Name: Instant Pot Oxtail Recipe
Prep time: 5 min
Cook time: 75 min
Total time: 80 min
Yield: 6
Cuisine: American
Ingredients: 1 tablespoon vegetable oil; 2 pounds oxtails; 1 teaspoon salt; ¼ teaspoon ground black pepper; 2 carrots (peeled and diced); 2 celery stalks (diced); 1 onion (diced); 2 cloves garlic (minced); 2 tablespoons tomato paste; ⅓ cup red wine (optional - I recommend dry sherry); 2 cups beef or chicken broth; 2 sprigs fresh thyme (or ½ teaspoon dried thyme); 1 bay leaf; Cornstarch slurry (optional, for thickening)

Method

Press Sauté twice for MEDIUM and heat the oil until HOT appears. Add the oxtails, season with salt and pepper and turn until browned all over. Work in batches with extra oil if the pot is crowded.
Cancel sauté. Pour in the wine, if using, followed by the broth, scraping the base clean.
Stir in the carrots, celery, onion, garlic and tomato paste.
Add the bay leaf and the fresh or dried thyme.
Lock the lid, move the valve to SEALING and cook on high pressure for 45 minutes. Allow about 10-15 minutes for the cooker to reach pressure. When the programme finishes, let the pressure release naturally.
Open the lid carefully and transfer the oxtails for serving.
If desired, skim fat from the cooking liquid and thicken it with a cornstarch slurry.

Notes

Brown in batches when necessary so the oxtails sear instead of steaming.

Calories: 429 kcal · Carbs: 6 g · Protein: 47 g · Fat: 22 g · Sodium: 749 mg · Fiber: 1 g · Sugar: 3 g

Adapted from littlesunnykitchen.com. Method summarised in Potbelly's own words; quantities and timings as published. All credit to the original author.

Instant Pot Oxtail Recipe

Ingredients

Method

Notes

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