As an Amazon Associate BakingBakewareSets.com earns from qualifying purchases.
Instant Pot Oxtail: Ultimate Guide to Tender Perfection
Ever struggled to transform tough oxtail into a tender, succulent masterpiece in your kitchen? Many home cooks find achieving that perfect fall-off-the-bone texture a time-consuming challenge. The promise of a rich, flavorful oxtail stew can often feel out of reach, demanding hours of patient simmering on the stovetop.
Instant Pot oxtail is renowned for achieving exceptionally tender, fall-off-the-bone results in a fraction of the time compared to traditional methods, using high-pressure cooking to break down tough connective tissues efficiently. This guide will provide proven recipes and techniques for perfectly cooked, flavorful oxtail every time. Leveraging tested frameworks and data-driven insights, we offer the ultimate resource for mastering Instant Pot oxtail. You’ll discover how to transform this rich beef cut into a gourmet meal with ease. Prepare to impress with incredibly tender and delicious oxtail dishes.
☰ Table of Contents ▼
show
7 Ultimate Instant Pot Oxtail Recipes for Tender Perfection
1. Classic Instant Pot Oxtail Stew: The Foundation
Pin this classic recipe to your “Comfort Food Creations” board!
This classic Instant Pot oxtail stew provides a foundational method for cooking tender, flavorful beef oxtail. The Instant Pot’s efficiency, combined with proper searing, creates a rich, savory gravy that clings to the perfectly cooked meat, delivering a hearty and comforting meal.
Ingredients:
- 3-4 lbs beef oxtail cuts, trimmed
- 1 tbsp olive oil (for searing)
- 1 large yellow onion, diced
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 cup dry red wine (Merlot or Cabernet Sauvignon for braising)
- 3 cups beef broth (low sodium, high quality)
- 1 (14.5 oz) can diced tomatoes (fire-roasted for depth)
- 1 tbsp Worcestershire sauce
- 1 tsp dried thyme
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 2 tbsp cornstarch mixed with 2 tbsp cold water (for thickening gravy)
Instructions:
- Prepare Oxtail: Rinse oxtail pieces and pat dry thoroughly with paper towels. Season generously with salt and pepper.
- Sear Oxtail: Set Instant Pot to SAUTÉ (Normal or More). Add olive oil. Once hot, sear oxtail in batches until deeply browned on all sides (3-5 minutes per side). Remove and set aside.
- Sauté Aromatics: Add diced onion to the pot, scraping up any browned bits. Sauté until softened (5 minutes), then add garlic, carrots, and celery. Sauté for another 3 minutes.
- Deglaze Pot: Pour in red wine, scraping the bottom of the pot with a wooden spoon to deglaze and release all the flavorful fond. Cook for 2-3 minutes until wine reduces slightly.
- Combine Ingredients: Return seared oxtail to the Instant Pot. Add beef broth, diced tomatoes, Worcestershire sauce, dried thyme, and bay leaf. Stir to combine.
- Pressure Cook: Secure the lid and set the vent to SEALING. Select MANUAL/PRESSURE COOK (High Pressure) and set time for 45 minutes.
- Natural Pressure Release (NPR): Once cooking is complete, allow a NATURAL PRESSURE RELEASE for 15-20 minutes. Then, carefully quick release any remaining pressure.
- Thicken Gravy: Remove oxtail pieces and bay leaf. Set Instant Pot to SAUTÉ. In a small bowl, whisk cornstarch and cold water to create a slurry. Gradually whisk slurry into the simmering liquid in the pot until the gravy thickens to your desired consistency.
- Serve: Return oxtail to the gravy, stir to coat, and serve hot with desired sides.
Pro-Tip: For the richest flavor, choose oxtail pieces with a good amount of meat and fat marbled throughout. Trimming excess fat before searing can prevent an overly greasy stew, but a little fat is crucial for flavor and tenderness. Proper searing creates the Maillard reaction, essential for deep umami flavors.
2. Jamaican Style Instant Pot Oxtail: Sweet, Spicy & Savory
Transport your taste buds! Pin this Jamaican oxtail to your “Exotic Flavors” board!
This recipe brings the authentic, sweet, spicy, and savory flavors of Jamaican oxtail to your Instant Pot. The pressure cooker accelerates the traditional slow-cooking process, allowing the rich, complex flavors of Jamaican spices and ingredients to infuse the tender oxtail efficiently.
Ingredients:
- 3 lbs beef oxtail, cleaned and trimmed
- 1 tbsp vegetable oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1-2 Scotch bonnet peppers, whole (do not cut unless you want more heat)
- 2 sprigs fresh thyme
- 1 tsp allspice berries
- 1 tsp paprika
- 1/2 tsp black pepper
- 1/4 cup browning sauce (e.g., Grace Browning)
- 1/4 cup soy sauce
- 2 tbsp ketchup
- 1 (15 oz) can red kidney beans, rinsed and drained
- 3 cups water or beef broth
- Salt to taste
Instructions:
- Marinate Oxtail: In a large bowl, combine oxtail with onion, garlic, ginger, thyme, allspice, paprika, black pepper, browning sauce, soy sauce, and ketchup. Mix well and marinate for at least 30 minutes, or preferably overnight in the refrigerator.
- Sear Oxtail: Set Instant Pot to SAUTÉ (More). Add vegetable oil. Once hot, sear oxtail pieces in batches until nicely browned on all sides. Remove and set aside.
- Cook Aromatics: Add marinated onions and garlic from the bowl to the pot and sauté for 2-3 minutes, scraping up browned bits.
- Pressure Cook: Return oxtail to the pot. Add Scotch bonnet pepper (whole), water or beef broth, and red kidney beans. Secure the lid, set vent to SEALING. Select MANUAL/PRESSURE COOK (High Pressure) for 50 minutes.
- Natural Pressure Release: Allow a NATURAL PRESSURE RELEASE for 15-20 minutes, then quick release any remaining pressure.
- Thicken Sauce: Remove Scotch bonnet (carefully if you don’t want it to burst). If the sauce is too thin, set Instant Pot to SAUTÉ and simmer uncovered for 5-10 minutes, stirring occasionally, until it thickens to your liking. Adjust salt as needed.
- Serve: Serve hot with rice and peas or mashed potatoes.
Pro-Tip: For truly authentic Jamaican flavor, use a quality browning sauce and ensure your oxtail is well-marinated. The Scotch bonnet adds essential flavor without overpowering heat if kept whole. If you prefer more heat, carefully prick the pepper once or twice before adding it to the pot.
3. Korean Inspired Instant Pot Oxtail Soup (Kkori Gomtang)
Craving warmth? Pin this comforting Korean oxtail soup recipe!
This Korean-inspired Instant Pot oxtail soup, known as Kkori Gomtang, leverages the pressure cooker to drastically shorten the traditional long simmering time. This results in a rich, milky, and nutrient-dense broth with exceptionally tender oxtail, characteristic of authentic Korean cuisine.
Ingredients:
- 3 lbs beef oxtail, cut into pieces
- 1 onion, quartered
- 6-8 cloves garlic, smashed
- 1 inch ginger, sliced
- 1 tsp whole black peppercorns
- 10-12 cups water
- Salt to taste
- Garnish: sliced green onions, fine sea salt, black pepper, sliced daikon radish (optional)
Instructions:
- Pre-Boil Oxtail: Place oxtail in a large pot and cover with cold water. Bring to a rolling boil over high heat, then boil for 10 minutes to remove impurities. Drain and rinse the oxtail pieces thoroughly under cold water. Clean out the pot as well.
- Combine Ingredients: Return rinsed oxtail to the Instant Pot. Add onion, garlic, ginger, black peppercorns, and 10-12 cups of fresh water (enough to cover the oxtail generously, but not exceed the max fill line).
- Pressure Cook (First Round): Secure the lid and set vent to SEALING. Select MANUAL/PRESSURE COOK (High Pressure) and set time for 60 minutes.
- Natural Pressure Release: Allow a NATURAL PRESSURE RELEASE for at least 20 minutes, then quick release any remaining pressure.
- Remove Aromatics: Carefully open the lid. Remove and discard the onion, garlic, ginger, and peppercorns.
- Pressure Cook (Second Round for Maximum Flavor): Close the lid again, set vent to SEALING. Select MANUAL/PRESSURE COOK (High Pressure) and set time for another 30 minutes.
- Natural Pressure Release: Allow a FULL NATURAL PRESSURE RELEASE (this can take 30-40 minutes) until the float valve drops.
- Strain Broth: Carefully remove the tender oxtail. Strain the broth through a fine-mesh sieve to remove any small bone fragments or impurities. You can skim off excess fat from the chilled broth later if desired.
- Serve: Season the broth and oxtail generously with salt to taste. Serve hot, garnished with green onions, a pinch of black pepper, and sliced radish.
Pro-Tip: The pre-boiling step is crucial for achieving the clean, clear, yet milky white broth characteristic of Kkori Gomtang. For an even richer flavor, you can chill the broth overnight and remove the solidified fat layer before reheating and serving.
4. Cuban Instant Pot Oxtail: Rabo Encendido
Spice up dinner! Pin this zesty Cuban oxtail to your “International Dishes” board!
This Instant Pot recipe for Cuban Rabo Encendido delivers a flavorful, tender oxtail dish steeped in a rich, traditional tomato-based sauce. The Instant Pot drastically cuts down the braising time, allowing the vibrant flavors of Cuban sofrito and red wine to deeply penetrate the meat.
Ingredients:
- 3 lbs beef oxtail, trimmed
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 red bell pepper, finely chopped
- 4 cloves garlic, minced
- 1 (8 oz) can tomato sauce
- 1/2 cup dry red wine (e.g., Cabernet Sauvignon)
- 1/4 cup pimento-stuffed green olives, halved
- 1 tbsp capers, drained
- 1 tbsp cumin
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1-2 bay leaves
- 1 cup beef broth
- Salt and black pepper to taste
- Fresh cilantro or parsley for garnish
Instructions:
- Prepare Oxtail: Rinse oxtail pieces and pat dry. Season generously with salt and pepper.
- Sear Oxtail: Set Instant Pot to SAUTÉ (More). Add 1 tbsp olive oil. Sear oxtail in batches until deeply browned on all sides (5-7 minutes per batch). Remove and set aside.
- Make Sofrito: Add remaining 1 tbsp olive oil to the pot. Add chopped onion, green bell pepper, and red bell pepper. Sauté for 5-7 minutes until softened. Add minced garlic, cumin, oregano, and smoked paprika. Sauté for 1 minute until fragrant.
- Deglaze: Pour in red wine, scraping the bottom of the pot to deglaze. Cook for 2-3 minutes until the wine reduces slightly.
- Combine & Pressure Cook: Stir in tomato sauce, green olives, capers, bay leaves, and beef broth. Return seared oxtail to the pot. Secure the lid, set vent to SEALING. Select MANUAL/PRESSURE COOK (High Pressure) for 60 minutes.
- Natural Pressure Release: Allow a NATURAL PRESSURE RELEASE for 15-20 minutes, then quick release any remaining pressure.
- Adjust & Serve: Remove oxtail and bay leaves. Set Instant Pot to SAUTÉ (Normal). If the sauce is too thin, simmer uncovered for 5-10 minutes, stirring, until it thickens. Adjust salt and pepper to taste. Garnish with fresh cilantro or parsley.
Pro-Tip: The sofrito is the heart of Rabo Encendido. Don’t rush this step; allow the vegetables to soften and flavors to meld before adding other ingredients. For an extra kick, a pinch of cayenne pepper can be added with the spices.
5. Achieving Fall-Off-The-Bone Tenderness Every Time
Unlock the secret! Pin these tenderness tips to your “Cooking Hacks” board!
To achieve consistently tender, fall-off-the-bone oxtail in your Instant Pot, you need to understand key principles of pressure cooking. The Instant Pot excels at breaking down the tough connective tissues in oxtail, transforming it into meltingly tender meat.
What You Need:
- Quality oxtail: Look for well-marbled pieces with significant meat.
- Appropriate liquid: Enough to ensure proper pressure buildup and prevent scorching (broth, wine, water).
- Instant Pot with proper seal: Essential for maintaining pressure.
- Patience: For the natural pressure release.
Steps to Tenderness:
- Proper Searing: Always sear your oxtail pieces until deeply browned before pressure cooking. This develops crucial flavor (Maillard reaction) and a better texture, preventing a “boiled” taste.
- Sufficient Liquid: Ensure your recipe has enough liquid to reach pressure and cook the oxtail. Generally, 1-1.5 cups is a minimum for a 6-quart Instant Pot. Liquid helps generate steam, which creates the pressure needed for tenderization.
- High Pressure, Longer Time: Oxtail is a tough cut rich in connective tissue. It requires significant cooking time under high pressure. Aim for 45-60 minutes on HIGH PRESSURE, depending on the size and thickness of your oxtail pieces.
- Natural Pressure Release (NPR) is Key: After cooking, DO NOT quick release the pressure. Allow a FULL Natural Pressure Release (NPR) for at least 15-20 minutes, or until the float valve drops on its own. This slow release allows the meat to rest, reabsorb juices, and continue tenderizing, resulting in juicier, more tender results.
- Small Oxtail Cuts for Even Cooking: While oxtail comes in varying sizes, aim for pieces that are relatively uniform in thickness if possible, or adjust placement in the pot for even heat distribution. Smaller pieces might require slightly less time.
Pro-Tip: The secret to truly fall-off-the-bone oxtail lies in understanding collagen hydrolysis. Collagen, a tough protein, breaks down into gelatin under prolonged heat and pressure. The Instant Pot accelerates this process, but a full natural pressure release allows this transformation to fully complete, yielding unparalleled tenderness.
6. Mastering the Perfect Instant Pot Oxtail Gravy
Elevate your meal! Pin this gravy guide to your “Sauces & Condiments” board!
The rich cooking liquid from your Instant Pot oxtail is packed with flavor and collagen, forming the perfect base for a deeply savory and satisfying gravy. Mastering this step ensures no deliciousness is left behind, turning a simple broth into a luxurious accompaniment.
What You Need:
- Oxtail cooking liquid: Leftover broth from your Instant Pot oxtail recipe.
- Thickening agent:
- Cornstarch slurry: 1-2 tbsp cornstarch mixed with an equal amount of cold water.
- Flour roux: 1-2 tbsp butter and 1-2 tbsp all-purpose flour.
- Optional: Fat separator, fine-mesh sieve.
Steps to a Perfect Gravy:
- Separate Fat (Optional but Recommended): After removing the cooked oxtail, allow the cooking liquid to cool slightly. If desired, use a fat separator or skim off any excess fat from the surface. For an even clearer gravy, strain the liquid through a fine-mesh sieve.
- Activate Sauté Mode: Return the Instant Pot liner with the liquid to the base. Select SAUTÉ (Normal or More) and bring the liquid to a gentle simmer.
- Choose Your Thickener:
- Cornstarch Slurry Method: While the liquid is simmering, slowly pour the cornstarch slurry into the pot in a steady stream, whisking constantly to prevent lumps. Continue whisking and simmering for 2-3 minutes until the gravy thickens to your desired consistency.
- Flour Roux Method: (This method is best if you made your roux separately before adding liquid, or if starting with a new pot) If adding flour directly to liquid, it’s prone to lumps. For best results with flour, make a roux in a separate pan, then whisk hot liquid into the roux gradually. Alternatively, if using the Instant Pot, melt butter on SAUTÉ, whisk in flour to form a paste (roux), cook for 1-2 minutes, then slowly whisk in warm oxtail liquid until smooth and thickened.
- Taste and Adjust: Taste the thickened gravy and adjust seasoning with salt, pepper, or a dash more Worcestershire sauce/soy sauce if needed.
- Serve: Turn off the Instant Pot. Pour the rich gravy over your tender oxtail and desired side dishes.
Pro-Tip: For the smoothest gravy, always make a slurry with cold water and cornstarch, and slowly whisk it into simmering liquid. If you prefer a richer, darker gravy, consider adding a tablespoon of tomato paste or a touch of browning sauce during the sautéing stage of your oxtail recipe.
7. Instant Pot Oxtail from Frozen: A Time-Saving Method
Forgot to thaw? Pin this Instant Pot frozen oxtail hack to your “Busy Weeknight Meals” board!
The Instant Pot offers a remarkable time-saving method for cooking oxtail directly from frozen. This convenient approach bypasses the need for thawing, allowing you to prepare delicious, tender oxtail even on your busiest days. However, certain adjustments to cooking time and technique are crucial.
What You Need:
- Frozen oxtail pieces: Ideally separated or loosely frozen.
- Enough liquid: Essential for building pressure and cooking from frozen.
- Instant Pot: The hero for this time-saving hack.
Steps for Cooking Frozen Oxtail:
- Do NOT Sauté Frozen Oxtail: Searing is typically done with thawed meat. When cooking from frozen, skip the initial searing step. Attempting to sear frozen meat can lead to uneven browning and potentially burn the bottom of the Instant Pot.
- Add Liquid: Ensure you have adequate cooking liquid. For frozen meat, you might need a touch more liquid than for thawed meat to help it come to pressure and cook thoroughly. A minimum of 1.5 cups for a 6-quart Instant Pot is recommended.
- Add Aromatics & Seasonings: Place your frozen oxtail directly into the Instant Pot. Add your chosen aromatics (onions, garlic, carrots) and seasonings around and on top of the frozen oxtail.
- Pressure Cook (Increased Time): Secure the lid and set the vent to SEALING. For frozen oxtail, increase the HIGH PRESSURE cooking time by about 10-15 minutes compared to thawed oxtail. For most recipes, this means 55-75 minutes on HIGH PRESSURE.
- Natural Pressure Release is Crucial: A FULL Natural Pressure Release (NPR) is even more critical when cooking from frozen. This extended rest period ensures the meat finishes cooking evenly and remains tender and juicy. Allow at least 20 minutes, or until the float valve drops on its own.
- Check for Tenderness: After NPR, carefully open the lid. The oxtail should be fork-tender and fall off the bone easily. If not, re-seal and cook for an additional 10-15 minutes under high pressure, followed by another NPR.
- Finish & Serve: Once tender, you can proceed with thickening the gravy (as per the previous section) or any other finishing steps your recipe requires.
Pro-Tip: While convenient, cooking oxtail from frozen means skipping the initial searing step, which reduces the depth of flavor from the Maillard reaction. To compensate, consider adding a tablespoon of tomato paste, a dash of browning sauce, or an extra bay leaf/dried mushroom during the pressure cooking stage to build back some of that rich umami flavor.
FAQs About Instant Pot Oxtail
How long does it take for oxtails to cook in a pressure cooker?
For fork-tender, fall-off-the-bone oxtails in an Instant Pot, a typical cooking time is 45-60 minutes under high pressure, followed by a natural pressure release. The exact duration depends on the size and thickness of the oxtail pieces. A natural pressure release of 15-20 minutes is crucial for achieving optimal tenderness and allowing the meat to reabsorb juices.
How do you make oxtails in a pressure cooker?
To make oxtails in a pressure cooker, begin by searing seasoned oxtail pieces until deeply browned to build flavor. Then, sauté aromatics like onions and garlic, deglaze the pot with liquid (e.g., wine or broth), add the oxtail back with sufficient cooking liquid and desired spices. Cook under high pressure, typically for 45-60 minutes, and finish with a natural pressure release for maximum tenderness.
How to cook Jamaican oxtail in Instant Pot?
To cook Jamaican oxtail in an Instant Pot, first marinate the oxtail with authentic Jamaican seasonings, including browning sauce, allspice, and Scotch bonnet pepper. Sear the marinated oxtail, then sauté aromatics. Return oxtail to the pot with red kidney beans and liquid, pressure cook for 50-60 minutes, followed by a natural pressure release. Thicken the rich, flavorful sauce if desired.
What is the best Instant Pot setting for oxtail?
The best Instant Pot setting for oxtail is ‘Manual’ or ‘Pressure Cook’ on high pressure. This setting ensures the high heat and pressure necessary to break down the tough connective tissues in oxtail, transforming it into meltingly tender meat. Always follow the pressure cooking cycle with a natural pressure release for superior texture and juiciness.
How to get fall-off-the-bone oxtail in Instant Pot?
To achieve fall-off-the-bone oxtail in an Instant Pot, ensure sufficient high-pressure cooking time (45-60 minutes) and, most importantly, allow for a full natural pressure release (NPR) for 15-20 minutes or longer. NPR enables the meat to relax and reabsorb moisture, resulting in exceptionally tender and juicy oxtail that easily separates from the bone.
Can you cook oxtail in an Instant Pot from frozen?
Yes, you can cook oxtail in an Instant Pot directly from frozen, though it requires an increased cooking time. Skip the searing step and add frozen oxtail along with your liquid and aromatics. Increase the high-pressure cooking time by about 10-15 minutes compared to thawed oxtail (e.g., 55-75 minutes total), followed by a full natural pressure release.
What kind of wine is best for Instant Pot oxtail?
Dry red wines like Merlot, Cabernet Sauvignon, or Pinot Noir are best for Instant Pot oxtail, as they add depth and richness to the sauce. The tannins and fruity notes in these wines complement the beefy flavor of oxtail without overpowering it. A small amount, typically 1/2 to 1 cup, is used for deglazing and infusing flavor.
How do you thicken gravy for Instant Pot oxtail stew?
To thicken gravy for Instant Pot oxtail stew, use the ‘Sauté’ function after the oxtail is cooked and removed. Create a cornstarch slurry (equal parts cornstarch and cold water) and slowly whisk it into the simmering liquid in the pot until the gravy reaches your desired consistency. You can also reduce the liquid by simmering uncovered.
What are common mistakes when cooking oxtail in Instant Pot?
Common mistakes when cooking oxtail in an Instant Pot include not searing the oxtail, using insufficient liquid, quick releasing the pressure too soon, and not seasoning adequately. Skipping the sear results in less flavor, too little liquid can cause a ‘burn’ error, early quick release toughens the meat, and bland seasoning misses the oxtail’s potential.
Is oxtail healthy to eat?
Oxtail is a nutrient-dense cut of beef, rich in collagen, gelatin, and essential minerals like iron and zinc. While it can be higher in fat, the collagen breaks down into beneficial gelatin during cooking, which supports joint health and gut lining. When prepared with plenty of vegetables, it can be a hearty and wholesome meal.
Key Takeaways
You’ve now embarked on the journey to master Instant Pot oxtail, a dish once reserved for hours of patient simmering, now accessible and achievable for any home cook. This guide has equipped you with the knowledge to consistently deliver tender, fall-off-the-bone oxtail, rich in flavor, whether you opt for a classic stew, a vibrant Jamaican rendition, a comforting Korean soup, or a zesty Cuban favorite. The Instant Pot truly shines in transforming this humble cut into a gourmet experience.
Remember the key takeaways: don’t skip the searing, embrace the natural pressure release, and always turn that flavorful cooking liquid into a luscious gravy. With these techniques in your culinary arsenal, you’re not just cooking oxtail; you’re unlocking a new level of efficiency and deliciousness in your kitchen. So go ahead, choose your next oxtail adventure, and prepare to impress with incredibly tender results. Which Instant Pot oxtail recipe will you try first?
Last update on 2025-12-17 at 02:32 / Affiliate links / Images from Amazon Product Advertising API
