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Jamaican Instant Pot Oxtail

Black Folks Instant Pot Oxtail

My Black folks’ oxtail in the Instant Pot recipe is slow-cooked flavor made faster—featuring tender, fall-off-the-bone oxtails simmered in a rich, savory gravy with soulful spices, aromatics, and a subtle nod to Jamaican-style seasoning.
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Prep Time: 15 minutes
Cook Time: 4 hours
Pressure Release Time: 1 hour
Total Time: 5 hours 15 minutes
Course: Main Course
Cuisine: Caribbean, Jamaican, Soul Food
Servings: 6
Calories: 419kcal
Author: Shaunda Necole • The Soul Food Pot®

Equipment

  • mixing bowl
  • Instant Pot electric pressure cooker

Ingredients

For the oxtail

  • 2 pounds oxtail cuts
  • 1 tablespoon salt to season the oxtail
  • 1 tablespoon Weber garlic & herb seasoning or similar, to season the oxtail
  • 1 cup beef broth
  • 1 cup yellow onion coarsely chopped
  • 6-8 sprigs fresh thyme

For the oxtail sauce

  • 1 cup beef broth
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon browning sauce
  • 4 teaspoons garlic minced
  • 2 ½ teaspoons ginger minced
  • 1 ½ teaspoons cinnamon ground
  • 1 teaspoon allspice ground
  • 1 teaspoon paprika
  • ½ teaspoon white pepper
  • 1 tablespoon granulated sugar

Instructions

  • Mix the salt with the garlic & herb seasoning, then generously season the oxtail with it, all over and on both sides..
  • 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 (broth, Worcestershire sauce, browning sauce, garlic, ginger, cinnamon, allspice, paprika, white pepper, and sugar), then pour the sauce over the oxtails in the inner pot.
  • Next, add the chopped onions 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

Calories: 419kcal | Carbohydrates: 9g | Protein: 48g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 166mg | Sodium: 1798mg | Potassium: 161mg | Fiber: 2g | Sugar: 4g | Vitamin A: 121IU | Vitamin C: 6mg | Calcium: 100mg | Iron: 8mg

❤️ Shaunda's Soul Food Standard

Created and tested by Shaunda Necole, creator of The Soul Food Pot® (real cook, real kitchen). Rooted in African American culinary traditions, with modern shortcuts that never sacrifice flavor or legacy. No AI-generated instructions. Every measurement, timing note, and technique is written, cooked, and verified by Shaunda, with make-it-your-way guidance so you can cook confidently with the tools you have.

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