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Cooked oxtail sprinkled with parsley propped up against mashed potatoes on a teal plate with the text Instant Pot Easy Braised Oxtail underneath

Instant Pot Easy Braised Oxtail


  • Author: Mike Vrobel
  • Prep Time: 5 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 20 minutes

Description

Instant Pot Easy Braised Oxtail. Simple and delicious, braised oxtail in a little over an hour thanks to pressure cooking.


Scale

Ingredients

  • 1 tablespoon vegetable oil
  • 3 pounds oxtail, cut into 3-inch lengths
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 cup beef or chicken broth (or water)
  • 1/2 teaspoon dried thyme
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce

Instructions

  1. Sear the oxtail on one side:Heat the vegetable oil in the Instant Pot over Sauté mode set to high (medium-high heat in a stovetop PC) until the oil starts to shimmer. While the pot heats, sprinkle the oxtail with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Add the oxtails to the pot in a single layer (they will just barely fit in a 6-quart Instant Pot – think jigsaw puzzle) and sear until well browned on the bottom, about 5 minutes. Flip the oxtails and immediately move on to the next step.
  2. Add the thyme and liquid: Pour the broth into the pot, then sprinkle the oxtails with the dried thyme. Drizzle the Worcestershire sauce and soy sauce over everything.
  3. Pressure cook for 45 minutes with a Natural Pressure Release:Lock the lid on the pressure cooker. Cook at high pressure for 45 minutes (“Manual” or “Pressure Cook” mode in an Instant Pot), or for 40 minutes in a stovetop PC. Let the pressure come down naturally, about 30 more minutes. (If you’re in a hurry, you can quick release any remaining pressure after 20 minutes.) Remove the lid, tilting it away from you to avoid the hot steam.
  4. De-fat the sauce and serve: Remove the oxtails from the pot with tongs or a slotted spoon. Be gentle – the oxtails will be fall-apart tender. Pour the cooking liquid into a 1-quart fat strainer, and let it settle to separate the fat. Pour a little of the de-fatted liquid on the oxtails and pass the rest at the table to use as a sauce. Enjoy!

Notes

  • Searing the oxtails: I only sear them on one side, for the best balance between flavor and speed. Browning adds a lot of flavor to braises, as the cooking liquid melts the browned bits. You can skip the browning step if you’re in a big hurry, and the oxtail will still be great, but not quite as great as it could be. Or, if you have the patience, you can brown the meat on multiple sides to build even more flavor. Elaborate French braises ask you to brown the meat on all sides before braising. “Brown on one side” is my compromise between building flavor and speed.

Tools

  • Category: Sunday Dinner
  • Method: Pressure Cooker
  • Cuisine: American
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