Instant Pot® Jamaican Oxtail Stew

Instant Pot® Jamaican Oxtail Stew

Try this oxtail stew from Jamaica with delicious and tender oxtail and pinto beans, cooked in the Instant Pot®.

Preparation Time
20 mins
Cooking Time
1 hr 15 mins
Total Time
1 hr 35 mins
Calories
971 Calories

Recipe Instructions

Step 1
Combine brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, allspice, cinnamon, and liquid smoke in a bowl. Toss oxtails in the mixture until well coated.
Step 2
Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Allow to heat up. Add vegetable oil to the hot pot and lay oxtail pieces inside, flat side down. Brown on all sides, about 5 minutes. Transfer to a bowl and set aside.
Step 3
Pour 2 tablespoons of beef broth into the pot to deglaze, scraping up all the browned bits from the bottom with a wooden spoon. Add carrots, onion, green onions, garlic, and scotch bonnet pepper. Stir and saute until onions have softened, about 5 minutes. Add oxtails, remaining beef broth, ketchup, and thyme. Cancel Saute function.
Step 4
Remove oxtails and vegetables from the pot, leaving liquid behind. Select Saute function and bring liquid to a simmer. Combine water and cornstarch in a small bowl; stir into the simmering liquid. Add pinto beans and simmer until liquid is slightly thickened and beans are warmed, about 5 minutes. Add oxtails and vegetables back to the pot, and mix to combine.
Step 5
Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 45 minutes. Allow 10 to 15 minutes for pressure to build.
Step 6
Release pressure using the natural-release method according to manufacturer's instructions, 20 to 40 minutes. Unlock and remove the lid.
Instant Pot® Jamaican Oxtail Stew

Ingredients

  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 2 tablespoons water
  • 1 tablespoon salt
  • 1 tablespoon cornstarch
  • 2 tablespoons vegetable oil
  • 1 teaspoon dried thyme
  • 1 teaspoon ground black pepper
  • 1 tablespoon minced garlic
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons garlic powder
  • 1 tablespoon soy sauce
  • 1 tablespoon ketchup
  • 1 medium yellow onion, chopped
  • 2 medium carrots, chopped
  • 1 Scotch bonnet chile pepper, chopped
  • 1 (16 ounce) can pinto beans, rinsed and drained
  • 4 medium green onions, chopped
  • 1 teaspoon hickory-flavored liquid smoke
  • 1 cup beef broth, divided
  • 0.25 cup brown sugar
  • 2.5 pounds beef oxtail

Categories

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