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
- 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~ :)
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Super easy to make fall-off-the-bone tender & juicy Instant Pot Oxtail! You’ll fall in love with the buttery rich beefy flavors paired with the satisfying gelatin-rich & tender beef. Comforting & delicious Instant Pot meal!
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After numerous requests from readers, we’ve been eager to test & develop a recipe for cooking oxtails in Instant Pot!
Oxtails are often slow-cooked or braised for hours to achieve that melty rich fall-off-the-bone beefy satisfaction. So this is where our Instant Pot shines!
To celebrate the end of another school year, we invited some of our international students over for a homecooked dinner.
As we were designing the menu & planning for the meal, we thought, hey! oxtail would be great to pamper our lovely guests!
And they loved it! 🙂
The best part of using Instant Pot to cook oxtail?
- Deliciously fall-off-the-bone tender, rich, juicy, & flavorful beef
- Saves time
- Hands-off cooking – no need to tend the pot
- No need to heat up the oven (saves electricity!)
Time to make Fall-off-the-bone Juicy Instant Pot Oxtails!
Instant Pot Oxtail Step-by-Step Cooking Guide
Prepare Ingredients for Instant Pot Oxtails.
1
Brown Oxtail in Instant Pot
Heat up Instant Pot using “Sauté More” function.
*Tip: For older versions – press “Saute” button, then “Adjust” button. For newer versions – press “Saute” button twice.
Wait until it says “HOT” (takes roughly 8 minutes). 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 minutes.
While one side is browning, season the other side with more salt & black pepper.
*Pro Tip: We are just browning the larger pieces of oxtails to save time from browning a second batch.
2
Saute Onion & Garlic
Set aside the browned oxtails.
Add in sliced onions, then saute for two minutes.
Add in 3 tbsp (49g) tomato paste, 2 bay leaves, a pinch of dried oregano and dried thyme. Saute for another 3 minutes.
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. Make sure 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 Cooking Methods: High Pressure 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. Yes, the carrots will be soft as well. 🙂
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. For reference, 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 minutes.
The oxtails will be good enough to serve immediately or you can serve it the next day to allow the flavor to really come together!
Enjoy your Fall-off-the-bone Juicy Instant Pot Oxtail!~ 🙂
Tools for Instant Pot Oxtails
4.99 from 137 votes
Instant Pot Oxtail
Author: Amy + Jacky
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!
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Servings 6
Total Time 1 50
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
Equipment
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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~ 🙂
Video
Notes
Rate Amy + Jacky's Recipe: If you've tried our recipe, rate the recipe in the Comments section. Thank you!
Calories: 765kcal
Course: Dinner, Main
Cuisine: American
Keyword: instant pot oxtail, instapot oxtail, pressure cooker oxtail
Nutrition
Calories: 765kcal | Carbohydrates: 24g | Protein: 85g | Fat: 36g | Saturated Fat: 14g | Cholesterol: 291mg | Sodium: 734mg | Potassium: 586mg | Fiber: 3g | Sugar: 5g | Vitamin A: 8303IU | Vitamin C: 11mg | Calcium: 90mg | Iron: 12mg
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