how long to cook oxtail in instant pot: Step by Step guide 2024 Guide! Best Method.

how long to cook oxtail in instant pot?

“Cook oxtail in an Instant Pot for 45 minutes on high pressure. The extended time breaks down collagen in the tough meat, turning it into gelatin, which makes the meat tender and flavorful. High pressure accelerates this process, making the meat soft and easy to eat.”

Step by Step Guide: how long to cook oxtail in instant pot

Cooking oxtail in an Instant Pot is a fantastic way to create a flavorful and tender dish in a fraction of the time it would take using traditional methods.

Below, you’ll find an easy-to-follow step-by-step procedure, along with the necessary ingredients and their uses.

Ingredients

1. Oxtails (2-3 pounds): The main ingredient that provides rich flavor and a gelatinous texture when cooked.
2. Olive oil (2 tablespoons): Used for browning the oxtails and adding depth to the flavor.
3. Onion (1 large, chopped): Adds sweetness and aroma to the dish.
4. Garlic (4 cloves, minced): Enhances the overall flavor with its pungent taste.
5. Carrots (2, chopped): Adds natural sweetness and color to the dish.
6. Celery (2 stalks, chopped): Provides a base flavor and added nutrition.
7. Tomato paste (2 tablespoons): Contributes to the sauce’s richness and depth.
8. Beef broth (4 cups): Adds moisture and enhances the meaty flavor.
9. Bay leaves (2): Infuses a subtle earthy aroma into the dish.
10. Thyme (1 teaspoon dried or 2-3 sprigs fresh): Adds a fragrant herbal note.
11. Salt (to taste): Enhances flavor; adjust according to preference.
12. Black pepper (to taste): Adds a gentle heat to the dish.
13. Red wine (optional, 1 cup): Deepens the flavor profile and adds acidity.

Step-by-Step Cooking Procedure

Step 1: Prepare the Oxtails

• Rinse the oxtails under cold water and pat them dry with paper towels. Season them generously with salt and black pepper.

Step 2: Sauté the Oxtails

• Set the Instant Pot to ‘Sauté’ mode, and heat the olive oil. Once hot add the oxtails in batches, browning them on all sides for about 5-7 minutes. Remove and set aside.

Step 3: Sauté the Vegetables

• In the same pot, add chopped onion, garlic, carrots, and celery. Sauté for about 3-5 minutes until softened, scraping any browned bits from the bottom of the pot.

Step 4: Add Tomato Paste

• Stir in the tomato paste, cooking for another minute to caramelize slightly and enhance its flavor.

Step 5: Deglaze the Pot

• Pour in the red wine (if using) and beef broth, scraping the bottom again to ensure no bits are stuck.

Step 6: Return Oxtails to the Pot

• Place the browned oxtails back into the pot, and add the bay leaves and thyme.

Step 7: Pressure Cook

• Close the lid of the Instant Pot and set the valve to sealing. Choose the ‘Pressure Cook’ or ‘Manual’ setting and cook on high pressure for 45 minutes.

Step 8: Natural Release

• Once cooking is complete, allow the Instant Pot to naturally release pressure for about 15-20 minutes. After that, manually release any remaining steam.

Step 9: Final Touches

• Open the lid, remove the oxtails, and set them aside. If desired, use the sauté function again to reduce the sauce for thicker consistency.

Step 10: Serve

• Serve the oxtails hot, paired with the rich sauce and any sides of your choice, such as mashed potatoes or rice.

Nutritional Data (per serving, based on a yield of 6 servings)

• Calories: 350
• Protein: 34g
• Fat: 22g
• Carbohydrates: 10g
• Fiber: 2g
• Sugar: 3g
• Sodium: 500mg

Enjoy this comforting and delicious oxtail dish made effortlessly in your Instant Pot! You’ll savor every bite of tender meat infused with rich flavors.

Cooking oxtail traditionally requires lengthy hours to achieve that perfect consistency, but the Instant Pot significantly reduces this time while preserving flavor.

By mastering the essential techniques—preparation, seasoning, browning, and pressure cooking—you can create an amazing dish with minimal effort.

Learning to navigate these straightforward steps makes oxtail accessible to both novice and seasoned cooks.

In this comprehensive guide, we will outline everything from the best cooking methods to flavorful ingredient variations.

You will discover how long to cook oxtail in the Instant Pot, delve into drool-worthy recipes, and find the perfect side dishes to complement your meal.

Get ready to impress your palate with mouthwatering oxtail dishes made effortlessly in your Instant Pot.

Step-by-step instructions for cooking oxtail in the Instant Pot

Cooking oxtail in an Instant Pot can transform this tough cut of meat into a tender, succulent dish.

With the right steps, you’ll have a mouth-watering oxtail meal with a fraction of the time required for slow cooking.

Preparing the Oxtail

Begin by rinsing your pieces of oxtails under cold water to remove any bone fragments and excess blood.

Make sure to pat them dry with paper towels thereafter. If you have particularly large pieces, consider cutting them into smaller, even-sized pieces to ensure they cook evenly.

Seasoning Your Oxtail

Generously season the oxtails with salt, ground black pepper, and garlic powder, making sure to rub these seasonings into the meat to infuse it with flavor.

For added depth, you might also include a few minced garlic cloves, some Worcestershire sauce, or a touch of soy sauce.

Browning the Meat for Added Flavor

Set your Instant Pot to the sauté setting and add a bit of oil. Once hot, place the oxtails in the pot and brown them on all sides. You may need to do this in batches to avoid overcrowding.

A golden-brown crust should form; this browning lends a rich flavor to both the meat and the eventual gravy or sauce. Once browned, use a wooden spoon to remove the oxtails and set them aside.

Deglazing the Instant Pot

After removing the browned oxtails, you’ll often find bits stuck to the bottom of the pot—this is where flavors live! Pour in a cup of beef broth (or a cup of water) and use the wooden spoon to scrape off all those delicious bits.

For added flavor, throw in some chopped yellow onion, green onions, or even tomato paste as part of this deglazing process, stirring for a minute or two as the liquid simmers and absorbs the flavors.

Setting the Cooking Time and Pressure

Return the oxtails to the pot with any additional cooking liquid required by your recipe. Secure the lid and set the Instant Pot to High Pressure.

Cooking times may vary depending on the size of the oxtail pieces; however, a good rule of thumb is to cook them for about 45 minutes if they are cut into smaller pieces, or up to 60 minutes for larger pieces.

Remember, the goal is to cook the oxtails until the connective tissue has broken down and the meat is tender.

Releasing Pressure and Finishing Touches

After the cook time has finished, allow the pressure to release naturally for about 20 minutes, then you can manually release any remaining pressure. Carefully open the lid and, if desired, skim off any excess fat.

To finish, you may add vegetables like medium carrots or butter beans. Continue to cook on the sauté setting until the vegetables are tender, and the oxtail gravy has thickened to your liking. Adjust seasonings if necessary.

Follow these steps for perfectly cooked oxtail with the ease and speed that only an Instant Pot can provide.

The result should be a rich and hearty Oxtail Stew or a delectably thick Pot Oxtail with a gravy that clings to the tender meat, perfect for a comforting meal any time of the year.

Best ingredients and substitutions for enhancing flavor

When creating a flavorful oxtail dish, especially when using a pressure cooker like the Instant Pot, the choice of ingredients is crucial for enhancing taste.

Here are the top 10 ingredients and their potential substitutions to elevate the flavor of your oxtail recipe.

1. Worcestershire Sauce – Enhances savory umami flavors. Substitute: Soy sauce or balsamic vinegar mixed with a little sugar.
2. Beef Broth – Provides a rich base for the cooking liquid. Substitute: Vegetable broth or a combination of water and a beef bouillon cube.
3. Garlic Powder – Adds a robust garlic flavor. Substitute: Half the amount of fresh minced garlic cloves or garlic paste.
4. Tomato Paste – Contributes depth and slight acidity. Substitute: Canned tomato sauce or ketchup in a pinch.
5. Butter Beans – Adds creaminess and body to the dish. Substitute: Cannellini beans or kidney beans.
6. Medium Carrots – Sweetness and texture. Substitute: Parsnips or sweet potatoes for a similar effect.
7. Black Pepper – A quintessential spice for heat and sharpness. Substitute: White pepper for a milder heat.
8. Green Onions – Fresh, pungent flavor. Substitute: Chives or a small amount of finely chopped yellow onion.
9. Yellow Onion – Aromatic sweetness. Substitute: White onions or shallots.
10. Cooking Time – In an Instant Pot, the correct time ensures tenderness. Substitute: Slow cooking in a crock pot, though it will require more time.

Remember, vary these substitutions based on availability and dietary preferences.

Taste and adjust seasonings as needed throughout the cooking process to ensure a rich and delightful oxtail experience.

Variations on oxtail recipes

Cooking oxtail lends itself to a variety of rich and flavorful recipes from around the world.

These slow-cooked dishes are often infused with a mix of herbs, spices, and other ingredients that highlight the succulent nature of the meat.

Two popular variations include the Jamaican-style oxtail stew and the Asian-inspired oxtail braise.

Both recipes transform the tough connective tissue of oxtails into tender, fall-off-the-bone goodness, but they do so using different flavor profiles and cooking techniques.

Jamaican-style oxtail stew

Delve into the flavors of the Caribbean with a Jamaican-style oxtail stew. This dish is rich, flavorsome, and hearty, making it a favorite for family dinners.

Ingredients:

• 2 lbs oxtails (cut into thick pieces)
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp Worcestershire sauce
• 2 tbsp cooking oil
• 1 large yellow onion (chopped)
• 1 tbsp tomato paste
• 2 cloves garlic (minced)
• 1 tsp garlic powder
• 2 green onions (sliced)
• 1 cup beef broth
• 1 cup water
• 1 medium carrot (sliced)
• 1 can butter beans (drained)
• Optional: Scotch bonnet pepper for heat

Instructions:

1. Season Oxtails: In a large bowl, season oxtails with salt, black pepper, and Worcestershire sauce.
2. Brown Oxtail: Set the Instant Pot to ‘Sauté’ and heat the cooking oil. Brown the oxtails on all sides for about 5 minutes, using a wooden spoon to turn.
3. Add Aromatics: Stir in the yellow onion, garlic, and tomato paste. Sauté until onions become translucent.
4. Deglaze Pot: Pour in beef broth and a cup of water to deglaze the pot, scraping up any browned bits.
5. Pressure Cook: Add the green onions and carrots. Seal the Instant Pot lid and cook on high pressure for 45 minutes for smaller pieces, or up to 60 minutes for larger pieces of oxtails.
6. Release Pressure: Once cook time is complete, allow for natural pressure release for at least 20 minutes.
7. Finish with Beans: Open the lid, stir in the butter beans, and let sit for an additional 5 minutes to heat through. If desired, adjust the stew with a Scotch bonnet pepper for a traditional kick of heat.
8. Serve: Serve your oxtail stew hot with rice, peas, or your favorite side.

Asian-inspired oxtail braise

For a savory braise that showcases Asian flavors, try this easy-to-follow recipe. It pairs succulent oxtail with a melody of aromatic spices and sauces, creating a dish that’s both comforting and exotic.

Ingredients:

• 2 lbs oxtails (cut into thick pieces)
• 1 tsp salt
• 1 tsp black pepper
• 1 tbsp soy sauce
• 2 tbsp vegetable oil
• 1 yellow onion (sliced)
• 4 cloves garlic (minced)
• 1 tbsp ginger (minced)
• 2 star anise
• 3 tbsp oyster sauce
• 3 tbsp rice wine
• 4 cups of cold water

Instructions:

1. Prepare Oxtails: Pat the oxtail pieces dry with paper towels and season with salt and black pepper.
2. Brown Meat: Heat the oil on the ‘Sauté’ setting in the Instant Pot. Add oxtails to brown for about 5 minutes on all sides.
3. Sauté Aromatics: Add the yellow onion, garlic, and ginger. Stir until fragrant, approximately 2 minutes.
4. Introduce Asian Elements: Add the star anise, oyster sauce, soy sauce, and rice wine to the pot, mixing well.
5. Add Water: Pour in 4 cups of cold water, ensuring the oxtails are submerged.
6. Pressure Cook: Secure the Instant Pot lid and set to cook on high pressure for 45 minutes for smaller pieces or up to 60 minutes for larger cuts.
7. Natural Release: Once cooking is complete, let the pressure release naturally for 20 minutes before doing a quick release for any remaining pressure.
8. Reduce Sauce: If a thicker sauce is desired, remove the oxtails and set the Instant Pot to ‘Sauté’ to reduce the liquid for about 10-15 minutes, stirring occasionally.
9. Serve: Serve your braise over a bed of steamed white rice or with steamed bao buns to complete the meal.

Remember, for both Jamaican and Asian variations, the time may need to be adjusted based on the size of the oxtail pieces.

Larger pieces will require additional cooking time to ensure they are tender. Always ensure the mechanic seal and venting systems of your Instant Pot are clean and working properly to achieve the best results.

Types of meat used in oxtail dishes

Cooking oxtail in an Instant Pot is a convenient way to enjoy this traditional dish with tenderness and rich flavor without the lengthy slow cooking time normally required. Follow these simple steps for a delicious oxtail meal:

1. Preparation: Season approximately 2-3 lbs of oxtail pieces with salt, black pepper, and garlic powder to taste. You could also add Worcestershire Sauce for additional flavor.
2. Searing: Set your Instant Pot to the sauté function. Add oil and brown the oxtails on all sides. This should take about 2-3 minutes per side.
3. Vegetables: After removing the oxtails, sauté chopped onions (green or yellow), garlic cloves, and medium carrots until they’re slightly softened. A wooden spoon comes in handy for stirring the vegetables.
4. Deglazing: Add a splash of beef broth or a cup of water to the pot to deglaze, scraping up any browned bits from the bottom.
5. Cooking: Return oxtails to the pot, add enough cooking liquid to just cover the meat, tomato paste, and additional seasonings if desired.
6. Pressure Cooking Time: Close the lid, set the valve to sealing, and cook on high pressure for about 45 minutes for smaller pieces or up to 60 minutes for larger pieces with substantial connective tissue.
7. Release and Finish: Allow for a natural pressure release for about 20 minutes, then carefully quick release any remaining pressure. If desired, add butter beans or other accompaniments and allow to heat through.
8. Thickening Gravy: Optional – afterward, you might want to thicken the oxtail gravy. Set the pot to sauté mode again and simmer to reduce the liquid or add a flour or cornstarch slurry until it reaches your desired consistency.

Using the Instant Pot dramatically reduces the traditional cook time while still delivering the falling-off-the-bone experience of classic Oxtail Stew.

Cooking tips for tender, fall-off-the-bone oxtail

Cooking tender, fall-off-the-bone oxtail in an Instant Pot is all about mastering the balance between seasonings, cook time, moisture, and pressure. Here are the top 10 tips with practical examples:

1. Prep Oxtails Right: Season oxtails with black pepper, garlic powder, and Worcestershire sauce for depth of flavor.
2. Sauté First: Always brown oxtails using the Instant Pot’s sauté function; this brings out a rich flavor (golden brown on both sides).
3. Layer Flavors: Add aromatic vegetables like yellow onions, green onions, and garlic cloves while browning the meat.
4. Seal Properly: Ensure your Instant Pot lid is sealed correctly to maintain pressure for even cooking.
5. Enough Liquid: Use beef broth and a cup of water as the cooking liquid; this creates a savory oxtail gravy.
6. Right Pressure: Cook on high pressure for the proper cook time. Typically, it’s about 45 minutes for 2-3 lbs of oxtails.
7. Natural Release: Allow the Instant Pot to release pressure naturally to keep the meat moist.
8. Add Veggies Late: Incorporate medium carrots or butter beans in the last 10-15 minutes of cooking to avoid mushiness.
9. Thicken Gravy: Use a tablespoon of tomato paste or cornstarch mixed with cold water to thicken the liquid post-cooking.
10. Rest Before Serving: Let the oxtails rest in the pot for a few minutes after cooking to allow juices to redistribute.

By managing these elements, even larger pieces with plenty of connective tissue will transform into succulent bites. For Oxtail Stew or just the classic, these tips are your roadmap to delectable results.

Side dishes that pair well with oxtail

When you’ve put the time and effort into making a sumptuous Instant Pot Oxtail, you’ll want side dishes that complement the rich and hearty flavor of the main course.

The perfect accompaniments absorb the oxtail gravy’s robustness, balance its savory heft, and add a fresh contrast to the dish. Here are three classic side dishes that pair beautifully with oxtail.

Rice and Peas

A traditional Caribbean and African staple, rice and peas is a delightful pairing for oxtail. The rice soaks up the flavors of the oxtail gravy, while the peas add a gentle sweetness and texture contrast.

Step-by-Step Instructions:

1. Rinse Rice: Begin by rinsing 1 cup of rice in cold water until the water runs clear. This step removes excess starch and prevents clumping.
2. Cook Peas: If using dried beans, soak them overnight, then simmer in water with a clove of garlic and a bay leaf until tender. If you’re short on time, canned beans can be used and simply rinsed.
3. Season: In a pot, add coconut milk, a pinch of salt, and fresh thyme to the rice and beans. For an authentic flavor, add a whole scotch bonnet pepper (do not break it, as it will become very spicy).
4. Cook: Bring everything to a boil, then reduce to a simmer, cover, and cook until the rice is tender — typically around 20 minutes.
5. Serve: Fluff the rice with a fork, remove the whole pepper and thyme stalk, and serve as a bed for your flavorful oxtail.

Mashed Potatoes

Creamy and buttery, mashed potatoes are a classic side that’s perfect for sponging up oxtail gravy.

Step-by-Step Instructions:

1. Boil Potatoes: Peel and chop 2 pounds of potatoes into even chunks. Boil them in salted water until fork-tender, about 15-20 minutes.
2. Drain: Once cooked, drain the potatoes thoroughly. This step ensures your mashed potatoes aren’t watery.
3. Mash and Season: Return the potatoes to the pot, add butter, a splash of milk or cream, and mash until smooth. Then, season with salt and pepper to taste.
4. Serve: Scoop a generous portion next to your oxtail. The mashed potatoes will act as a fluffy cloud absorbing the succulent gravy.

Steamed Vegetables

Steamed vegetables bring a lightness and a nutritional balance to the plate, offering a crisp contrast to the tender oxtail.

Step-by-Step Instructions:

1. Prepare Vegetables: Select fresh vegetables like broccoli, carrots, and green beans. Wash and cut them into uniform pieces.
2. Steam: Place the veggies in a steamer basket over a pot of boiling water. Cover and steam until they are bright in color but still have a bit of crunch — usually around 3-5 minutes for most vegetables.
3. Season: After steaming, toss the vegetables in a small amount of olive oil or butter, and season with salt and pepper. For extra flavor, sprinkle some minced garlic or a squeeze of lemon over them.
4. Serve: Arrange the steamed vegetables beside the oxtail to refresh the palate between those rich, meaty bites.

Each of these side dishes offers a way to balance and enhance your Instant Pot Oxtail, turning a simple oxtail meal into a well-rounded feast.

Nutrition information for oxtail dishes

Oxtail is a nutrient-dense meat, offering a rich source of protein along with minerals like iron and phosphorus.

When preparing an oxtail dish, such as Oxtail Stew or Pot Oxtail, it’s important to note the nutritional content can vary depending on the additional ingredients and cooking methods used.

Typically, one serving (approximately 3 ounces) of cooked oxtail without additional ingredients contains:

• Calories: 250-300 kcal
• Protein: 30-35 grams
• Fat: 15-20 grams (saturated fats: 6-7 grams)
• Cholesterol: 95-105 mg
• Sodium: 90-100 mg

When you add ingredients like butter beans, medium carrots, and tomato paste, the calorie count can increase, along with an elevated content of fiber, vitamins, and other minerals.

Here’s a simplified nutritional breakdown per serving for an Oxtail Stew with vegetables:

Nutritional Component | Amount per Serving
— | —
Calories | 300-400 kcal
Protein | 30-40 grams
Fat | 15-25 grams (saturated: 6-9 grams)
Carbohydrates | 10-20 grams
Fiber | 2-4 grams
Sodium | 300-500 mg

Note that these values are approximate and can differ based on the specific recipe and portion size.

Moreover, the method of preparation, such as slow cooking, may affect the ultimate nutritional content by breaking down connective tissue for a more tender texture, potentially changing the dish’s fat profile.

To get precise nutritional information, calculating based on the exact ingredients used and their respective amounts is advised.

Equipment recommendations for cooking oxtail

Cooking the perfect oxtail, especially in an Instant Pot, requires specific kitchen equipment to ensure tenderness and flavor. Here, I present the top 10 essential tools for preparing this dish successfully:

1. Instant Pot: Ideal for both slow cooking and pressure cooking the oxtail, reducing cook time significantly while infusing flavors.
2. Wooden Spoon: Essential for sautéing your yellow onion and green onions, as well as stirring in tomato paste without scratching the pot.
3. Sharp Knife: Needed to trim any excess fat and slice oxtail into larger pieces for even cooking.
4. Cutting Board: Provides a sturdy base for cutting vegetables and oxtail.
5. Measuring Cups and Spoons: Ensuring precise amounts of Worcestershire sauce, garlic powder, and beef broth creates a balanced cooking liquid.
6. Tongs: Safely handle and brown oxtail pieces without getting burnt.
7. Skillet: If your Instant Pot isn’t large enough to brown all your oxtails at once, a skillet will come in handy for that initial sear.
8. Mixing Bowls: Useful for seasoning oxtails with black pepper and other spices before cooking.
9. Strainer: Aids in rinsing cold water through butter beans or to strain the oxtail gravy if desired.
10. Peeler: Speeds up prep time when working with medium carrots or other vegetables for your Pot Oxtail Stew.

Using these tools, you can confidently prepare your oxtail recipe, ensuring both safety and delicious results.

how long to cook frozen oxtail in instant pot

Cooking frozen oxtail in an Instant Pot is a straightforward process that can yield tender and flavorful meat. Here is a simple step-by-step guide on how to do it:

Preparation

1. Gather Ingredients: You’ll need about 2 lbs of frozen oxtails, a teaspoon of garlic powder or 2-3 minced garlic cloves, 2 teaspoons of Worcestershire sauce, a tablespoon of tomato paste, a cup of beef broth, a cup of water, salt, black pepper to taste, and optional vegetables like medium carrots and butter beans.
2. Season Oxtails: Even though your oxtails are frozen, sprinkle them with salt, black pepper, and garlic powder to ensure they’re well-flavored.

Cooking Process

3. Brown Oxtails (Optional): If you want to add more flavor, set your Instant Pot to the sauté function and brown the oxtails with a little oil for a few minutes on each side, working in batches if necessary.
4. Add liquid: Add the Worcestershire sauce, tomato paste, beef broth, and water to the pot, making sure to scrape the bottom with a wooden spoon to lift any browned bits (this is important for flavor and to prevent the burn warning).
5. Cook: Seal the Instant Pot lid, set the valve to “sealing,” and cook on high pressure for about 45 minutes for smaller pieces, or up to 60 minutes for larger pieces with a lot of connective tissue.
6. Natural Release: Once the cook time is up, allow for a natural release of pressure for at least 20 minutes. Then, carefully release any remaining pressure before opening the lid.

Post-Cooking

7. Vegetables (Optional): If adding vegetables like carrots or butter beans, remove the oxtails, set the Instant Pot to sauté, and cook the vegetables in the cooking liquid until tender, then return the oxtails to the pot to heat through.
8. Serve: Enjoy your oxtails with the rich oxtail gravy, garnished with green onions or yellow onion if desired.

Cooking Chart Summary:

Remember, cooking times can vary based on the size and amount of oxtail as well as individual Instant Pot models.

Always ensure that pressure is fully released before opening your Instant Pot to prevent accidents.