Instant Pot Easy Braised Oxtail Recipes

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)

INSTANT POT EASY BRAISED OXTAIL

Steps:

• Heat the vegetable oil in the Instant Pot over Sauté mode set to high (medium-high heat in a stovetop PC) until the oil starts to shimmer. While the pot heats, sprinkle the oxtail with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the oxtails to the pot in a single layer (they will just barely fit in a 6-quart Instant Pot - think jigsaw puzzle) and sear until well browned on the bottom, about 5 minutes. Flip the oxtails and immediately move on to the next step.
• Pour the broth into the pot, then sprinkle the oxtails with the dried thyme. Drizzle the Worcestershire sauce and soy sauce over everything.
• Lock the lid on the pressure cooker. Cook at high pressure for 45 minutes ("Manual" or "Pressure Cook" mode in an Instant Pot), or for 40 minutes in a stovetop PC. Let the pressure come down naturally, about 30 more minutes. (If you're in a hurry, you can quick release any remaining pressure after 20 minutes.) Remove the lid, tilting it away from you to avoid the hot steam.
• Remove the oxtails from the pot with tongs or a slotted spoon. Be gentle - the oxtails will be fall-apart tender. Pour the cooking liquid into a 1-quart fat strainer, and let it settle to separate the fat. Pour a little of the de-fatted liquid on the oxtails and pass the rest at the table to use as a sauce. Enjoy!

INSTANT POT® OXTAIL BROTH

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place oxtail pieces on a baking sheet and roast under the preheated broiler until well browned, 5 to 7 minutes per side.
• Place oxtail in a multi-functional pressure cooker (such as Instant Pot®). Sprinkle green onions, garlic cloves, and ground ginger on top of the oxtail and cover with water. Close and lock the lid. Select high pressure according to manufacturer's instructions and set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Let broth cool completely. Strain broth into a container, removing and discarding oxtail pieces, green onions, and garlic.

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.