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Jamaican Instant Pot Oxtail

Jamaican Instant Pot Oxtail

Authentic Jamaican oxtail is rich, savory, and fall-off-the-bone tender with bold island spices. Traditionally, it takes all day to make this dish. But the Instant Pot delivers the same soulful flavor in half the time, saving you hours in the kitchen!
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Prep Time: 20 minutes
Cook Time: 4 hours
Pressure Release Time: 1 hour
Total Time: 5 hours 20 minutes
Course: Main Course
Cuisine: Caribbean, Jamaican, Soul Food
Servings: 6
Calories: 431kcal
Author: Shaunda Necole • The Soul Food Pot®

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

Calories: 431kcal | Carbohydrates: 13g | Protein: 49g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 166mg | Sodium: 718mg | Potassium: 328mg | Fiber: 3g | Sugar: 5g | Vitamin A: 328IU | Vitamin C: 14mg | Calcium: 113mg | Iron: 8mg
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