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Home Method Instant Pot

Instant Pot Oxtail

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By: Diana Last updated on October 2, 2020

This post may contain affiliate links. Please read my disclosure policy.

If cooking oxtails is your thing, then you must try this easy Instant Pot oxtail recipe. Tender fall-off-the-bone meat, full of flavor, and so simple to make!

Cooked oxtails in the instant pot with a rich sauce and vegetables


Traditionally oxtail is slow-cooked until the meat is tender, and it’s falling off the bone. This might take several hours, but in my version here (my husband’s recipe!), oxtail is pressure cooked in just 45 minutes until it’s properly cooked and tender and you still get the perfect flavor that you’re aiming for.

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Instant Pot Oxtail on a serving plate

In terms of texture, oxtail is similar to short ribs. It’s a delicacy and not a cheap cut of meat so you need a great recipe not to waste the ingredient. And here I am sharing with you the perfect recipe with all the tricks and tips that you need to make your next oxtail meal.

This recipe is quite similar to my Instant Pot lamb shanks, and Instant Pot short ribs. They’re all incredible so you want to pin them for later as well!

Ingredients and Equipment You Will Need

To make Instant Pot oxtail, here’s what you’ll need:

  • Oxtails – washed and pat dried, seasoned with salt and ground black pepper.
  • Onion, garlic celery, and carrot – what will make your stew taste fantastic!
  • Dry red wine – optional, choose an inexpensive good quality wine.
  • Thyme, bay leaves, and beef or chicken broth.
  • Tomato paste – for a rich flavor.
Ingredients needed to cook oxtail with vegetables

Recommended Equipment:

  • An Instant Pot. I have this Instant Pot, it’s my favorite!
  • I love these stainless steel measuring cups and use them every time I cook, as well as those measuring spoons.
  • Kitchen tongs, and a wooden spoon.
  • Mesh strainer, and a large mixing bowl.

The Directions

  1. On the Instant Pot press on SAUTE twice to choose the MEDIUM setting, and heat the oil. The screen will show the HOT message. Add the oxtails to sear. Season with salt and pepper, then start moving them around until browned from all sides. If you feel like your pot is overcrowded, work in batches with more oil.
  2. When that is done, switch off the saute setting. Add the wine if using, and broth and deglaze with it.
  3. Add the carrot, celery, onion, garlic, and tomato paste. Give everything a good stir.
  4. Add a bay leaf, and some fresh or dry thyme.
  5. Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 45 minutes at high pressure. The Instant Pot will take around 10-15 minutes to come to pressure and start cooking. When the cooking program ends, allow the steam to release naturally.
  6. Carefully remove the lid, and the oxtails are ready to be served.
  7. Skim fat from the liquid if using, and thicken with cornstarch slurry.
How to cook Instant pot Oxtail

Top Tips

  • If using wine, choose an inexpensive dry red wine like chianti, sherry, cabaret sauvignon, merlot, or shiraz. Pinot wine isn’t suitable for this kind of cooking.
  • Don’t skip searing the meat, as the best flavor develops when searing the meat first.
  • The vegetables can be omitted but recommended to make a full meal.

How to Serve Instant Pot Oxtail

My favorite way is to serve them over super creamy Instant Pot mashed potatoes, and peas. You can also serve them over rice (make it in the Instant Pot!), cauliflower mash, or simply with the veggies that they were cooked with.

Tender fall off the bone oxtail meat (shredded with a fork).

Share this irresistible oxtail recipe with your friends, trust me, they will thank you. Let me know in the comments below what you loved about them!

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe
4.85 from 53 votes
(Click stars to rate!)

Instant Pot Oxtail Recipe

Prep Time: 5 minutes mins
Cook Time: 1 hour hr 15 minutes mins
Total Time: 1 hour hr 20 minutes mins
Author: Diana
Print Rate Recipe
If cooking oxtails is your thing, then you must try this easy Instant Pot oxtail recipe. Tender fall-off-the-bone meat, full of flavor, and so simple to make!
6 servings
If cooking oxtails is your thing, then you must try this easy Instant Pot oxtail recipe. Tender fall-off-the-bone meat, full of flavor, and so simple to make!

Equipment

  • Instant Pot

Ingredients 

  • 1 tablespoon vegetable oil
  • 2 pounds oxtails
  • 1 teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 1 onion diced
  • 2 cloves garlic minced
  • 2 tablespoons tomato paste
  • ⅓ cup red wine optional – I recommend dry sherry
  • 2 cups beef or chicken broth
  • 2 sprigs fresh thyme or ½ teaspoon dried thyme
  • 1 bay leaf

Instructions 

  • On the Instant Pot press on SAUTE twice to choose the MEDIUM setting, and heat the oil. The screen will show the HOT message. Add the oxtails to sear. Season with salt and pepper, then start moving them around until browned from all sides. If you feel like your pot is overcrowded, work in batches with more oil.
  • When that is done, switch off the saute setting. Add the wine if using, and broth and deglaze with it.
  • Add the carrot, celery, onion, garlic, and tomato paste. Give everything a good stir.
  • Add a bay leaf, and some fresh or dry thyme.
  • Secure the lid and set the vent to SEALING. Select the PRESSURE COOK/MANUAL setting and set the cooking time for 45 minutes at high pressure. The Instant Pot will take around 10-15 minutes to come to pressure and start cooking. When the cooking program ends, allow the steam to release naturally.
  • Carefully remove the lid, and the oxtails are ready to be served.
  • Skim fat from the liquid if using, and thicken with cornstarch slurry.

Notes:

  • If using wine, choose an inexpensive dry red wine like chianti, sherry, cabaret sauvignon, merlot, or shiraz. Pinot wine isn’t suitable for this kind of cooking.
  • Don’t skip searing the meat, as the best flavor develops when searing the meat first.

Nutrition Information

Calories: 429kcal, Carbohydrates: 6g, Protein: 47g, Fat: 22g, Saturated Fat: 10g, Cholesterol: 166mg, Sodium: 749mg, Potassium: 198mg, Fiber: 1g, Sugar: 3g, Vitamin A: 3554IU, Vitamin C: 5mg, Calcium: 50mg, Iron: 6mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen

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  1. Sylvia says

    Posted on 3/18/25 at 12:35

    5 stars
    Made this 3 times now. Best oxtail recipe I’ve tried. Simple, effective and reproducible.
    Lovely way to use a lovely ingredient.
    I strain the cooking liquid and reuse it as stock for minced beef, or cubed beef stew

    Reply
    • Little Sunny Kitchen says

      Posted on 3/18/25 at 15:52

      I love that you reuse the stock! I’m so happy that you enjoyed the oxtail recipe. Thank you for stopping by to let me know!

      Reply
  2. Brian says

    Posted on 2/7/25 at 02:37

    5 stars
    Have made several variations of this stew. Using a variety of veggies. This has been a great base recipe.

    I’ve found I like a richer tomato flavor, so I use a whole can of paste (small size 6oz). I’ll also add several shakes of Worcestershire sauce at the end when I add the thickening slurry.

    As stated times may very to get fall-off-the-bone tender. If you add the slurry and realize you need to cook longer to get that tenderness you desire, don’t go back into the pressure settings, it’ll burn (personal experience), go to slow cooker mode, open the vent and let it go another hour-ish. The meat will melt.

    Reply
    • Little Sunny Kitchen says

      Posted on 2/10/25 at 14:09

      Hi Brian! Thank you so much for your detailed feedback! I appreciate you sharing your tips with other readers who might be looking to vary the recipe too.

      Reply
  3. Bert says

    Posted on 1/20/25 at 13:59

    5 stars
    Excellent and very simple!

    Reply
    • Little Sunny Kitchen says

      Posted on 1/21/25 at 15:45

      I’m glad you enjoyed! Thank you for stopping back with a review.

      Reply
  4. Troy Modrow says

    Posted on 12/27/24 at 00:09

    2 stars
    Not bad tasting, but very bland. I had to salt it quite a bit on my plate. The 45 minutes is definitely not long enough to get falling off the bone. Very easy recipe. Although, I was confused by the last step in the recipe regarding corn starch. I might try again with a few alterations.

    Reply
    • Diana says

      Posted on 12/28/24 at 22:42

      Thank you for trying the recipe and sharing your experience! Adjusting the seasoning is always a good idea as some folks like it saltier than others. If you prefer more tender meat, you can extend the cooking time in the Instant Pot. As for the cornstarch step, you can mix it with a little water to thicken the sauce if you’d like. I hope your next attempt turns out just the way you like it!

      Reply
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