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Instant Pot oxtail stew served in a bowl with garnish and bread.

Instant Pot Oxtail Stew

A hearty, comforting stew where tender oxtail is braised in a rich red wine and beef broth mixture with aromatic vegetables and herbs. This Instant Pot recipe dramatically cuts down the traditional long-cooking time while still delivering melt-in-your-mouth meat and a deeply flavorful sauce—perfect for a cool evening or a special weekend meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 20 minutes
Course Main Course, stew
Cuisine Global (with Caribbean and European influences)
Servings 4 6

Equipment

  • Instant Pot (or any electric pressure cooker)
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Large bowl (for dredging)
  • Wooden spoon
  • Tongs

Ingredients
  

  • Meat & Coating:
  • 2 –3 lbs oxtail cut into pieces
  • Salt and freshly ground black pepper to taste
  • 1/4 cup all-purpose flour or gluten-free flour for a GF version
  • For Searing & Sautéing:
  • 2 –3 tablespoons olive oil
  • Vegetables & Aromatics:
  • 1 large onion chopped
  • 2 carrots peeled and chopped
  • 2 celery stalks chopped
  • 4 garlic cloves minced
  • 2 tablespoons tomato paste
  • Liquids & Herbs:
  • 1 cup red wine choose a dry red wine
  • 3 cups beef broth use low sodium if preferred
  • 2 bay leaves
  • 2 sprigs fresh thyme or 1/2 teaspoon dried thyme
  • Optional 1 can (14.5 oz) diced tomatoes, drained
  • Optional 1–2 sprigs fresh rosemary
  • For Finishing:
  • Optional Chopped fresh parsley, for garnish

Instructions
 

  • Prepare and Brown the Oxtail:
  • Season & Dredge: Pat the oxtail pieces dry with paper towels. Season generously with salt and pepper, then lightly dredge in flour, shaking off any excess.
  • Sear the Meat: Set your Instant Pot to the Sauté mode and add olive oil. Working in batches (to avoid overcrowding), add the oxtail pieces and sear them until they are well browned on all sides. Use tongs to turn the pieces as needed. Once browned, remove the oxtail and set aside.
  • Sauté the Vegetables:
  • In the same pot (do not wipe out the browned bits), add the chopped onion, carrots, and celery. Sauté for about 3–4 minutes until the vegetables soften.
  • Add the minced garlic and tomato paste. Stir continuously for an additional 1–2 minutes; this helps the tomato paste deepen in flavor and coat the vegetables.
  • Deglaze:
  • Pour in the red wine. Use your wooden spoon to scrape up any browned bits stuck to the bottom of the pot. These bits add rich flavor to the stew.
  • Pressure Cooking:
  • Return the browned oxtail pieces to the Instant Pot.
  • Add the beef broth, bay leaves, thyme, and rosemary (if using). Stir well.
  • If using diced tomatoes, add them now.
  • Secure the lid on the Instant Pot, ensuring the steam release valve is set to Sealing.
  • Select the Manual/Pressure Cook mode on High and set the timer for 45 minutes.
  • Pressure Release & Finishing:
  • When the cooking cycle ends, allow the pot to naturally release pressure for 15 minutes, then carefully turn the valve to Venting for a quick release of any remaining pressure.
  • Open the lid and remove the bay leaves, thyme sprigs, and rosemary.
  • Taste the stew and adjust the seasoning with salt and pepper if needed.
  • (Optional) For a thicker sauce, switch back to Sauté mode and let the stew simmer uncovered until it reaches your desired consistency.
  • Garnish with chopped fresh parsley before serving.
  • To Serve:
  • Spoon the rich, savory oxtail stew over mashed potatoes, creamy polenta, or serve with crusty bread to soak up the delicious sauce.
  • Details
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes (plus 15 minutes natural pressure release)
  • Total Time: Approximately 80 minutes
  • Yield: Serves 4–6
  • Category: Main Course / Stew
  • Method: Pressure Cooking / Braising
  • Cuisine: Global (with Caribbean and European influences)
  • Diet: Adaptable to gluten-free (use gluten-free flour); high-protein, paleo-friendly
  • Keywords
  • Instant Pot, oxtail, stew, braised beef, pressure cooker, comfort food, hearty stew, red wine braised, easy dinner
  • Nutrition (Per Serving – Approximate Values)
  • Serving Size: ~1.5 cups (approx. 400 g)
  • Calories: 450 kcal
  • Sugar: 4 g
  • Sodium: 850 mg (may vary based on broth)
  • Fat: 27 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 16 g
  • Trans Fat: 0 g
  • Carbohydrates: 12 g
  • Fiber: 3 g
  • Protein: 38 g
  • Cholesterol: 140 mg
  • Note: Nutritional values are estimates and can vary with specific ingredient brands and portion sizes.

Notes

Marinating Option: For extra depth of flavor, consider marinating the oxtail pieces in red wine with garlic and herbs for several hours or overnight before cooking.
Browning is Key: Don’t rush the browning process; the caramelized bits add significant flavor to the final dish.
Adjusting Thickness: If you prefer a thicker stew, you can reduce the sauce after pressure cooking by using the Sauté mode.
Customizable: Feel free to add other root vegetables (such as potatoes, parsnips, or turnips) to make the stew even heartier.
Safety Tip: Always follow your Instant Pot’s safety guidelines when releasing pressure.
Enjoy your delicious, hearty Instant Pot Oxtail Stew—a satisfying dish that combines convenience with gourmet flavors!
Keyword Instant Pot, oxtail, stew, braised beef, pressure cooker, comfort food, hearty stew, red wine braised, easy dinner