Instant Pot Oxtail
User Reviews
5
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Total Time
1 hr 50 mins
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Servings
6
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Calories
765 kcal
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Course
Main Course, Dinner
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Cuisine
American
Instant Pot Oxtail
Description
Instant Pot Oxtail is a deeply flavored meat dish made by browning oxtail pieces for a caramelized exterior, then sautéing aromatics including onion, garlic, tomato paste, and herbs to build a savory base. The addition of balsamic vinegar, soy sauce, and fish sauce provides subtle umami complexity. After pressure cooking in chicken stock with vegetables like carrots and potato, the result is fork-tender meat with a sauce thickened by the tomato paste and reduced cooking liquid.
The texture combines the gelatinous richness of oxtail with the softness of slow-cooked vegetables. The flavor profile balances acidity from the vinegar with the earthiness of root vegetables and the herbal notes from bay leaves, oregano, and thyme.
This dish is well suited to serve as a main course, spooned over rice or alongside mashed potatoes. It offers a concentrated meat stew experience with the convenience of pressure cooking to reduce the extended braising time traditional for oxtail.
The recipe notes encourage seasoning throughout the browning process and careful deglazing to lift flavorful browned bits. Using high quality or unsalted chicken stock allows for better control of salt levels. Browning the oxtail before pressure cooking enhances the depth of flavor significantly.
Ingredients
- 3.5 - 4 pounds (1766g) oxtails
- 1 (250g) onion sliced, large
- 1 (466g) russet potato quartered, large
- 3 (296g) carrot cut in 1 ½ inch (4cm) chunks, medium
- 8 (30g) garlic roughly chopped, cloves
- ¼ cup (63ml) balsamic vinegar
- 1.5 tablespoon (22.5ml) soy sauce regular
- 1 tablespoon (15ml) fish sauce
- 1 tablespoon (15ml) olive oil
- 3 tablespoons (49g) tomato paste
- 2 (0.3g) bay leaf
- A pinch oregano dried
- A pinch thyme dried
- 1 cup (250ml) chicken stock unsalted, or high quality beef stock
Instructions
- Brown Oxtail in Instant Pot: Heat up Instant Pot using "Sauté More" function. Wait until it says "HOT" (~8 mins) - this prevents the oxtail from sticking to the pot. Add 1 tbsp (15ml) olive oil in Instant Pot. Season one side generously with salt & black pepper. Add in the larger pieces of oxtails, then brown each side for 5 mins. While one side is browning, season the other side with more salt & black pepper. *Pro Tip: We are just browning the larger pieces to save time.
- Saute Onion & Garlic: Set aside the browned oxtails. Add in sliced onions, then saute for 2 mins. Add in 3 tbsp (49g) tomato paste, 2 bay leaves, a pinch of dried oregano and dried thyme. Saute for another 3 mins. Add in chopped garlic cloves, then saute for another minute.
- Deglaze Instant Pot: Pour 1 cup (250ml) unsalted stock in Instant Pot, then deglaze by scrubbing all the flavorful brown bits off the bottom of the pot with a wooden spoon. Give it a quick mix.
- Pressure Cook Oxtails: Add ¼ cup (63ml) balsamic vinegar, 1.5 tbsp (22.5ml) regular soy sauce, and 1 tbsp (15ml) fish sauce in Instant Pot. Carefully add browned oxtails in Instant Pot. Ensure they are partially submerged in the liquid. Then, layer the carrots and potatoes on top. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position. Pressure Cook at High Pressure for 40 minutes + Natural Release 20 minutes. After 20 minutes, release the remaining pressure by turning Venting Knob to Venting Position. When Floating Valve drops, open the lid carefully.
- Thicken & Seasonings: The Instant Pot Oxtail will be fall-off-the-bone tender, so carefully set aside the oxtail and half of the carrots. Bring the sauce to a simmer. Break down the potatoes and the other half of the carrots to thicken the sauce. Taste and season with more salt & black pepper if necessary (we added 2 large pinches of salt). Turn off the heat.
- Serve Instant Pot Oxtail: Carefully place the oxtails back in the sauce to keep them hot. *Pro Tip: The oxtails will taste even better after sitting in the sauce for 10 - 15 mins. The oxtails will be good enough to serve immediately or you can serve it the next day to allow the flavors to really come together! Enjoy~ :)
Notes
- Browning the oxtail on a hot Instant Pot surface before pressure cooking improves flavor and texture.
- Use unsalted chicken stock or a high-quality beef stock to control seasoning better.
- Deglazing the pot after sautéing the aromatics prevents sticking and incorporates rich browned bits into the sauce.
- Season the oxtails generously before browning for the best flavor penetration.
- The pressure cooking method dramatically reduces traditional oxtail braising times while maintaining tenderness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 765 kcal
% Daily Value*
| Calories | 765kcal | 38% |
| Carbohydrates | 24g | 8% |
| Protein | 85g | 170% |
| Fat | 36g | 55% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 291mg | 97% |
| Sodium | 734mg | 31% |
| Potassium | 586mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 8303IU | 166% |
| Vitamin C | 11mg | 12% |
| Calcium | 90mg | 9% |
| Iron | 12mg | 67% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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