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Tender Jamaican Oxtail Stew in the Instant Pot

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PREP TIME
20 min
COOKING TIME
75 min
TOTAL TIME
115 min
SERVINGS
4 servings
Dinner Caribbean
Tender Jamaican Oxtail Stew in the Instant Pot
Ingredients
  • 1/4 cup brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon salt
  • 2 teaspoons garlic powder
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground allspice
  • 1 teaspoon ground cinnamon
  • 1 teaspoon hickory-flavored liquid smoke
  • 2 1/2 pounds beef oxtail
  • 2 tablespoons vegetable oil
  • 1 cup beef broth, divided
  • 2 medium carrots, chopped
  • 1 medium yellow onion, chopped
  • 4 medium green onions, chopped
  • 1 tablespoon minced garlic
  • 1 Scotch bonnet chile pepper, chopped
  • 1 tablespoon ketchup
  • 1 teaspoon dried thyme
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 1 (16 ounce) can pinto beans, rinsed and drained
Instructions
1
Combine brown sugar, soy sauce, Worcestershire sauce, salt, garlic powder, black pepper, allspice, cinnamon, and liquid smoke in a bowl. Make sure to mix everything thoroughly until the ingredients are well combined.
2
Next, add oxtails to the bowl and ensure they are evenly coated with the mixture.
3
Turn on your pressure cooker and select the Sauté function. When it reaches the desired temperature, add oil to the pot and carefully place oxtails flat-side down inside. Cook on all sides for about 5 minutes, or until they are nicely browned.
4
To deglaze the pot and release any remaining browned bits, pour 2 tablespoons of beef broth into it. Use a wooden spoon to scrape up all the browned bits from the bottom of the pot.
5
Add carrots, onion, green onions, garlic, and Scotch bonnet pepper to the pot. Cook until the onions have softened, about 5 minutes.
6
Return oxtails to the pot with the remaining beef broth, ketchup, and thyme. Cancel the Sauté function to switch to a pressure-cooking mode.
7
Close and lock the lid on your pressure cooker, then select high pressure according to the manufacturer's instructions. Set the timer for 45 minutes and allow 10-15 minutes for pressure to build up.
8
Release the pressure using the natural-release method according to the manufacturer's instructions, and wait for 20-40 minutes.
9
Unlock and remove the lid from your pressure cooker.
10
Remove oxtails and vegetables from the pot, leaving the liquid behind. Switch to the Sauté function and bring the liquid to a simmer.
11
In a small bowl, combine water and cornstarch; stir until the mixture is smooth. Add it to the simmering liquid, then add pinto beans and continue to cook until the liquid is slightly thickened and the beans are warmed, about 5 minutes.
12
Return oxtails and vegetables back to the pot, then mix everything together to combine.