Instant Pot Oxtails

Oxtails might be considered a “tough” cut of beef, but when they’re stewed at a gentle simmer for hours, the meat melts right off of the bones. In other words, braised oxtails are a perfect hearty comfort food to warm you during the cooler months


  • 2 pounds medium-cut oxtail pieces
  • 2 teaspoons molasses
  • 2 teaspoons kosher salt
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika
  • 2 tablespoons canola oil
  • 1 cup unsalted chicken stock
  • 4 garlic cloves, minced
  • 1 large white onion, chopped
  • 3 green onions, chopped
  • 3 sprigs fresh thyme
  • 2 tablespoons tomato paste
  • 1 medium tomato, diced
  • 1 bay leaf
  • 1 (15.5-oz.) can cannellini beans
  • 1/4 teaspoon crushed red pepper
Instant Pot Oxtails
Instant Pot Oxtails


  1. Place the oxtails in a large bowl; add the molasses and sprinkle with the salt, black pepper, garlic powder, onion powder, and paprika.
  2. Remove lid from a 6-quart Instant Pot®. Press [Sauté], and then use [Adjust] to select “More” mode. When the word “Hot” appears, add oil to cooker. Add oxtails to cooker; cook 10 minutes, turning to brown on all sides.
  3. Pour in the stock and add remaining ingredients. Stir, scraping bottom of the cooker to loosen browned bits and cook for 5 minutes.
  4. Close and lock the lid of the Instant Pot. Turn the steam release handle to “Sealing” position. Press [Manual]; select “High Pressure”, and use [-] or [+] to choose 50 minutes pressure cooking time. When time is up, turn cooker off. Carefully open the cooker using Quick Pressure Release.
  5. Discard the thyme sprigs and bay leaf. Add additional salt to taste. Serve oxtails and gravy over warm rice, or other starch of your choosing.
Instant Pot Oxtails
Instant Pot Oxtails

Categories:   Oxtail Recipes