Tender Instant Pot oxtail cooked with carrots, celery, onions, garlic, and herbs in a rich, flavorful broth. Quick, hearty, and perfect for weeknight dinners or special occasions.

Ingredients

1 tablespoon vegetable oil
2 pounds oxtails
1 teaspoon salt
¼ teaspoon ground black pepper
2 carrots, peeled and diced
2 celery stalks, diced
1 onion, diced
2 cloves garlic, minced
2 tablespoons tomato paste
⅓ cup red wine (optional, dry sherry recommended)
2 cups beef or chicken broth
2 sprigs fresh thyme or ½ teaspoon dried thyme
1 bay leaf

Instructions

Step 1: Sear the Oxtails

Select SAUTÉ on the Instant Pot twice to set to MEDIUM, and heat the oil until hot.
Season oxtails with salt and pepper. Add them to the pot and sear on all sides until browned. Work in batches if the pot is overcrowded.
Remove oxtails and set aside.

Step 2: Deglaze the Pot

Turn off the sauté function. Add red wine (if using) and broth to deglaze the pot, scraping up browned bits from the bottom.

Step 3: Add Vegetables and Seasoning

Stir in carrots, celery, onion, garlic, and tomato paste.
Add bay leaf and thyme. Mix to combine.

Step 4: Pressure Cook

Secure the lid and set the vent to SEALING.
Select PRESSURE COOK/MANUAL for 45 minutes on high pressure. The Instant Pot will take 10–15 minutes to come to pressure.
Allow natural pressure release once cooking is complete.

Step 5: Finish and Serve

Carefully remove the lid.
Skim fat from the liquid if desired and thicken with a cornstarch slurry. Serve hot.

Why You’ll Love This Recipe

Rich, tender oxtails with deep, savory flavor.
Pressure cooking dramatically reduces traditional cooking time.
Perfect for hearty dinners and comfort food meals.
Easy one-pot recipe with minimal cleanup.

Tips

Brown oxtails well for extra depth of flavor.
Use dry sherry or red wine for richer taste.
Let the oxtail rest in the pot after cooking to enhance tenderness.
Skim fat for a cleaner sauce or thicken to make a hearty gravy.

Variations and Substitutions

Protein: Substitute short ribs or beef chuck if oxtails are unavailable.
Vegetables: Add parsnips, mushrooms, or potatoes for variation.
Herbs: Use rosemary or sage instead of thyme for a different aroma.
Liquid: Replace wine with balsamic vinegar or extra broth for non-alcoholic version.

FAQs

Can I make this ahead of time?
Yes, oxtails taste even better the next day after the flavors meld. Reheat gently before serving.

Can I freeze leftovers?
Yes, portion the oxtails and sauce into freezer-safe containers for up to 3 months.

How do I make the sauce thicker?
Mix 1–2 teaspoons of cornstarch with cold water and stir into the hot sauce. Simmer until thickened.

Serving

Serve with mashed potatoes, creamy polenta, rice, or roasted vegetables. Spoon extra sauce over the side for full flavor.

Suggestions

Garnish with fresh thyme or parsley for a pop of color.
Pair with crusty bread to soak up the sauce.
Add a splash of balsamic vinegar at the end for tangy depth.