Instant Pot Oxtail Stew Recipes

INSTANT POT OXTAIL STEW (RABO GUISADO)

Steps:

• Season oxtails with seasonings in a bowl.
• Add oxtails and remaining ingredients to the Instant Pot.
• Set pressure to high and cook for 55 minutes.
• Allow for a natural release.

INSTANT POT OXTAILS (BRAISED OXTAILS)

Steps:

• Season the oxtails with the salt and pepper.
• Heat the butter in the Instant pot over the normal saute setting.
• Add oxtails and brown on all sides, about 3-5 minutes per side.
• Add onions and garlic and saute for about 2 minutes.
• Add the sake and cook another 30 seconds, using a wooden spoon to scrape all the browned bits from the bottom of the pot.
• Add beef broth, broad bean paste and Chinese five spice.
• Set the Instant Pot to pressure cook for 60 minutes on high. Let the pressure release naturally for 15 minutes, then use the quick release to release any remaining pressure.
• Once the pressure has been released, remove the lid and bring back to a simmer on the saute setting (low).
• Add the cream and simmer until reduced and slightly thickened, about 5-10 minutes. **If sauce is too thin, use a cornstarch slurry (see recipe note #2)
• Serve over egg noodles, rice, potatoes, etc. (See post above for serving ideas)

OXTAIL STEW

Steps:

• Heat the oil in a large pot or Dutch oven over medium-high heat. Season the oxtails with a good pinch of salt and several grinds of black pepper. Add half of the oxtails to the hot oil and cook until well browned on each side, about 8 minutes total. Use tongs to remove the seared oxtail to a large plate or bowl, then repeat with the remaining oxtails; remove.
• Add the celery, carrots and onion to the pot and cook until just tender, stirring frequently, about 4 minutes. Stir in the garlic and ginger and cook, stirring, until fragrant, about 1 minute. Stir in the tomato paste and cook, stirring, until it turns brick red in color, about 2 minutes. Sprinkle the flour over the vegetables, then stir until combined. Stir in the beef broth, allspice, thyme, bay leaves, brown sugar, and Worcestershire until combined. Cut an "X" in the pointy end of the chile (opposite the stem) with a small paring knife, then add to the pot.
• Return the browned oxtails to the pot, making sure all the pieces are submerged in the broth. Bring to a boil, then reduce the heat to low. Simmer, covered, until the meat is very tender and nearly falling off the bone, about 3 hours.
• Remove and discard the thyme and bay leaves. Skim the excess fat from the top of the stew with a small ladle, then stir in the butter beans until warmed through. Season with salt and pepper. Ladle into bowls, top with scallions and serve with white rice.

INSTANT POT® JAMAICAN OXTAIL STEW

Steps:

• Combine brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, allspice, cinnamon, and liquid smoke in a bowl. Toss oxtails in the mixture until well coated.
• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Allow to heat up. Add vegetable oil to the hot pot and lay oxtail pieces inside, flat side down. Brown on all sides, about 5 minutes. Transfer to a bowl and set aside.
• Pour 2 tablespoons of beef broth into the pot to deglaze, scraping up all the browned bits from the bottom with a wooden spoon. Add carrots, onion, green onions, garlic, and scotch bonnet pepper. Stir and saute until onions have softened, about 5 minutes. Add oxtails, remaining beef broth, ketchup, and thyme. Cancel Saute function.
• Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 20 to 40 minutes. Unlock and remove the lid.
• Remove oxtails and vegetables from the pot, leaving liquid behind. Select Saute function and bring liquid to a simmer. Combine water and cornstarch in a small bowl; stir into the simmering liquid. Add pinto beans and simmer until liquid is slightly thickened and beans are warmed, about 5 minutes. Add oxtails and vegetables back to the pot, and mix to combine.