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5.0 from 405 votes

Instant Pot Oxtail

Super easy to make fall-off-the-bone tender & juicy Instant Pot Oxtail! Fall in love with the buttery rich beefy flavors paired with the satisfying gelatin-rich & tender pressure cooker oxtails. Comforting & delicious!

Total Time
1 hr 50 mins
Servings: 6
Calories: 765 kcal
Course: Main Course , Dinner
Cuisine: American

Ingredients

  • 3.5 - 4 pounds (1766g) oxtails
  • 1 (250g) large onion , sliced
  • 1 (466g) large russet potato , quartered
  • 3 (296g) medium carrots , cut in 1 ½ inch (4cm) chunks
  • 8 (30g) garlic cloves , roughly chopped
  • ¼ cup (63ml) balsamic vinegar
  • 1.5 tablespoon (22.5ml) Regular soy sauce
  • 1 tablespoon (15ml) fish sauce
  • 1 tablespoon (15ml) olive oil
  • 3 tablespoons (49g) tomato paste
  • 2 (0.3g) bay leaves
  • A pinch dried oregano
  • A pinch dried thyme
  • 1 cup (250ml) unsalted chicken stock or high quality beef stock

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

  • Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!

Nutrition Information

Calories 765kcal (38%) Carbohydrates 24g (8%) Protein 85g (170%) Fat 36g (55%) Saturated Fat 14g (70%) Cholesterol 291mg (97%) Sodium 734mg (31%) Potassium 586mg (17%) Fiber 3g (12%) Sugar 5g (10%) Vitamin A 8303IU (166%) Vitamin C 11mg (12%) Calcium 90mg (9%) Iron 12mg (67%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 765

% 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.