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!
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.
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.
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
- 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.
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.
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I hope that you love every recipe that you make! – Diana x
Instant Pot Oxtail Recipe
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.
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.
Bobbi
First time using the pressure cooker and first time cooking oxtails. Husband loved it. Followed the recipe, without adding wine, just broth. Very tasty, yet somewhat greasy. I know how fatty the oxtails are, but kind of disappointed in the layer of grease. Any thoughts?
Angela Creason
I made this recipe and served it with parmesan polenta. It is very flavorful. I think it needs more time under pressure to breakdown the connective tissues so it falls off the bone. I live at high altitude and cooked it for 60 minutes and think I might cook it 90 minutes next time. It was also my first time cooking oxtail. It is delicious! I might cook it with half of the carrots, cook for an hour, then add the rest and cook for another 30 minutes so they aren’t mushy? The vegetables were perfect at 60 minutes.
Jessica
This turned out much better than I thought it would! Family loved it!!
Chris
Just wondering if you could put veggies in later – 45 min. Would leave them mushy, no?
Diana
Hi Chris, they turn out very tender that is true. I thought about adding the veggies later, but this means that you will have to depressurize the IP, add the veggies, and bring the IP to pressure again to continue cooking. So I think of it as a compromise as the veggies flavor the gravy and all and I wouldn’t want to cook without them.
Judi
I have tried other oxtail recipes and something always seemed missing. I came upon this recipe and thought I’d give it a try. OMG.,.they were so tender and delicious. Easy to make, too. This is definitely a keeper.
Salina
Could this be doubled in a 6 qt IP? If yes, will it change cook time?
Diana
Yes, you can double the ingredients but keep the cooking time the same. Enjoy!
Robert Brown
I’ve been looking for a recipes that doesn’t have a lot of spices. This was the one I was looking for. It was delicious. So juicy and tender.