Instant Pot Oxtail Recipe
This Instant Pot Oxtail recipe delivers fall-off-the-bone tender meat in just 90 minutes. Rich, flavorful, and deeply comforting, it’s a shortcut to restaurant-quality oxtail with minimal effort. Perfect for weeknight dinners or Sunday family meals.
Print
Pin
Servings: 6 servings
Calories: 560kcal
Cost: $30–35 (depending on oxtail market price)
Equipment
- Instant Pot (6 or 8 quart)
- Tongs
- Wooden Spoon
- Fine-mesh strainer (optional)
- Fat separator (optional)
Ingredients
Main Ingredients
- 4–5 pounds oxtail pieces cut into 2-inch sections
- 2 tablespoons vegetable oil
- 1 large onion diced
- 4 cloves garlic minced
- 2 carrots chopped
- 2 celery stalks chopped
- 2 tablespoons tomato paste
Seasonings & Liquids
- 2 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon thyme
- 2 bay leaves
- 3 cups beef broth
- ½ cup red wine optional
- 2 tablespoons Worcestershire sauce
Optional Add-ins
- 2 potatoes cubed
- 1 cup lima beans or butter beans
- 1 scotch bonnet pepper for Caribbean style
- 2 tablespoons brown sugar
Instructions
- Pat oxtail dry, season with salt, pepper, paprika.
- Brown oxtail in batches, set aside.
- Cook onion, garlic, carrot, celery.
- Stir tomato paste, add wine, scrape bits.
- Pour in broth, Worcestershire, herbs.
- Add oxtail back, cook 90 mins high pressure.
- Natural release 15 mins, quick release remaining.
- Skim fat, reduce sauce if desired, serve.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 350g | Calories: 560kcal | Carbohydrates: 12g | Protein: 42g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 180mg | Sodium: 780mg | Potassium: 650mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2800IU | Vitamin C: 9mg | Calcium: 60mg | Iron: 5mg