place the browned oxtails in the pot, ensuring partial submersion. Layer carrots and potatoes on top.

  5. Close the lid, set the Venting Knob to Sealing Position, and pressure cook at High Pressure for 40 minutes with a Natural Release of 20 minutes. After 20 minutes, release any remaining pressure.

  6. Remove the oxtails and half the carrots. Simmer the sauce, breaking down the potatoes and remaining carrots to thicken it. Season with salt and pepper to taste.

  7. Return the oxtails to the sauce and let them sit for 10-15 minutes before serving. Serve immediately or the next day for enhanced flavor.