Instant Pot Oxtail Stew

Instant Pot Oxtail Stew is filling, nourishing, and satisfying. This Asian oxtail stew is easy to make in the instant pot and is loaded with flavor from an assortment of Asian spices and seasoning. It's juicy, tender, and literally falls off the bone. It tastes delicious on the day that you make it but leftovers might even be better! Plus, it's freezer-friendly so you can make a big batch and meal prep for another day. Serve this pressure cooker oxtail stew over steamed rice, noodles, or potatoes.

Why You’ll Love Instant Pot Oxtail Stew

• It’s like your favorite pot roast recipe — but Asian-style. This Instant Pot oxtail stew is made with fresh beef oxtails along with classic pot roast ingredients like onion, carrot, and tomato. But it gains added flavor with an Asian-twist from ginger, garlic, wine, soy sauce, and more.
• Oxtail is one of the best cuts of beef. Oxtails are one of the most unique cuts of meat, and many people are intimidated by them. Don’t turn away from using oxtails in soups and stews, because the distinct cut of bone and muscle delivers a serious and robust flavor that you can’t get from other cuts of beef. Plus, it's loaded with nutrients.
• The Instant Pot does all the hard work. The best part of this Instant Pot Asian oxtail stew is that your Instant Pot takes on most of the work. You just sear the meat and sauté the vegetables and then let the pressure cooker do it's thing. This stew is ready to eat in just under one hour, thanks to your pressure cooker.

Ingredient Notes

To make this easy Instant Pot Oxtail Stew, you will need the following ingredients (full quantities in the recipe card below):

• beef oxtails - the best beef oxtails are large and fat with plenty of meat on them. The fatty parts should be a clean creamy white color, and the meat will be a deep dark red.
• vegetable oil
• onion
• ginger + garlic
• seasoning and spices - star anise, bay leaves, crushed red pepper (optional), Shaoxing wine (or substitute with red wine), soy sauce (or substitute with oyster sauce), tomato paste, salt, and pepper.
• vegetables - carrots, white radish (optional), and tomato.
• water
• green onions - optional, for garnish.

You will also need measuring cups and spoons and an instant pot pressure cooker.

How to Make the Best Instant Pot Oxtail Stew

1. Sear oxtails. Use a paper towel to pat the beef oxtails completely dry. Set aside on a plate. Turn on the Sauté function to high on the Instant Pot. Heat oil until the hot oil sizzles, about 1-2 minutes. Sear the oxtails until golden brown, about 5 minutes on each side. The oxtails don't need to be fully cooked at this point.
2. Add seasoning. Add onions, ginger, garlic, star anise, bay leaves, and crushed red pepper (if using to spice up the stew). Mix well and cook until fragrant, about 2 minutes. Stir in wine, soy sauce, and tomato paste. Mix well until smooth.
3. Add vegetables. Add carrots, radish (if using), tomato, and water. The liquid should just cover the oxtails. If not, add a little bit more water.
4. Pressure cook. Switch the instant pot to pressure cooking mode on manual High and seal the lid (the steam release knob must be turned to the sealed position). Let the oxtails pressure cook until tender (the meat falls off the bone), about 1 hour. The longer you cook, the more tender the oxtails are. Once the time is up, you can let the instant pot slowly release the pressure, about 20 minutes or quick release the remaining pressure by turning the steam release valve to the venting position.
5. Serve. Season with salt and pepper to taste and garnish with green onions. Serve immediately with a bowl of steamed rice or noodle soup if desired.

More Instant Pot Recipes

• 30 Best Instant Pot Recipes
• Instant Pot Beef Curry
• Instant Pot Osso Buco
• Turkey Chili
• Instant Pot Butternut Squash Soup
• Instant Pot Whole Chicken

Recipe

Instant Pot Oxtail Stew

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• Author: Sam Hu | Ahead of Thyme
• Total Time: 55 minutes
• Yield: 4-6 servings
• Diet: Gluten Free

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Description

Instant Pot Oxtail Stew is filling, nourishing, flavorful, and satisfying. This Asian stew is easy to make in the pressure cooker and is freezer-friendly. 

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Ingredients

• 2 and ½ pounds beef oxtails (about 2-3-inch thick pieces)
• 1 tablespoon vegetable oil
• 1 medium onion, thinly sliced
• 3-4 slices fresh ginger
• 2 tablespoons garlic, chopped
• 2-3 pieces star anise
• 2-3 bay leaves
• ½ teaspoon crushed red pepper (optional)
• ¼ cup Shaoxing wine
• 3 tablespoons soy sauce
• 1 tablespoon tomato paste
• 2 medium carrots, diced
• 1 medium white radish, diced (optional)
• 1 medium tomato, diced
• 1 cup water
• salt and pepper (to taste)
• 1 tablespoons green onions, finely chopped

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Instructions

1. Use a paper towel to pat the beef oxtails completely dry. Set aside on a plate.
2. Turn on the Sauté function to high on the instant pot. Heat oil until the hot oil sizzles, about 1-2 minutes. Sear the oxtails until golden brown, about 5 minutes on each side. The oxtails don't need to be fully cooked at this point.
3. Add onions, ginger, garlic, star anise, bay leaves, and crushed red pepper (if using to spice up the stew). Mix well and cook until fragrant, about 2 minutes.
4. Stir in wine, soy sauce, and tomato paste. Mix well until smooth.
5. Add carrots, radish (if using), tomato, and water. The liquid should just cover the oxtails. If not, add a little bit more water.
6. Switch the instant pot to pressure cooking mode on manual High and seal the lid (the steam release knob must be turned to the sealed position). Let the oxtails pressure cook until tender (the meat falls off the bone), about 1 hour. The longer you cook, the more tender the oxtails are.
7. Once the time is up, you can let the instant pot slowly release the pressure, about 20 minutes or quick release the remaining pressure by turning the steam release valve to the venting position.
8. Season with salt and pepper to taste and garnish with green onions.
9. Serve immediately with a bowl of steamed rice or noodle soup if desired.

Notes

Stovetop instructions: Follow the recipe as written but over the stove in a 4 quart Dutch oven or large cooking pot. Instead of pressure cooking, simmer (covered) over low heat for 2 hours.

Slow cooker instructions: To cook in the crockpot, follow the recipe as written but in a 4 quart Dutch oven or large cooking pot. Then, instead of pressure cooking, transfer the ingredients to a slow cooker and cook on low for 4-5 hours (up to overnight).

How to store: Keep leftover Instant Pot Asian oxtail stew in an airtight container for 3-4 days in the fridge or up to six months in the freezer. If frozen, allow it to thaw overnight in the fridge before reheating.

How to reheat: Reheat oxtail stew in a covered pan on the stovetop over medium heat, stirring occasionally until warmed through.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Stew
• Method: Instant Pot
• Cuisine: Asian

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