Melt in your mouth instant pot oxtail stew is made in a fraction of the time it would take with other methods. This recipe combines perfectly cooked oxtail in a savory sauce with tender potatoes and carrots.
Why this recipe works
There’s something inherently comforting about a hearty bowl of oxtail stew. This instant pot oxtail recipe is fall-off-the-bone tender with flavorful potatoes and carrots that are smothered in a rich sauce. Plus, it’s really easy to prepare!
Oxtail is rich in flavor and becomes incredibly tender when cooked correctly. They are a tough cut of beef, similar to beef shanks, that are typically cooked low and slow for the best results. However, pressure cooking allows the meat to become tender in a fraction of the time it would take with traditional cooking methods, while still retaining all the savory goodness.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
OXTAIL – Choose oxtails that are well-marbled without any discoloration. You will need 2 pounds of oxtail for this recipe.
VEGGIES – Potatoes and carrots are classic when it comes to oxtail stew. Feel free to add celery to the mix. Yukon gold potatoes or russet potatoes will both work nicely here.
How to Make Instant Pot Oxtail
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Peel carrots and cut into large chunks. Cut potatoes into halves (and quarters for larger potatoes). Cut onions into chunks.
- In a small mixing bowl combine garlic salt, black pepper, and half of the olive oil. Stir to combine.
- Place oxtails into a large mixing bowl. Pour the olive oil mixture over the meat and using gloved hands, toss the meat to coat.
- Turn Instant Pot to the saute function and add the remaining olive oil to the pot. Brown oxtails on both sides then remove to a plate.
- To the Instant Pot, add onion and saute for 2-3 minutes until tender.
- Add garlic, tomato paste, liquid smoke, soy sauce, balsamic vinegar, beef bouillon base, and water. Stir to combine then add oxtails back in, making sure they are submerged.
CHEF’S TIP – We use a beef bouillon base and reconstitute it with water. If you prefer you can use 11/2 cups of beef broth or stock in place of the base and water.
- Add carrots and potatoes.
- Close the lid and turn the vent to the closed position. Cook on high pressure for 40 minutes with a natural release.
- Remove the bones from the oxtail before serving.
Frequently Asked Questions & Expert Tips
If you would like a thicker sauce, use a slotted spoon to remove the meat and vegetables. Turn the Instant Pot to the saute function and make a slurry with 1 tablespoon of cornstarch and 1/4 cup of water. Next, add the slurry to the pot and cook until it thickens to your liking.
Store any cooled leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat oxtail in the microwave or on the stovetop over medium-low heat until warmed through.
Yes, you can definitely freeze this stew. Transfer the cooled stew to a large freezer-safe bag or air-tight container. Make sure to leave some room at the top of the container or bag to allow for expansion. Freeze oxtail stew for up to 2 months.
Serving Suggestions
Serve instant pot oxtail stew over a bed of rice, mashed potatoes, or egg noodles to soak up the sauce. Pair with crusty bread for dunking along with a crisp dinner salad on the side.
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Instant Pot Oxtail
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- 1 Tablespoon garlic salt
- 2 teaspoons black pepper
- 3 Tablespoons olive oil divided
- 2 pounds oxtails
- 1 cup onion coarsely chopped
- 1 Tablespoon minced garlic
- 1 Tablespoon tomato paste
- 2 Tablespoons liquid smoke
- 3 Tablespoons soy sauce
- ¼ cup balsamic vinegar
- 1 Tablespoon beef bouillon base
- 1 ½ cups water
- 2 cups baby Yukon gold potatoes
- 1 cup carrots chopped large
Things You’ll Need
Before You Begin
- Choose oxtails that are well-marbled without any discoloration. You will need 2 pounds of oxtail for this recipe.
- Yukon gold potatoes or russet potatoes will both work nicely here.
Instructions
- Peel carrots and cut into large chunks. Cut potatoes into halves (and quarters for larger potatoes). Cut onions into chunks.
- In a small mixing bowl combine garlic salt, black pepper, and half of the olive oil. Stir to combine.
- Place oxtails into a large mixing bowl. Pour the olive oil mixture over the meat and using gloved hands, toss meat to coat.
- Turn Instant Pot to the saute function and add remaining olive oil to the pot. Brown oxtails on both sides then remove to a plate.
- To the Instant Pot, add onion and saute for 2-3 minutes until tender.
- Add garlic, tomato paste, liquid smoke, soy sauce, balsamic vinegar, beef bouillon base, and water. Stir to combine then add oxtails back in, making sure they are submerged.TIP – We use a beef bouillon base and reconstitute it with water. If you prefer you can use 11/2 cups of beef broth or stock in place of the base and water.
- Add carrots and potatoes.
- Close lid and turn vent to closed position. Cook on high pressure for 40 minutes with a natural release.
- Before serving, remove bones.
Expert Tips & FAQs
- If you would like a thicker sauce, use a slotted spoon to remove the meat and vegetables. Turn the Instant Pot to the saute function and make a slurry with 1 tablespoon of cornstarch and 1/4 cup of water. Add the slurry to the pot and cook until it thickens to your liking.
- Please note that the cooking time noted at the top of this recipe includes 15 minutes for your pressure cooker to come to pressure and 15 minutes for the pressure to release.
- Store any cooled leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat in the microwave or on the stovetop over medium-low heat until warmed through.
- Freezing – Transfer the cooled stew to a large freezer-safe bag or air-tight container. Make sure to leave some room at the top of the container or bag to allow for expansion. Frozen oxtail stew can generally be kept for up to 2-3 months.
Nutrition
Chef Antoine Davis
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