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How to Make Instant Pot Jamaican Oxtail Stew - A Step-by-Step Guide

Are you looking to add a taste of the Caribbean to your dinner table? Look no further than Instant Pot Jamaican Oxtail Stew! This delicious and hearty dish is a staple of Jamaican cuisine, known for its rich and flavorful blend of spices and slow-cooked meat. With the help of an Instant Pot, you can now enjoy this classic dish in a fraction of the time without sacrificing any of the traditional flavors.

Oxtail, the main ingredient in this stew, is a tough cut of meat that becomes incr...

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Ingredients

  • ¼ cup brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon salt
  • 2 teaspoons garlic powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon hickory-flavored liquid smoke
  • 2 ½ pounds beef oxtails
  • 2 tablespoons vegetable oil
  • 1 cup beef broth, divided
  • 2 medium carrots, chopped
  • 1 medium yellow onion, chopped
  • 4 medium green onions, chopped
  • 1 tablespoon minced garlic
  • 1 Scotch bonnet chile pepper, chopped
  • 1 tablespoon ketchup
  • 1 teaspoon dried thyme
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 1 (16 ounce) can pinto beans, rinsed and drained

Information

  • Prep Time: 20 mins
  • Cook Time: 1 hr 15 mins
  • Additional Time: 20 mins
  • Total Time: 1 hr 55 mins
  • Servings: 4

  • Combine brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, allspice, cinnamon, and liquid smoke in a bowl. Add oxtails and toss until well coated.
  • Turn on a multi-functional pressure cooker (such as Instant Pot) and select the Sauté function. When hot, add oil and place oxtails, flat-side down, inside. Brown on all sides, about 5 minutes. Transfer to a bowl and set aside.
  • Pour 2 tablespoons 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. Sauté until onions have softened, about 5 minutes. Return oxtails to the pot with remaining beef broth, ketchup, and thyme. Cancel the Sauté function.
  • Close and lock the lid. Select high pressure according to the manufacturer's instructions; set the timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
  • Release the pressure using the natural-release method according to the manufacturer's instructions, 20 to 40 minutes. Unlock and remove the lid.
  • Remove oxtails and vegetables from the pot, leaving the liquid behind. Select Sauté 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. Return oxtails and vegetables back to the pot, and mix to combine.

    • Nutrition

    971 cal.

    • Total Fat: 47g
    • Saturated Fat: 17g
    • Cholesterol: 312mg
    • Sodium: 3154mg
    • Total Carbohydrate: 44g
    • Dietary Fiber: 8g
    • Total Sugars: 18g
    • Protein: 94g
    • Vitamin C: 10mg
    • Calcium: 159mg
    • Iron: 14mg
    • Potassium: 1086mg

    Categories

    Stew recipes
    Jamaican recipes
    Oxtail recipes
    Instant pot recipes
    Main recipes