Jamaican Instant Pot Oxtail
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There’s nothing quite like authentic Jamaican oxtail. Rich, savory, and fall-off-the-bone tender, steeped in deep island spices and slow-simmered flavor. Traditionally, this dish can take hours on the stovetop to coax the meat into its melt-in-your-mouth perfection. But with the Instant Pot, you get all the bold, authentic Jamaican taste you crave in a fraction of the time!
This pressure-cooked version captures the same soulful depth while saving you hours in the kitchen, making it easier than ever to enjoy a true Caribbean classic any night of the week.
Jamaican oxtail in the Instant Pot
Get ready for a taste of the islands, but in a fraction of the time! Jamaican oxtail is renowned for its rich and savory stew, which is infused with delicious seasonings such as garlic, thyme, onion, and a Caribbean soul brown-stew sauce.
Traditionally, it takes a full eight hours (Yes, 8 hours. All day!) on the stovetop to simmer the meat into melt-in-your-mouth tenderness. However, you can achieve the same authentic flavor with the Instant Pot in just four hours! Twice as fast and just as delicious!
Why my Instant Pot oxtail recipe is the real deal
Oxtail in 1 hour? Lies.
So many recipes floating around online will tell you Jamaican oxtail can be ready in just 1–2 hours in a pressure cooker. Let me set the record straight: that’s not authentic, and it won’t get you the real fall-off-the-bone experience.
Oxtail is a tough cut of meat, and even under the extreme heat and steam of pressure cooking, it still needs time to break down. That’s why my Instant Pot Jamaican oxtail recipe calls for a full 4 hours. Half the stovetop time, yes, but still long enough to deliver the rich, soulful, melt-in-your-mouth texture this dish is known for. Because shortcuts may look good on paper, but they don’t taste like the real thing. 1–2 hours for oxtail? That’s cute.
What does oxtail taste like?
Though oxtail may not be the prettiest cut of meat, its flavor is worth every bite! Oxtail tastes much like beef, but when cooked low and slow (or under pressure), it develops a rich, deeply savory taste with an almost buttery depth. Think of it as similar to short ribs, only juicier, more tender, and with a silkier, melt-in-your-mouth texture that soaks up every bit of seasoning and sauce.
Ingredients
Oxtails are surprisingly simple to make, relying more on time than on a long list of ingredients. Like many dishes rooted in the traditions of Brown and Black cultures, they transform what was once considered “poor man’s food” into a celebrated culinary delicacy. Jamaican oxtail is no exception, as an entrée born from leftover, overlooked cuts that have become a treasured staple of soulful cooking.
- Oxtail cuts – the star of the dish that’s actually small on meat, but big on flavor! This bony cut transforms into rich, fall-off-the-bone tenderness with soulful, beefy depth. Where to buy? Check your local Caribbean market or your local military commissary, where I often purchase them.
- Beef broth – deepens the savory flavor and creates a rich stew base
- Sauces and juices – soy sauce, pineapple juice, tomato paste, and lime juice add layers of salty, tangy, and slightly sweet notes. A pre-made Caribbean oxtail sauce is a quick shortcut.
- Onions and garlic – classic aromatics that bring depth and fragrance
- Seasonings and spices – thyme, ginger, Jamaican oxtail seasoning, cinnamon, allspice, and white pepper for authentic island flavor and warmth. Pro tip: Oxtail seasoning isn’t just for oxtail—I use it on everything!
How to make
There are countless ways to cook oxtails, but the Instant Pot has become one of the best methods. Because oxtail is mostly bone and cartilage with just a small amount of meat, it needs long, slow cooking—or pressure cooking—to transform into the rich, tender, fall-off-the-bone delicacy it’s meant to be.
- Season the oxtail cuts, then place them in the stainless steel inner pot, making sure not to stack the pieces.
- Prepare the oxtail sauce and pour it over the meat in the pot, then add the scallions, onions, and fresh thyme on top.
- Pressure cook for 4 hours, allowing for a 1-hour natural pressure release afterward. Then, baste the oxtail to serve and enjoy!
For this recipe’s soupy sidekick, don’t miss my Jamaican oxtail stew HERE!
What to serve with oxtails
Oxtail pairs perfectly with classic Jamaican sides like sweet carrots, coconut rice, plantains, Jamaican cabbage, butter beans, soul food black eyed peas, and fluffy Jamaican coco bread.
It’s also right at home with soulful Southern favorites such as baked mac and cheese and Southern fried cabbage, comfort food combos that make every bite unforgettable. Next time you’re in Jamaica, don’t miss the chance to try this iconic dish, then see how your kitchen skills stack up to the island’s best!
Equipment
- mixing bowl
- Basting brush
- Instant Pot electric pressure cooker
Ingredients
- 2 pounds oxtail cuts
- 1 tablespoon Jamaican oxtail seasoning can be replaced with your favorite all-purpose seasoning
- 1 cup beef broth
- 1 cup yellow onion coarsely chopped
- 3 scallions chopped
- 6-8 sprigs fresh thyme
For the oxtail sauce
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- ½ cup pineapple juice
- ¼ cup lime juice
- ¼ cup tomato paste
- 6 teaspoons garlic minced
- 2 ½ teaspoons ginger minced
- 1 ½ teaspoons cinnamon ground
- 1 teaspoon allspice ground
- ½ teaspoon white pepper ground
Instructions
- Generously season the oxtail with Jamaican oxtail seasoning or your favorite all-purpose seasoning.
- Add 1 cup of the broth to the Instant Pot stainless steel inner pot.
- Place the oxtail in the inner pot, ensuring that the pieces are not stacked on top of each other.
- In a mixing bowl, combine the ingredients for the oxtail sauce (beef broth, Worcestershire sauce, pineapple juice, lime juice, tomato paste, garlic, ginger, cinnamon, allspice, and white pepper), then pour the sauce over the oxtails in the inner pot.
- Use a basting brush to thoroughly coat the oxtails in the marinade.
- Next, add the chopped onions, scallions, and thyme on top of the sauced oxtails in the pot.
- Close the Instant Pot lid, ensuring the valve is set to the sealing position (up), and then pressure cook on high for 4 hours.
- Once the cooking time is complete, allow the pressure to naturally release for at least 1 hour.
- To open the Instant Pot lid, switch the valve to ‘venting’ and manually release any remaining pressure if necessary.
- Finally, use a large spoon to baste the oxtails with the broth in the inner pot, then serve and enjoy!
Video
Nutrition
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