Melt-in-Your-Mouth Instant Pot Oxtail Stew: Achieve Fall-Off-The-Bone Tender Oxtail in Record Time
Experience the ultimate comfort food with this incredibly flavorful Instant Pot Oxtail Stew. This recipe delivers melt-in-your-mouth tender oxtail in a rich, savory sauce, perfectly complemented by soft, yielding potatoes and sweet carrots. What traditionally takes hours of slow simmering is achieved in a fraction of the time thanks to the magic of pressure cooking, without compromising on any of the deep, satisfying flavors. Prepare to be amazed by how easily you can create a restaurant-quality dish right in your own kitchen.
Why This Instant Pot Oxtail Recipe Works So Well
There’s an undeniable allure to a hearty, deeply flavorful bowl of oxtail stew, a dish renowned for its rich taste and luxurious texture. Our Instant Pot oxtail recipe elevates this classic comfort food, making it more accessible than ever before. What sets this recipe apart is its ability to produce fall-off-the-bone tender oxtail, deeply infused with an aromatic savory sauce, alongside perfectly cooked, flavorful potatoes and carrots. The best part? It’s remarkably easy to prepare, transforming a lengthy traditional cooking process into a quick and convenient meal.
Oxtail, a cut rich in collagen and connective tissue, is celebrated for its intense beefy flavor and the incredibly tender texture it develops when cooked properly. Historically, tough cuts like oxtail and beef shanks have required hours of low and slow cooking to break down the tough fibers and transform them into succulent, gelatinous meat. However, the Instant Pot revolutionizes this process. By utilizing pressure cooking, we significantly reduce the cooking time, allowing the oxtail to achieve that desirable tender, “melt-in-your-mouth” consistency in just a fraction of the time it would take with conventional methods. This high-pressure environment not only speeds up tenderization but also forces the rich flavors of the broth and aromatics deep into the meat, ensuring every bite is packed with savory goodness.
This method ensures the oxtail remains juicy and succulent, releasing its natural gelatin into the broth to create a naturally thick, glossy, and intensely flavorful sauce that coats every ingredient beautifully. The inclusion of tender potatoes and carrots adds substance, natural sweetness, and a comforting texture, absorbing all the delicious flavors of the stew. It’s a complete meal that feels gourmet but is surprisingly straightforward to make, proving that convenience doesn’t have to sacrifice taste or quality.
Ingredients You Will Need for Instant Pot Oxtail Stew
Crafting this delicious Instant Pot oxtail stew requires a selection of fresh, high-quality ingredients that contribute to its deep, complex flavor profile. You’ll find all precise measurements, specific ingredients, and detailed instructions conveniently laid out in the printable recipe card located at the end of this post. For best results, we recommend gathering all your ingredients before you begin cooking.
Ingredient Information and Substitution Suggestions
Understanding your ingredients is key to creating a truly exceptional dish. Here’s a closer look at the components of our Instant Pot Oxtail Stew and some helpful tips for substitutions:
OXTAIL – The star of our stew! When selecting oxtails, look for pieces that are well-marbled with fat and show no signs of discoloration. This marbling is crucial as it contributes to the richness and tenderness of the meat during cooking. Fresh oxtail is always preferred, but high-quality frozen oxtail can also work well – just ensure it’s fully thawed before use. You will need approximately 2 pounds of oxtail for this recipe. If your oxtail pieces are very large, you might consider asking your butcher to cut them into smaller, more manageable sections for even cooking.
VEGGIES – Potatoes and carrots are quintessential additions to any comforting oxtail stew, offering both texture and a subtle sweetness that balances the rich meat. Their robust nature allows them to hold up well under pressure cooking while absorbing the delicious flavors of the sauce. Feel free to enhance the vegetable medley by adding chopped celery, parsnips, or even a handful of mushrooms for extra earthiness. For potatoes, both Yukon Gold potatoes (known for their creamy texture) and russet potatoes (which become wonderfully fluffy) will work beautifully in this recipe. Just adjust their size when cutting to ensure they cook evenly with the oxtail.
SAUCE BASE & AROMATICS – The foundation of our deeply savory sauce begins with a blend of key ingredients:
- Garlic Salt & Black Pepper: These foundational seasonings enhance the natural flavors of the oxtail and other ingredients.
- Olive Oil: Used for browning the oxtail and sautéing the aromatics, building the initial layers of flavor.
- Onion & Minced Garlic: Essential aromatics that create a fragrant and savory base for the stew. Sautéing them properly releases their sweet and pungent notes.
- Tomato Paste: Adds a concentrated umami depth and a hint of acidity, thickening the sauce and enriching its color.
- Liquid Smoke: Offers a wonderful smoky dimension without needing a smoker, complementing the beefy flavor of the oxtail.
- Soy Sauce: Contributes a powerful umami punch and saltiness, balancing the richness of the stew.
- Balsamic Vinegar: Provides a crucial acidic counterpoint, brightening the flavors and cutting through the richness of the oxtail. Its slight sweetness also adds complexity.
- Beef Bouillon Base & Water (or Beef Broth/Stock): This forms the liquid component of our stew. While we recommend a bouillon base reconstituted with water for intense flavor, you can easily substitute 1 ½ cups of quality beef broth or stock if preferred. Ensure your chosen liquid is of good quality, as it forms the bulk of your stew’s sauce.
How to Make Instant Pot Oxtail Stew
These step-by-step photos and instructions are designed to help you visualize the process of making this delicious Instant Pot Oxtail Stew. For a convenient printable version of this recipe, complete with precise measurements and comprehensive instructions, you can Jump to Recipe at the bottom of this post.
- Prepare Your Vegetables: Begin by peeling your carrots and cutting them into large, substantial chunks. This ensures they don’t become overly soft during pressure cooking. Next, cut your potatoes into halves; for larger potatoes, quarter them to ensure even cooking and appropriate bite-sized pieces. Finally, cut your onions into similar large chunks, as they will break down somewhat in the stew.
- Season the Oxtail: In a small mixing bowl, combine the garlic salt, black pepper, and half of the measured olive oil. Stir this mixture well until all the seasonings are evenly distributed.
- Coat the Oxtail: Place your oxtails into a large mixing bowl. Pour the prepared olive oil and spice mixture over the meat. Using gloved hands, thoroughly toss the oxtails, ensuring each piece is completely and evenly coated with the seasoning. This step is crucial for infusing the meat with flavor from the very beginning.
- Brown the Oxtail: Turn your Instant Pot to the “Sauté” function (often labeled “More” or “High” for more intense browning) and add the remaining olive oil to the pot. Once the oil is shimmering, carefully add the seasoned oxtails in a single layer, making sure not to overcrowd the pot. You may need to work in batches to achieve proper browning. Sear the oxtails on all sides until they develop a rich, golden-brown crust. This browning step is vital for building deep, complex flavors through the Maillard reaction. Once browned, remove the oxtails to a clean plate and set aside.
- Sauté the Onions: To the same Instant Pot (no need to clean it; the browned bits will add flavor!), add your chopped onion. Sauté for 2-3 minutes, stirring occasionally, until the onions soften and become translucent. This mellows their flavor and creates an aromatic base.
- Build the Flavorful Sauce: Add the minced garlic, tomato paste, liquid smoke, soy sauce, balsamic vinegar, beef bouillon base, and water to the pot with the sautéed onions. Stir everything thoroughly to combine all the ingredients, scraping up any browned bits from the bottom of the pot (this is called deglazing and adds immense flavor). Return the browned oxtails to the Instant Pot, ensuring they are mostly submerged in the liquid. This ensures they absorb all the rich flavors during pressure cooking.
CHEF’S TIP – We prefer using a concentrated beef bouillon base and reconstituting it with water for a robust flavor. However, if you prefer, you can substitute 1 ½ cups of high-quality beef broth or stock directly in place of the bouillon base and water combination.
- Add Vegetables: Gently add the chopped carrots and potatoes on top of the oxtail in the Instant Pot. Distribute them evenly. Placing them on top helps prevent them from becoming overly mushy during the high-pressure cooking process while still allowing them to absorb flavor.
- Pressure Cook: Securely close the lid of your Instant Pot and turn the steam release valve to the sealed (closed) position. Select the “Pressure Cook” or “Manual” setting and cook on high pressure for 40 minutes. Once the cooking cycle is complete, allow for a natural pressure release. This means letting the pressure dissipate on its own, which can take approximately 15-20 minutes. Natural release helps ensure the oxtail remains tender and juicy, preventing it from seizing up.
- Prepare for Serving: Once the pressure has naturally released and the float valve has dropped, carefully open the lid. Before serving, use tongs or a fork to easily remove the bones from the incredibly tender oxtail meat. The meat should effortlessly fall off the bone. Discard the bones and stir the succulent meat back into the stew.
Frequently Asked Questions & Expert Tips for Instant Pot Oxtail
If you prefer a thicker, more luxurious sauce for your Instant Pot oxtail stew, it’s an easy adjustment. First, use a slotted spoon to carefully remove the cooked oxtail meat and vegetables from the Instant Pot and set them aside. Next, turn the Instant Pot back to the “Sauté” function. In a separate small bowl, prepare a cornstarch slurry by whisking together 1 tablespoon of cornstarch with 1/4 cup of cold water until smooth. Pour this slurry into the simmering liquid in the Instant Pot, stirring constantly. Allow it to cook for a few minutes, continuing to stir, until the sauce thickens to your desired consistency. Once thickened, return the oxtail and vegetables to the pot and gently stir to combine.
Storing your Instant Pot oxtail stew leftovers correctly is key to enjoying them for days to come. Once the stew has cooled completely to room temperature, transfer it to an air-tight container. You can store this in the refrigerator for 3-4 days. When you’re ready to enjoy it again, reheat the oxtail stew gently in the microwave or on the stovetop over medium-low heat until it’s thoroughly warmed through, stirring occasionally to prevent sticking.
Absolutely! Instant Pot oxtail stew freezes exceptionally well, making it a fantastic meal prep option. To freeze, ensure the stew is completely cooled. Then, transfer it to a large freezer-safe bag (removing as much air as possible) or an air-tight, freezer-safe container. It’s important to leave some headspace at the top of the container or bag to allow for expansion during freezing. Frozen oxtail stew can be stored for up to 2-3 months. To reheat, thaw overnight in the refrigerator and then warm on the stovetop or in the microwave.
Expert Tip: Total Cooking Time Clarification: Please note that the “Total Time” indicated at the top of this recipe includes not only the active pressure cooking time but also the time your Instant Pot takes to come up to pressure (approximately 15 minutes) and the time required for a natural pressure release (another 15-20 minutes). This accounts for the entire process from start to finish.
Expert Tip: Trimming Oxtail: While oxtail fat is essential for flavor and tenderness, sometimes there can be excessive amounts. Before browning, you can trim some of the larger, visible pieces of fat to reduce the overall grease in your stew. Be careful not to remove too much, as some fat is necessary for the rich taste.
Serving Suggestions for Instant Pot Oxtail Stew
This comforting Instant Pot oxtail stew is a complete meal on its own, but its rich, savory sauce truly shines when paired with the right accompaniments. Serve your tender oxtail stew over a generous bed of fluffy white rice, creamy mashed potatoes, or wide egg noodles. Each of these options is perfect for soaking up every last drop of the exquisite sauce, ensuring no flavor goes to waste. To further enhance your meal, consider pairing it with a side of crusty bread for dunking into the rich broth, and a crisp, fresh dinner salad to add a refreshing contrast to the hearty stew. A sprinkle of fresh parsley or chives before serving can also add a bright, herbaceous note.
More Delicious Instant Pot Recipes
If you love the convenience and incredible results of cooking with your Instant Pot, you’ll be thrilled to explore more of our pressure cooker recipes. The Instant Pot is a versatile tool for creating tender meats and flavorful meals in record time. Be sure to check out these other favorites:
- Instant Pot Ribs
- Instant Pot Roast Beef
- Instant Pot Beef Stew
- Instant Pot Pulled Pork
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Instant Pot Oxtail
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 Tablespoon garlic salt
- 2 teaspoons black pepper
- 3 Tablespoons olive oil divided
- 2 pounds oxtails
- 1 cup onion coarsely chopped
- 1 Tablespoon minced garlic
- 1 Tablespoon tomato paste
- 2 Tablespoons liquid smoke
- 3 Tablespoons soy sauce
- ¼ cup balsamic vinegar
- 1 Tablespoon beef bouillon base
- 1 ½ cups water
- 2 cups baby Yukon gold potatoes
- 1 cup carrots chopped large
Things You’ll Need
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Instant pot
Before You Begin
- Choose oxtails that are well-marbled without any discoloration. You will need 2 pounds of oxtail for this recipe.
- Yukon gold potatoes or russet potatoes will both work nicely here.
Instructions
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Peel carrots and cut into large chunks. Cut potatoes into halves (and quarters for larger potatoes). Cut onions into chunks.
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In a small mixing bowl combine garlic salt, black pepper, and half of the olive oil. Stir to combine.
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Place oxtails into a large mixing bowl. Pour the olive oil mixture over the meat and using gloved hands, toss meat to coat.
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Turn Instant Pot to the saute function and add remaining olive oil to the pot. Brown oxtails on both sides then remove to a plate.
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To the Instant Pot, add onion and saute for 2-3 minutes until tender.
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Add garlic, tomato paste, liquid smoke, soy sauce, balsamic vinegar, beef bouillon base, and water. Stir to combine then add oxtails back in, making sure they are submerged.
TIP – We use a beef bouillon base and reconstitute it with water. If you prefer you can use 11/2 cups of beef broth or stock in place of the base and water.
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Add carrots and potatoes.
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Close lid and turn vent to closed position. Cook on high pressure for 40 minutes with a natural release.
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Before serving, remove bones.
Expert Tips & FAQs
- If you would like a thicker sauce, use a slotted spoon to remove the meat and vegetables. Turn the Instant Pot to the saute function and make a slurry with 1 tablespoon of cornstarch and 1/4 cup of water. Add the slurry to the pot and cook until it thickens to your liking.
- Please note that the cooking time noted at the top of this recipe includes 15 minutes for your pressure cooker to come to pressure and 15 minutes for the pressure to release.
- Store any cooled leftovers in an air-tight container kept in the refrigerator for 3-4 days. Reheat in the microwave or on the stovetop over medium-low heat until warmed through.
- Freezing – Transfer the cooled stew to a large freezer-safe bag or air-tight container. Make sure to leave some room at the top of the container or bag to allow for expansion. Frozen oxtail stew can generally be kept for up to 2-3 months.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.